List of contributors

Vasudha Agnihotri, PhD
Knowledge Products and Capacity Building, G. B. Pant Institute of Himalayan Environment and Development, Almora, Uttarakhand, India

Dominic Agyei, PhD
Department of Chemical Engineering, Monash University, Clayton, Victoria, Australia

Bashir A. Akhoon
Department of Bioinformatics, CSIR - Indian Institute of Toxicology Research, Lucknow, India

Athar Ali, PhD
Department of Biotechnology, Jamia Hamdard, New Delhi, India

Amara A. Amro, PhD
Department of Protein Research, Genetic Engineering and Biotechnology Research Institute, City for Scientific Research and Technology Applications, Egypt

David Betancur Ancona, PhD
Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Yucatán, México

Muniyappan Ayyanar, PhD
Department of Botany and Microbiology, AVVM Sri Pushpam College, Poondi - 613503, Thanjavur, Tamil Nadu, India.

Rama Raju Baadhe, PhD
Department of Biotechnology, National Institute of Technology, Warangal, India

Ilian Badjakov, PhD
AgroBioInstitute, Sofia, Bulgaria

João C. M. Barreira, PhD
Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Bragança, Portugal

Abitha Benson, PhD
Department of Plant Biotechnology, School of Biosciences and Technology, VIT University, Vellore, India

Juliano Bicas, PhD
Department of Chemistry, Biotechnology and Bioprocess Engineering, Federal University of São João del-Rei, Minas Gerais State, Brazil;
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo State, Brazil

Davide Bini, MSc
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Milano, Italy

Maira Segura Campos, PhD
Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Yucatán, México

Adam Cieslak, PhD
Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Poland

Antonio Cilla, PhD
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain

Laia Alemany, PhD
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain

Laura Cipolla, PhD
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Milano, Italy

C. Colina-Coca, BSc
Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain

José Cuevas-Valenzuela, PhD
Department of Chemical and Bioprocesses Engineering, ASIS, Anillo de Ciencia y Tecnología ACT1105, Pontificia Universidad Católica de Chile, Santiago, Chile

Michael K. Danquah, PhD
Department of Chemical Engineering, Monash University, Clayton, Victoria, Australia; Department of Chemical Engineering, Curtin University of Technology, Sarawak, Malaysia

B. De Ancos, PhD
Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council, Madrid, Spain

Partha P. Dhar, PhD
Plant Production Department, College of Food and Agricultural Sciences, King Saud University, Saudi Arabia

Gerardo Díaz-Godínez, PhD
Laboratory of Biotechnology, Research Center for Biological Sciences, Universidad Autónoma de Tlaxcala, Tlaxcala, Mexico

Ivayla Dincheva, MSc
AgroBioInstitute, Sofia, Bulgaria

Mohamed El-Sherbiny, MSc
Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Poland; National Research Centre, Department of Dairy Sciences, Cairo, Egypt

Isabel C. F. R. Ferreira, PhD
Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Bragança, Portugal

Ciarán Fitzgerald, PhD
Food BioSciences Department, Teagasc Food Research Centre, Dublin, Ireland

Cibele Priscila Busch Furlan, MSc
Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo State, Brazil

Luca Gabrielli, PhD
Department of Biotechnology and Biosciences, University of Milano-Bicocca, Milano, Italy

Melani García-García, MSc
Food BioSciences Department, Teagasc Food Research Centre, Dublin, Ireland

Raoudha Ellouze Ghorbel, PhD
Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia

Juan Antonio Giménez, PhD
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland

D. González-Peña, BSc
Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain

Luis Chel Guerrero, PhD
Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Yucatán, México

Shailendra K. Gupta, PhD
Department of Bioinformatics, CSIR - Indian Institute of Toxicology Research, Lucknow, India; Department of Systems Biology and Bioinformatics, University of Rostock, Germany

Vijai K. Gupta, PhD
Molecular Glycobiotechnology Group, Department of Biochemistry, School of Natural Sciences, National University of Ireland Galway, Galway, Ireland

Maria Hayes, PhD
Food BioSciences Department, Teagasc Food Research Centre, Dublin, Ireland

Rita M. Hickey, PhD
Teagasc Food Research Centre, Cork, Ireland

Atef Jaouani, PhD
Laboratoire Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, Tunis, Tunisia

Manoharan Melvin Joe, PhD
Department of Microbiology, School of Life Science VELS University, Pallavaram, Chennai- 600117, Tamilnadu, India

Lokesh Joshi, PhD
Glycoscience Group, National Centre for Biomedical Engineering Science, National University of Ireland, Galway, Ireland

Madhumita Karmakar
Department of Bioinformatics, CSIR - Indian Institute of Toxicology Research, Lucknow, India

Michelle Kilcoyne, PhD
Glycoscience Group, National Centre for Biomedical Engineering Science, National University of Ireland, Galway, Ireland

Violeta Kondakova, PhD
AgroBioInstitute, Sofia, Bulgaria

Mohammed Kuddus, PhD
Department of Biochemistry, College of Medicine, University of Hail, Hail, Saudi Arabia

Tomas Lafarga, PhD
Food BioSciences Department, Teagasc Food Research Centre, Dublin, Ireland

Jonathan A. Lane, PhD
Teagasc Food Research Centre, Cork, Ireland

José Moisés Laparra, PhD
Microbial Ecology and Nutrition Research Group, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), Valencia, Spain

Bartlomiej Makowski, MSc
Institute of Chemical Technology of Food, Technical University of Lódz, Poland

Sameh Maktouf, PhD
Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia

Rafaela da Silva Marineli, MSc
Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo State, Brazil

Mário Roberto Maróstica, Jr., PhD
Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo State, Brazil

Anne y Castro Marques, PhD
Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo State, Brazil

Naveen Kumar Mekala, PhD
Department of Biotechnology, National Institute of Technology Warangal, India

Gustavo Molina, PhD
Laboratory of Bioflavors, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil; Institute of Science and Technology, Food Engineering, University of Jequitinhonha and Mucuri, Diamantina, Brazil

Ewa Nebesny, PhD
Institute of Chemical Technology of Food, Technical University of Lódz, Poland

Mohamed Neifar, PhD
Laboratoire Microorganismes et Biomolécules Actives, Faculté des Sciences de Tunis, Campus Universitaire, Tunis, Tunisia

Marcela C. Pagano, PhD
Departamento de Física, Federal University of Minas Gerais, Belo Horizonte, Brazil

Anita Pandey, PhD
Biotechnological Applications, G. B. Pant Institute of Himalayan Environment and Development, Almora, Uttarakhand, India

Rakesh Pandey
Central Institute of Medicinal and Aromatic Plants, Lucknow, India

Gláucia M. Pastore, PhD
Laboratory of Bioflavors, Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas,...