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- Mahmoud sheikh-zeinoddinAssociate professor in Food Science-BiotechnologyEmail verificata su cc.iut.ac.ir
- Mahdi Kadivar, Ph.D.Professor of Food Science, Isfahan University of Technology (IUT)Email verificata su iut.ac.ir
- Mohammad ShahediProfessor of Food science and technology. Isfahan University of TechnologyEmail verificata su cc.iut.ac.ir
- Milad FathiAssociate Professor; Department of Food Science and Technology, Isfahan University of TechnologyEmail verificata su iut.ac.ir
- Aryou EmamifarAssociate professor of Food Science and Technology, Bu-Ali Sina UniversityEmail verificata su basu.ac.ir
- Hamidreza AghaeiResearch Associate, University of WindsorEmail verificata su uwindsor.ca
- Shokouh AhmadiUniversity of CalgaryEmail verificata su ucalgary.ca
- Ali A. Ensafi1- Isfahan University of Technology, Isfahan, Iran; 2-Adjunct Professor, University of ArkansasEmail verificata su iut.ac.ir
- Maryam MirlohiIsfahan University of Medical SciencesEmail verificata su hlth.mui.ac.ir
- Ravinder Nagpal, MSc, PhDThe Gut Biome Lab, Dept. of Health, Nutrition, and Food Sciences, Florida State UniversityEmail verificata su fsu.edu
- Hariom Yadav, MSc, PhDDirector, USF Center for Microbiome Research, Associate Professor of Neurosurgery and Brain RepairEmail verificata su usf.edu
- Shaohua WangOhio UniversityEmail verificata su ohio.edu
- Safoura Akbari-AlavijehIsfahan University of TechnologyEmail verificata su ag.iut.ac.ir
- Hamidreza RahmaniEmeritus Professor of Animal Physiology, Isfahan University of TechnologyEmail verificata su iut.ac.ir
- Qi ZhangOil Crops Research InstituteEmail verificata su caas.cn