1. Division of Food Technology Institute of Human Nutrition and Food Science Kiel University Kiel Germany
2. Lehrfach Variationsstatistik, Faculty of Agricultural and Nutritional Sciences Kiel University Kiel Germany
3. A.C.T. FOODS GmbH Bad Fallingbostel Germany
4. UR BIA INRAE Nantes France
5. Consejo Superior de Investigaciones Científicas (CSIC) Instituto de la Grasa Sevilla Spain
6. Centre of Expertise on Sustainable ChemistryDepartment of Sciences & Technology Karel de Grote Hogeschool Antwerpen Belgium
7. Lucta SA Montornés del Vallès Barcelona Spain
8. Soremartec Italia Srl Alba Italy
9. National Food Institute Technical University of Denmark Kongens Lyngby Denmark
10. Laboratory of Food Chemistry Wageningen University & Research Wageningen Netherlands
11. Departamento de Química‐Física, Facultade de Química Universidad de Vigo Vigo Spain
12. Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas Universidad Nacional del Litoral Santa Fe Argentina
13. Department of Food Science and TechnologyChair of Biochemistry and Food Chemistry University of Ljubljana Ljubljana Slovenia
14. Faculty of Pharmacy Department of Food Technology University of the Basque Country (UPV/EHU) Vitoria‐Gasteiz Spain
15. Faculty of Chemistry Department of Physiological Chemistry University of Vienna Austria
16. Division of Food Quality Assessment Warsaw University of Life Sciences SGGW Warsaw Poland
17. REQUIMTE‐LAQV Faculty of Sciences Department of Chemistry and Biochemistry University of Porto Porto Portugal