Editorial
EJLST editorial board
We would like to take the opportunity to publicly recognize the superb work of our Associate Editors. The Editors
handle the peer-review, contribute with their comments to the evaluation of submitted manuscripts, and help commission
content. Their involvement is crucial for the development and everyday functioning of the Journal. The quality of published
papers largely depends on the quality of peer-review and the editorial contribution, and thus the input that the Editors
generously give to the Journal is also an important service to the scientific community. In addition, our deep thanks go to all
reviewers, and in particular to our Advisory Board members. The breadth of the Journal’s scope, ranging from biological
science over analytics, chemistry, nutrition, food technology, processing to clinical trials, is reflected in the diversity of
specializations and backgrounds of our Editors who are listed below. New to the Board in 2013 are Maria Tsimidou and
Bertrand Mattha¨us, and as EJLST continues to develop, the Board will grow further to keep up with the fast evolving landscape
of lipid science and technology.
Ryszard Amarowicz Susan E. Carlson Jean-Michel Chardigny Institute of Animal Department of Dietetics French National Institute Reproduction and Food and Nutrition, University of for Agricultural Research Research of Polish Academy Kansas Medical Center, (INRA), Clermont-Ferrand, of Sciences, Olsztyn, Poland Kansas City, USA France
Antioxidants, bioactives, Nutritional role of omega-3 Lipid nutrition and analytical chemistry and in pregnancy and infant metabolism
food analysis development
Emma De Fabiani Eckhard Flo¨ ter Bertrand Mattha¨ us Department of Pharmacological and
Biomolecular Sciences,
Universita’ degli Studi di Milano, Milan, Italy
Lipid and energy metabolism, cholesterol and bile acid homeostasis, oxysterols
Technical University Berlin, Berlin, Germany
Fat-based food products, food technology
Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Detmold, Germany
Analysis, food safety, processing
Eur. J. Lipid Sci. Technol. 2013, 115, 265–266 DOI: 10.1002/ejlt.201300042 265
Michael Meier Anna Nicolaou Maria Tsimidou Institute of Organic School of Pharmacy, School of Chemistry, Chemistry, Karlsruhe University of Bradford, Aristotle University of Institute of Technology, Bradford, UK Thessaloniki, Thessaloniki, Karlsruhe, Germany Bioactive lipid mediators, Greece
Renewable resources, inflammation, lipidomics Olive oil, antioxidants,
polymers, catalysis, minor components,
mass-spectrometry emulsions
266 Editorial Eur. J. Lipid Sci. Technol. 2013, 115, 265–266
