Rui-Hai Liu, Cornell University, USA

Chi-Tang Ho, Rutgers State University of New Jersey, USA

Dongxiao Sun-Waterhouse, The New Zealand Institute of Food Science and Technology, New Zealand

Shi-Ming Li, Rutgers University, The State University of New Jersey, USA

Klaus W. Lange, University of Regensburg, Germany

Geoffrey Ivan Neil Waterhouse, University of Auckland, New Zealand

Ning Chen, Wuhan Sports University, China

Bao-Jun (Bruce) Xu, Beijing Normal University-Hong Kong Baptist University United International College, China

Alexander M. Gosslau, City University of New York, USA

Hui-Min Wang, National Chung Hsing University, China

Hao Jing, China Agricultural University, China

Zhao Wang, Tsinghua University, China

Wen-Yi Kang, Henan University, China

Guo-Xun Chen, The University of Tennessee, USA

Yan Zhang, Hebei Food Inspection and Research Institute, China

Qi-Xiao Zhai, Jiangnan University, China

Hui Zhao, Tianjin University of Commerce, China

Nan Shang, China Agricultural University, China

Quan-Cai Sun, Florida State University, USA

Ajmol Ali, Massey University, New Zealand

Amauri Rosenthal, Brazilian Corporation for Agriculture Research, Brazil

Bao-Guo Sun, Beijing Technology and Business University, China

Bin Li, Shenyang Agricultural University, China

Bing Li, University of Iowa, USA

Bing Hu, Nanjing Agricultural University, China

Catherine Liu, University of Maryland, USA

Chang-Yang Ma, Henan University, China

Chen-Yang Lu, Ningbo University, China

Chia-Che Chang, National Chung Hsing University, China

Chin-Kun Wang, Chung Shan Medical University, China

Chin-Ping Tan, Universiti Putra Malaysia, Malaysia

Chong Zhang, Tsinghua University, China

Chun Chen, South China University of Technology, China

Dan Yan, Capital Medical University, China

Da-Wen Sun, University College of Ireland, Dublin, Ireland

De-Quan Zhang, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, China

Dong-Min Liu, Virginia Polytechnic Institute and State University, USA

Fang Yang, Hubei University of Chinese Medicine, China

Fang-Rong Chang, Kaohsiung Medical University, China

Feng Chen, Clemson University, USA

Feng Li, Shandong Agricultural University, China

Feng-Cheng Wang, Henan University of Technology, China

Fereidoon Shahidi, Memorial University of Newfoundland, Canada

Fidel Toldrá, Instituto de Agroquimica y Tecnologia de Alimentos, Spain

Gang-Liang Huang, Chongqing Normal University, China

Gang Wang, Jiangnan University, China

Guang-Hong Zhou, Nanjing Agricultural University, China

Guan-Sheng Ma, Peking University, China

Gui-Ju Sun, Southeast University, China

Gui-Tang Chen, China Pharmaceutical University, China

Gu-Liang Yang, Central South University of Forestry and Technology, China

Hai-Yang Liu, Kunming Institute of Botany, Chinese Academy of Sciences, China

Hai-Yun Song, Shanghai Jiao Tong University, China

Hang Xiao, University of Massachusetts, USA

Han-Qing Chen, Hefei University of Technology, China

Hao Wang, Tianjin University of Science and Technology, China

Hao Zheng, China Agricultural University, China

Hong-Bing Chen, Nanchang University, China

Hong-Liang Zeng, Fujian Agriculture and Forestry University, China

Hong-Wei Liu, Institute of Microbiology, Chinese Academy of Sciences, China

Huan Liu, Tianjin Medical University, China

Huan-Biao Mo, Georgia State University, USA

Hui Liang, Qingdao University, China

Hui-Li Wang, Hefei University of Technology, China

Jian Zhong, Shanghai Jiao Tong University School of Medicine, China

Jian Liu, Hefei University of Technology, China

Jian-Hua Xie, Nanchang University, China

Jian-Ping Wu, University of Alberta, Canada

Jian-She Chen, Zhejiang Gongshang University, China

Ji-Ke Lu, Zhengzhou University, China

Jin-Rong Zhou, Harvard Medical School, USA

Jun-Song Xiao, Beijing Technology & Business University, China

Kavitha Penugonda, Saint Joseph’s University, USA

Lai-Han Leung, University of Macau, China

Lei Chen, Guangdong Ocean University, China

Lian-Liang Liu, Ningbo University, China

Lie-Gang Liu, Huazhong University of Science and Technology, China

Li-Min Hao, Academy of Military Science of People's Liberation Army, China

Lin Zhao, Xi’an Jiaotong University, China

Ling-Lin Fu, Zhejiang Gongshang University, China

Ling-Yan Kong, University of Alabama, USA

Li-Rong Shen, Zhejiang University, China

Min Chen, Shandong University, China

Ming Du, Dalian Polytechnic University, China

Ming-Fu Wang, Shenzhen University, China

Ming-Qian Tan, Dalian Polytechnic University, China

Ming-Yong Xie, Nanchang University, China

Min-Hsiung Pan, National Taiwan University, China

Min-Hui Li, Inner Mongolia Institute of Traditional Chinese Medicine, China

Min-Jie Cao, Jimei University, China

Ni Yang, University of Nottingham, UK

Perry Ng, Michigan State University, USA

Ping-Fan Rao, Zhejiang Gongshang University, China,

Qian-Chun Deng, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, China

Qiang Sun, Institute of Biotechnology, Academy of Military Science, China

Qing Liu, University of Shanghai for Science and Technology, China

Qing-Li Dong, University of Shanghai for Science and Technology, China

Qing-Shen Sun, School of Life Sciences, Heilongjiang University, China

Qing-Wu Shen, Hunan Agricultural University, China

Qiu-Hui Hu, Nanjing University of Finance & Economics, China

Quan-Sheng Chen, Jiangsu University, China

Qun Sun, Sichuan University, China

Robert G Gilbert, University of Queensland, Australia

Rui Li, Wuhan University, China

Rui-Lin Zhao, Institute of Microbiology, Chinese Academy of Sciences, China

Shao-Kang Wang, Southeast University, China

Shao-Ping Li, University of Macau, Macau, China

Shao-Ping Nie, Nanchang University, China

Shao-Yun Wang, Fuzhou University, China

Sheng-Jun Chen, South China Sea Fisheries Research Institute, Chinese Academy of Fisheries Sciences, China

Shi-Jia Wu, Jiangnan University, China

Shu Zhang, Shimadzu Scientific Instruments, USA

Shuang Rong, Wuhan University, China

Shuo Wang, Tianjin University of Science and Technology, China

Si Qin, Hunan Agricultural University, China

Song Miao, Teagasc Food Research Centre Moorepark/University College Cork, Ireland

Tao Huang, Peking University, China

Tian Ding, Zhejiang University, China

Wang Liao, Southeast University, China

Wei Chen, Hefei University of Technology, China

Wei Ma, Jiangnan University, China

Wei-Hong Cong, China Academy of Chinese Medical Sciences, China

Wen-Li Wang, Shanghai Jiao Tong University, China

Xiang Gao, Fudan University, China

Xiao-Li Shen, Zunyi Medical University, China

Xin-Hui Xing, Tsinghua University, China

Xin-Qi Liu, Beijing Technology and Business University, China

Xue-Bo Liu, Northwest A&F University, China

Xue-Ying Mao, China Agricultural University, China

Ya-Jun Lin, Beijing Hospital, China

Ya-Jun Xu, Peking University, China

Yan-Bo Wang, Beijing Technology and Business University, China

Ya-Xin Sang, Hebei Agricultural University, China

Yi-Fang Li, Jinan University, China

Ying Liang, Central South University of Forestry and Technology, China

Yi-Sheng Chen, Shanxi Agricultural University, China

Yong Wang, Academy of National Food and Strategic Reserves Administration, China

Yong Wang, Jinan University, China

Yong-Ning Wu, China National Center for Food Safety Risk Assessment, China

You-Ling Xiong, University of Kentucky, USA

Yu Zhang, Kunming Institute of Botany, Chinese Academy of Sciences, China

Yuan Liu, Shanghai Jiaotong University, China

Yuan-Di Xi, Capital Medical University, China

Yuan-Kun Lee, National University of Singapore, Singapore

Yuan-Soon Ho, China Medical University, Taiwan, China

Yue-Liang Zhao, Shanghai Jiao Tong University, China

Yu-Ming Wang, Ocean University of China, China

Yun-Bo Luo, China Agricultural University, China

Zhao-Jun Wei, North Minzu University, China

Zhen-Yu Chen, The Chinese University of Hong Kong, China

Zhi-Hong Sun, Inner Mongolia Agricultural University, China

Zhi-Min Xu, Louisiana State University, USA

Zhi-Ping Yu, University of North Florida, USA

Zi-Sheng Luo, Zhejiang University, China

Ai Zhao, Vanke School of Public Health, Tsinghua University, China

Bai-Liang Li, Department of Food Science, Northeast Agricultural University, China

Bao-Ming Tian, College of Food Science and Engineering, Zhejiang University of Technology, China

Biao Yuan, College of Engineering, China Pharmaceutical University, China

Bing-Yao Du, College of Food Science and Technology, Henan Agricultural University, China

Chao-Min Yin, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, China

Chen Wang, College of Food Science, Southwest University, China

Chen-Guang Wang, Department of Internal Medicine, University of Michigan, USA

Di Xu, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, China

Fei-Ran Xu, School of Food and Biological Engineering, Hefei University of Technology, China

Fu-Li Ya, School of Public Health, Dali University, China

Guang-Ping Lü, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, China

Guang-Shan Zhao, College of Food Science & Technology, Henan Agricultural University, China

Gui-Guang Cheng, Faculty of Food Science and Engineering, Kunming University of Science and Technology, China

Hai-Ning Lü, Institute of Chinese Materia Medica , China Academy of Chinese Medical Sciences, China

Hao Wu, School of Food Science and Bioengineering, Changsha University of Science & Technology, China

Hong-Xun Tao, School of Food and Biological Engineering, Jiangsu University, China

Huan Li, School of Food Science and Biotechnology, Zhejiang Gongshang University, China

Hui Xia, School of Public Health, Southeast University, China

Hui-Juan Ruan, Xinhua Hospital, School of Medicine, Shanghai Jiao Tong University, China

Jia Shi, Department of Food Science, Northeast Agricultural University, China

Jiang-Kun Dai, Shandong Second Medical University, China

Jin-Lan Zhang, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, China

Jiong-Ming Lu, Shanghai Institute of Nutrition and Health, China

Kang-Liang Sheng, School of Life Sciences, Anhui University, China

Lei Yuan, School of Food Science and Engineering, Yangzhou University, China

Le-Le Yang, Institute of Chinese Medical Sciences, University of Macau, China

Li-Min Guo, Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, China

Li-Wen Wang, College of Food Science and Technology, Hebei Agricultural University, China

Mei-Yan Wang, School of Biotechnology and Food Science, Tianjin University of Commerce, China

Meng-Yao Li, Center Shanghai Cancer Institute, Renji Hospital, Shanghai Jiao Tong University School of Medicine, China

Peng Wu, School of Chemical and Environmental Engineering, Soochow University, China

Peng Zhang, Life and Health Intelligent Research Institute, Tianjin University of Technology, China

Rui-Yun Wu, Research Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, China

Shu-Guang Wang, College of Food Science and Engineering, Kunming University of Science and Technology, China

Tao Tong, College of Food Science and Nutritional Engineering, China Agricultural University, China

Tian-Tian Zhang, College of Food Science and Engineering, Ocean University of China, China

Wei Li, School of Bioengineering and Food, Hubei University of Technology, China

Wen-Jun Mao, Affiliated Wuxi People's Hospital of Nanjing Medical University, China

Xiao Feng, College of Food Science and Engineering, Nanjing University of Finance and Economics, China

Xiao-Yu Chen, National R&D Center for Edible Fungus Processing Technology, Henan University, China

Xin Zhang, Department of Food Science and Engineering, Ningbo University, China

Xu Lu, College of Food Science, Fujian Agriculture and Forestry University, China

Xu Yang, Tianjin Food Safety Inspection Technology Institute, China

Xue-Juan Xia, School of Health Science and Engineering, University of Shanghai for Science and Technology, China

Yang Jiang, College of Food Science and Engineering, Shandong Agricultural University, China

Yi Wang, Department of Chemical Engineering, Tsinghua University, China

Yu-Xin Cheng, School of Liquor and Food Engineering, Guizhou University, China

Zhan-Ming Li, School of Grain Science and Technology, Jiangsu University of Science and Technology, China

Zhen-Hua Liu, College of Agriculture, Henan University, China

Zhen-Jun Zhu, Department of Food Science and Engineering, Jinan University, China

Zhi Chai, Icahn school of Medicine at Mount Sinai, USA

Zi-Sheng Han, School of Tea and Food Science & Technology, Anhui Agricultural University, China