| Institution: | 1. Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n. 46100, Burjassot, Valencia, Spain;2. Department of Pharmacy, Faculty of Health Sciences, Universidad CEU Cardenal Herrera, Avda. Seminario s/n. 46113. Moncada, Valencia, Spain;1. Plants for Human Health Institute, North Carolina State University, Kannapolis, NC 28081, USA;2. Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, NC 27606, USA;1. Nutrition on Demand, Arlington, VA, USA;2. American Society for Nutrition, Rockville, MD, USA;1. Global Alliance for Improved Nutrition, Geneva, Switzerland;2. Bjørknes University College, Department of Health Sciences, Oslo, Norway;3. Institute for Physical Activity and Nutrition (IPAN), Deakin University, Geelong, Australia;4. Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium;5. Department of Kinesiology, McMaster University, Hamilton, Ontario, Canada;6. Center for Human Nutrition Studies, Utah State University, Logan, UT, United States;7. Global Alliance for Improved Nutrition, Washington, DC, United States;8. Institute for Social, Behavioral and Economic Research, University of California, Santa Barbara, CA, United States |
