Jan 7, 2025

In the year of 2024, there were 22 papers submitted to Journal of Food, Nutrition and Diet Science (FNDS) while 10 papers (45.4%) were rejected in the initial review. 79 scholars were invited to conduct the double-blind peer review, while only 46 of them completed that assigned referring work and in whom 32 were selected as the outstanding reviewers for performing review thoroughly and professional by raising questions or doubts, bringing new perspectives and constructive suggestions to the authors for further improvement.

 

We would like to extend our gratitude and heartfelt thanks to these outstanding reviewers for volunteering their time and expertise to maintain the integrity and high quality of our journal publication and for their great contributions to the scientific publishing to ensure the public trust in scientific research.

 

The Outstanding Reviewers in 2024 for FNDS are announced in the order of time as below:

 

Yan Liu

School of Pharmacy, Lanzhou University, China

Engi E. A. Algharably

 Institute of Clinical Pharmacology and Toxicology, Germany

Souvik Mukerjee

Department of Pharmaceutical Sciences, Guru Ghasidas Vishwavidyalaya (A Central University), India

Giovanna Flore

Obesity Unit, Department of Medical Sciences and Public Health, University of Cagliari, Italy

Sual Tatlisulu

Department of Bioengineering, Faculty of Engineering, Cyprus International University, Cyprus

Azza A. Omran

Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Egypt

Rasoul Niknam

Department of Food Science and Technology,University of Tehran, Iran

Diana Manko-Jurkowska

Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences, Poland

Rashedul Islam

Department of Public Health Nutrition, Primeasia University, Bangladesh

Raihan Ferdous

Department of Plant Pathology, Sher-e-Bangla Agricultural University, Bangladesh

Nathaline Onek Aparo

Department of Agricultural Economics, Ghent University, Belgium

Antonio Orlando Farias Martins Filho

Nutritionist/Master in Nutrition and Food - Federal University of Pelotas, Brazil

Hector Serrano

Department of Health Sciences, Div CBS, Metropolitan Autonomous University-Iztapalapa Campus, Brazil

Marlene Fabiola Escobedo-Monge

Faculty of Medicine, University of Valladolid, Avenida Ramón y Cajal, Spain

Xuelian Li

Key Laboratory of Environmental Stress and Chronic Disease Control & Prevention, China Medical University, China

Shakoor Ahmed Solangi

National Centre of Excellence in Analytical Chemistry, University of Sindh, Pakistan

Yi Dong

Business School, Jilin University, China

Asmamaw Abat Getu

Department of Biology, College of Natural & Computational Science, Assosa University, Ethiopia

Namhyeon Park

Department of Nutrition, Dietetics, and Food Sciences, Utah State University, USA

Xiaofeng Li

School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, China

Nicoleta Radu

Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania

Allysson Kayron de Carvalho Silva

Center for Basic and Applied Immunology (NIBA), Federal University of Maranhão, Brazil

Laurent Boualit

Institute of Earth Surface Dynamics, University of Lausanne, Switzerland

Yousif Abdelrahman Yousif Abdellah

Guangdong Engineering Technology Research Centre of Modern Eco-agriculture and Circular Agriculture, College of Natural Resources and Environment, South China Agricultural University, China

Viviana Rivera Flores

Department of Food Science, Cornell University, USA

Shoulei Yan

College of Food Science and Technology, Huazhong Agricultural University, China

Ana Veličković

University of Niš, Faculty of Technology, Leskovac, Serbia

Hossein Golbakhshi

Department of Mechanical Engineering, University of Jiroft, Iran

Korlid Thinkohkaew

Department of Materials Science, Faculty of Science, Chulalongkorn University, Thailand

Anil S. Nandane

Department of Food Processing Tech. A. D. Patel Institute of Technology, Charutar Vidya Mandal University, India

Nahidul Islam

Institute of Food Safety and Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Bangladesh

Carol Ying Ying Szeto

HSK GeneTech Limited, Hong Kong SAR, China