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- David Julian McClementsUniversity of MassachusettsEmail verificata su foodsci.umass.edu
- Benjamin ZeebLebensmittelphysik und Fleischwissenschaft, Universität HohenheimEmail verificata su uni-hohenheim.de
- P. Michael DavidsonUniversity of TennesseeEmail verificata su utk.edu
- Barry D. Bruce, PhDProfessor of BCMB and Microbiology, University of Tennessee at KnoxvilleEmail verificata su utk.edu
- Lutz GrossmannDept. Food Science, University of Massachusetts AmherstEmail verificata su umass.edu
- Myriam LoefflerKU LeuvenEmail verificata su kuleuven.be
- Svetlana (Lana) ZivanovicInnovoProEmail verificata su InnovoPro.com
- Tarek S AwadUniversity of TorontoEmail verificata su utoronto.ca
- Mickael LaguerreSenior Research Investigator, Naturex, Science and TechnologyEmail verificata su givaudan.com
- Ines KutzliETH ZürichEmail verificata su hest.ethz.ch
- T. Matthew TaylorDepartment of Animal Science, Texas A&M UniversityEmail verificata su tamu.edu
- Corinna DawidTechnical University of MunichEmail verificata su tum.de
- Jonas HilbigUniversität HohenheimEmail verificata su uni-hohenheim.de
- Theo RallaDSM Nutritional ProductsEmail verificata su dsm.com
- İbrahim Gülserenİstanbul Sabahattin Zaim UniversityEmail verificata su izu.edu.tr
- Sarisa SuriyarakDepartment of Food Technology, Chulalongkorn UniversityEmail verificata su chula.ac.th
- Beraat ÖzçelikIstanbul Technical UniversityEmail verificata su itu.edu.tr
- Alejandro G. MarangoniUniversity of GuelphEmail verificata su uoguelph.ca
- Gustavo Barbosa-CanovasWashington State UniversityEmail verificata su wsu.edu
- John CouplandProfessor of Food Science, The Pennsylvania State UniversityEmail verificata su psu.edu