1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China
2. Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China
3. Department of Functional Materials and Electronics, State Research Institute Center for Physical Sciences and Technology (FTMC), State Research Institute, Vilnius, Lithuania
4. Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
5. Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications, Alexandria, Egypt
6. Department of Chemistry, University of La Rioja, Logroño, Spain
7. Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR –Central Plantation Crops Research Institute, Kasaragod, India
8. Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
9. DIL e.V.–German Institute of Food Technologies, Quakenbrück, Germany
10. Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Mohali, India
11. Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, India
12. Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
13. Department of Genetics and Plant Breeding, Lovely Professional University, Phagwara, India
14. Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand
15. Food Production Engineering, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark