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Co-authors
- Francisco J. Barba (ORCID: 0000-000...University of Valencia (https://ror.org/043nxc105)Verified email at uv.es
- Mohamed KoubaaEcole Supérieure de Chimie Organique et MinéraleVerified email at escom.fr
- Ralf GreinerMax Rubner-InstitutVerified email at mri.bund.de
- Jose Manuel Lorenzo RodriguezCentro Tecnologico de la CarneVerified email at ceteca.net
- Kumar MallikarjunanProfessor & Head of Food Science and Nutrition, University of MinnesotaVerified email at umn.edu
- Nooshin NikmaramSenior Food ScientistVerified email at uoguelph.ca
- Danijela Bursać KovačevićIzv. prof. dr. sc., Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultetVerified email at pbf.unizg.hr
- Indrawati OeyUniversity of OtagoVerified email at otago.ac.nz
- Daniel GranatoProfessor of Functional Foods - University of LimerickVerified email at ul.ie
- Alaa BekhitProfessor of Food Science, University of OtagoVerified email at otago.ac.nz
- Zhenzhou ZHUWuhan Polytechnic University; University of Technology of CompigneVerified email at utc.fr
- jorge saraivaFood Technology, Biotechnology, and Biocatalysts, Aveiro UniversityVerified email at ua.pt
- Seyed Mohammad Taghi GharibzahediInstitute of Materials Science, Universität KielVerified email at tf.uni-kiel.de
- Sze Ying LeongDepartment of Food Science, University of OtagoVerified email at otago.ac.nz
- Anet Režek JambrakProfessor, Faculty of Food Technology and Biotechnology, University of ZagrebVerified email at pbf.hr
- David W. EverettPrincipal Investigator, Riddet InstituteVerified email at massey.ac.nz
- Khelfa AnissaEcole supérieure de chimie organique et minérale / université de technologie de CompiegneVerified email at escom.fr
- Paulo Eduardo Sichetti MunekataMeat Technology Center of GaliciaVerified email at ceteca.net
- Mahesha M. PoojaryAssociate Professor, Department of Food Science, University of Copenhagen, DenmarkVerified email at food.ku.dk
- MEHRDAD NIAKOUSARIPROFESSOR OF FOOD SCIENCE AND TECHNOLOGYVerified email at SHIRAZU.AC.IR