Introduction to Editor in Chief

Abstract

Dr. Jianbo Xiao is current a full professor of University of Vigo (Spain). He received PhD degree in nutrition from Okayama Prefectural University (Japan) in 2009. He worked as a Postdoc supported by AvH foundation at University of Würzbug, Germany (April 2013-May 2015) and then worked as an assistant professor in University of Macau (October 2015-December 2020). Dr. Xiao has been selected as Clarivate Analytics Highly Cited Researchers (2016, 2017, 2019, 2020 and 2021). His research is focusing on natural polyphenols. He has accepted and published more than 300 peer reviewed papers including Nature Reviews Drug Discovery, Seminars in Cancer Biology, Biotechnology Advances, Trends in Food Science & Technology, Critical Reviews in Food Science and Nutrition, Acta Pharmaceutica Sinica B, Pharmacological Research, Journal of Advanced Research, Food Chemistry, and so on (Citation: 17100, H-index 67).

He also works as the chairman to organize ISPMF2015, 2-ISPMF (2017), 3-ISPMF (2018), 4-ISPMF (2020) and 4-ISPMF (2021). Dr. Xiao is the editor-in-chief of Food Frontiers (Wiley) and World Journal of Diabetes (IF 4.56), the Associate Editor of Journal of Advanced Research (IF 12.822), Frontiers in Pharmacology (IF 5.988), Journal of Berry Research (IF 2.156), and Phytomedicine Plus (Elsevier), the academic editor of Oxidative Medicine and Cellular Longevity (IF 7.31), the section editor of Current Neuropharmacology (IF 7.708), and the editorial board member of Trends in Food Science & Technology (IF 16.002), Critical Reviews in Food Science and Nutrition (IF 11.208), Food Science and Human Wellness (IF 8.022), Phytomedicine (IF 6.656), Industrial Crops and Products (IF 6.449), Current Research in Food Science (IF 6.269), International Journal of Molecular Sciences (IF 6.208), Journal of Nutritional Biochemistry (IF 6.117), Molecules (IF 12.882), Foods (IF 5.561), Current Drug Metabolism (IF 3.408), Anti-Cancer Agents in Medicinal Chemistry (IF 2.505), Food Chemistry: Molecular Sciences, and so on.