| Institution: | 1. IMDEA-Food. CEI UAM+CSIC, Pabellón Central del Antiguo Hospital de Cantoblanco (Edificio nº 7), Crta. de Cantoblanco nº 8, 28049 Madrid, Spain;2. Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL) CEI UAM+CSIC, Calle Nicolás Cabrera, 9, 28049 Madrid, Spain;1. Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, PR China;2. Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, PR China;3. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA;1. Department of Medicine, School of Health Sciences, Aristotle University of Thessaloniki, Thessaloniki, Greece;2. Department of Critical Care Medicine, Queen''s University, Kingston, Ontario, Canada;3. Clinical Evaluation Research Unit, Kingston General Hospital, Kingston, Ontario, Canada;1. Madrid Institute for Advanced Studies in Food, CEI UAM+CSIC, Madrid, Spain;2. Nutrir@Network - Nutrition, Dietetics & Food Science, Advising and Research, Plymouth, United Kingdom;3. Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL), CEI UAM+CSIC, Madrid, Spain;1. Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy;2. Institute for Research on Population and Social Policies (IRPPS), National Research Council, Fisciano, SA, Italy;1. Department of Obstetrics and Gynaecology, Örebro University Hospital, Sweden;2. School of Medical Sciences, Faculty of Medicine and Health, Örebro University, Sweden;3. Department of Surgery, Örebro University Hospital, Sweden |
