Meet Our Review Board
Learn about our editorial review process and the experts who review our articles to make sure they are accurate and trustworthy.
How do we Review and cite our articles?
Before going into how we review and cite our articles, we find it important to explain how indexed scientific articles make their way into journals and how it is important to discern the quality of a cited article.
About indexed scientific journals and open access.
In academia, there is a consensus that the indexing of a journal is considered an indication of its quality. Indexed journals are considered of higher scientific quality compared to non-indexed journals (Dhammi and Haq, 2016).
Recent bibliometric studies show that the number of published scientific articles has increased by 8-9% each year in recent decades (Landhuis, 2016). With this, it becomes essential to be able to identify which publications are in fact relevant, and which articles were written with enough scientific rigour.
Some tools are used to assess the quality of journals and scientific publications and their authors, highlighting: the number of citations of the article in a period of time, and indexing databases of journals, such as Web of Science, Scopus and Pubmed.
But what is indexing?
A citation index is an ordered list of cited articles, each accompanied by a list of cited articles. The cited article is identified as the source and the cited article as the reference.
An indexer provides an index of the content of each issue published during a calendar year of selected journals. The journals covered by the index are chosen by advisory boards of experts on each of the topics represented and by large-scale citation analyses (Garfield, 1970).
Periodicals hire indexers to expand their dissemination because, through indexing, data can be crossed between authors of a certain published article, their references, citations, accesses made to that article and area of knowledge.
Publication in indexed journals is widely used as a criterion for hiring or promoting academic professionals worldwide (Natarajan, 2016).
The main indexers of scientific journals are Medline, Elsevier’s Embase and Scopus, EBSCO Publishing’s Electronic Databases, and Scirus among others.
Free access to journals has become a way of quickly disseminating scientific knowledge, especially for researchers from developing countries.
The so-called open-access journals charge authors for their publications, but the lack of resources is not an impediment to the publication of articles of high scientific value, since authors can receive sponsorship from entities and companies to have their research published in an open-access network.
Being open access is not a quality criterion for a journal, because, due to the lack of resources that began with the dissemination of information over the internet, many journals, with selected high-quality editorial boards, became open access or hybrids, providing a form of paid or unpaid publication.
Poor-quality journals are, for the most part, open access, but the opposite is false (O’Kelly et al., 2019).
The first platform used for scientific search is the Web of Science (WoS), and it is one of the most used worldwide (Li et al., 2018). This search engine gathers about 34,000 scientific journals and covers over 75 million records, more than 101,000 books and over 8 million conference papers (Birkle et al., 2020).
About 23 % of the publications found in the WoS are open-access, which means, it is possible to find high-quality free access publications.
Other platforms such as MEDLINE, SciELO, ResearchGate and Scholar Google are free and enable access to indexed scientific publications which passed through a peer-reviewed process to be published and therefore deserve credibility.
To be evaluated and be eligible for being a good reference, scientific publications should meet the criteria:
- is the journal indexed by the main indexers?
- Is the journal peer-reviewed?
- Is the publication recent (maximum of 10 years of publication)?
- Does the publication have a citation?
- Who are the authors (university, country)?
These questions are more important than just the fact of being open access or not open access.
This pattern should be followed for the articles to be cited in the reviewing work. The selection of a good publication does also count on the experience of the scientist, who is familiarised with the research and writing of scientific work. Therefore, this revision work should incorporate high-quality scientific information, which will improve the characteristics of the article.
Our Review process
Our review process which we are constantly undertaking for every article on this site follows these principles.
We look to hire well-rounded scientists who are knowledgeable enough to differentiate between relevant and irrelevant citations based on the factors we have mentioned above.
This ensures that every piece of article you see on this site which is marked as “Reviewed” has gone through a thorough screening by a scientist or expert in the subject matter, reviewed for factual accuracy and cited in line with the high standards we set for citations.
Aside from articles marked as “Reviewed”, a large proportion of our articles are written by our reviewers.
Who are our Reviewers?
Our reviewers are Food scientists, Food engineers, food microbiologists, Food safety experts, authors and Chemical Engineers with a core focus on food processing.
Our reviewers are all trained to a PhD level and have submitted research work which has been cited thousands of times.
Dhammi and Haq, 2016. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4800951/
Natarajan, 2016. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4966368/
Landhuis, 2016. https://doi.org/10.1038/nj7612-457a
Garfield, 1970. http://www.garfield.library.upenn.edu/essays/V1p133y1962-73.pdf
O’Kelly et al. 2019. https://doi.org/10.1016/j.jpurol.2018.08.019
Li et al., 2018. https://doi.org/10.1007/s11192-017-2622-5
Dr Anny Manrich (PhD)
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics. Dr Anny Manrich’s Highlights: Research and Technology at the Brazilian Agricultural Research Corporation PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of…
Dr Agustín Hernández (PhD)
Biochemist and Molecular Biologist.
Dr Agustín Hernández is a molecular biologist specialising in fungi and with a passion for food. He has worked in plant sciences and microbiology but also in health-related aspects such as cancer. He writes and reviews content on these topics. Highlights: PhD with work done at the Department of Agricultural Sciences, University of Bristol…
Dr Ana Carolina Feitosa de Vasconcelos (PhD)
Dr Ana Carolina Vasconcelos has experience in Agricultural Engineering, with emphasis on Soil Fertility and Plant Nutrition, working mainly on the following topics: reuse of industrial and agricultural waste in agriculture, salinity, studies of climate change and its impacts in agriculture. She writes and reviews content on these topics. Dr Ana Carolina Vasconcelos’s Highlights: PhD…
Dr Andréia Handa Suzuki (PhD)
Dr Andréia Handa Suzuki is a food engineer with expertise in Food Packaging, Polymeric Materials, Enzymatic Browning in Foods, Sensory Analysis, and Food Technology. She writes and reviews content on these topics. Dr Andréia Handa Suzuki Highlights: PhD in Food Science from the Federal University of Minas Gerais (Brazil) in sustainable polymeric food packaging to…
Dr Caroline Quiles
Dr Caroline Quiles PhD is a Biomedical with expertise in chronobiology, biological rhythm, melatonin, sleep-wake cycle, anxiety, major depressive disorder, seasonal affective disorder (SAD) and cancer pharmacology. She writes and reviews content on these topics. Dr Caroline Quiles’ Highlights: PhD in Physiology, focusing on the melatonergic system and cancer at the Chronopharmacology Laboratory of…
Dr Cinu Varghese PhD
Dr Cinu Varghese has experience in food science research, the food industry, and teaching with expertise in Food Engineering, Public health and nutrition, Product development, Sensory and consumer research, Ingredient research, Packaging, and 3D food printing. She writes and reviews content on these topics. Dr Cinu Varghese’s Highlights; PhD in food engineering focusing on…
Dr Cristine De Pretto (PhD)
Industrial and Chemical Engineer
Dr Cristine De Pretto is an Industrial and Chemical Engineer with expertise in biochemical processes, enzymes, and intellectual property, particularly patents. Dr Cristine De Pretto highlights: – PhD in Chemical Engineering with a focus on Bioprocesses Modeling and Simulation at the Federal University of São Carlos / Brazil – Master’s degree in Chemical Engineering with…
Dr Daniel Vazquez Maldonado (PhD)
Dr Daniel Vazquez Maldonado, PhD(c), is a nutritionist with a postgraduate degree in pharmaco-biological sciences, with expertise in gut microbiota, probiotics, prebiotics, and molecular and human nutrition. Dr Daniel Vazquez Maldonado Highlights: He has taken different courses at the National Institute of Genomic Medicine, Mexico, which has allowed him to strengthen his knowledge…
Dr Jorge Metri (PhD)
Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics. Dr Jorge Metri’s highlights: Invited Reviewer of two international scientific Journals PhD in Food Science with emphasis…
Dr Miguel Fernandez-Nino (PhD)
Food Scientist and Synthetic Biologist
Dr Miguel Fernández-Niño is a food scientist with expertise in food biochemistry, Food microbiology, synthetic biology, food waste valorisation, and industrial biotechnology. He writes and reviews content on these topics. Dr. Fernández-Niño’s Highlights: Colombian scientist, with a Ph.D. in Biochemical Engineering from the Jacobs University Bremen (Germany). Alexander von Humboldt Postdoctoral Fellow at the…