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- Xiaobo zoujiangsu universityEmail confirmado em ujs.edu.cn
- David Julian McClementsUniversity of MassachusettsEmail confirmado em foodsci.umass.edu
- Li ZhihuaJiangsu UniversityEmail confirmado em ujs.edu.cn
- Y.L Ding, Yulong Ding, Y. DingLeeds university, imperial college, Birmingham university, university of science and technologyEmail confirmado em bham.ac.uk
- Nick ParkerProfessor, School of Mathematics, Statistics & Physics, Newcastle UniversityEmail confirmado em ncl.ac.uk
- Yun Yun GongProfessor of Food Safety and Global Health, University of LeedsEmail confirmado em leeds.ac.uk
- Valerie PinfieldProfessor of Ultrasonics and Complex Materials, Loughborough UniversityEmail confirmado em lboro.ac.uk
- Greg JonesMcKinsey & Co.Email confirmado em mckinsey.com
- Nicholas WatsonProfessor of Artificial Intelligence in Food, University of LeedsEmail confirmado em leeds.ac.uk
- Brent S. MurrayProfessor of Food Colloids, University of LeedsEmail confirmado em leeds.ac.uk
- Zachary James GloverArla FoodsEmail confirmado em arlafoods.com
- Michael RappoltProfessor of Lipid Biophysics, School of Food Science & Nutrition, University of LeedsEmail confirmado em leeds.ac.uk
- Marjorie Ladd-ParadaKTH/Stockholm UniversityEmail confirmado em kth.se
- Stephen P MorganProfessor of Biomedical Engineering, University of NottinghamEmail confirmado em nottingham.ac.uk
- Mathew James FrancisUniversity of LeedsEmail confirmado em leeds.ac.uk
- Oliver HarlenApplied MathematicsEmail confirmado em leeds.ac.uk
- Matt GoldingProfessor of Food Colloids, Massey UniversityEmail confirmado em massey.ac.nz
- Ulf AndersenArla Foods ambaEmail confirmado em arlafoods.com
- Jianshe ChenProfessorEmail confirmado em zjgsu.edu.cn
- Lars JeukenProfessor of Biophysical ChemistryEmail confirmado em lic.leidenuniv.nl
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Megan J Povey
Professor of Food Physics, University of Leeds
Email confirmado em food.leeds.ac.uk - Página inicial