Contributors
Gennaro Roberto Abbamondi(National Research Council), Jan Vogel, Wim J. Quax(University of Groningen), Adele Cutignano(National Research Council), Roberta Teta(University of Naples Federico II), Filomena Nazzaro(Institute of Food Science), Nüzhet Cenk Sesal(Marmara University), Ilaria Bellezza(University of Perugia), Ilaria Finore(National Research Council), Ebru Toksoy Öner(Marmara University), Vanessa Sperandio(American Academy of Cosmetic Dentistry), Adriano Gomes-Cruz(Instituto Federal do Rio de Janeiro), Margarita Kambourova(Bulgarian Academy of Sciences), Fernando Ayala-Zavala(Centro de Investigación en Alimentación y Desarrollo), Annarita Poli, Daniel Granato(Auckland University of Technology), Barış Gökalsın(Marmara University), Raphaël Lami(Centre National de la Recherche Scientifique), Didem Berber(Marmara University), Vincenzo De Feo(University of Salerno), Maxime Versluys, Wim Van den Ende(KU Leuven), Valeria Costantino(University of Naples Federico II), Alba Minelli(University of Perugia), Matthew J. Peirce(Imperial College London), Angel G. Jimenez(The University of Texas Southwestern Medical Center), Barbara Nicolaus(Istituto di Chimica Biomolecolare), Germana Esposito(Istituto Nazionale di Fisica Nucleare, Sezione di Napoli), Florinda Fratianni(Institute of Food Science), Antonio d’Acierno(Institute of Food Science), Gerardo Della Sala(Stazione Zoologica Anton Dohrn), Onur Kırtel(Marmara University), Raffaele Coppola(University of Molise)
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