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- John BirchFood Science, University of OtagoEmail verificata su otago.ac.nz
- Indrawati OeyUniversity of OtagoEmail verificata su otago.ac.nz
- Ali Rashidinejad, PhDSenior Scientist/Massey UniversityEmail verificata su massey.ac.nz
- Rafael Jimenez-FloresEndowed Professor, The Ohio State UniversityEmail verificata su osu.edu
- Ofir BenjaminTel Hai CollegeEmail verificata su telhai.ac.il
- Phil BremerProfessor, Department of Food Science, University of OtagoEmail verificata su otago.ac.nz
- Shahin RoohinejadPrincipal Scientist at Zoom Essence Inc.Email verificata su zoomessence.com
- Paul LH McSweeneyUniversity College CorkEmail verificata su ucc.ie
- P.F. FoxProfessor of Food ChemistryEmail verificata su ucc.ie
- Paul CotterCorkEmail verificata su teagasc.ie
- Andrea BuettnerFraunhofer IVV and Friedrich-Alexander-Universität Erlangen-NürnbergEmail verificata su ivv.fraunhofer.de
- Haotian ZhengAssistant Professor, Food Chemistry, North Carolina State University, RaleighEmail verificata su ncsu.edu
- Elliot Paul GilbertLeader, Food Science, ANSTO; Instrument Scientist, Quokka (SANS), ANSTOEmail verificata su ansto.gov.au
- Professor Aiqian YeMassey university, New ZealandEmail verificata su massey.ac.nz
- Mengxiao YangRiddet Institute, Massey UniversityEmail verificata su massey.ac.nz
- Keith C. GordonUniversity of OtagoEmail verificata su chemistry.otago.ac.nz
- Zhi YangSenior Lecturer, School of Food and Advanced Technology, Massey UniversityEmail verificata su massey.ac.nz
- Sundaram GunasekaranUniversity of Wisconsin-MadisonEmail verificata su wisc.edu
- David BurrittDepartment of Botany, The University of OtagoEmail verificata su otago.ac.nz
- Zahra(Raha) haddadian, PhDFonterra Research and Development CenterEmail verificata su fonterra.com