by Manuel Salgado-RamosJuan Manuel CastagniniBasharat N. DarSeyed Mohammad Taghi GharibzahediYuthana PhimolsiripolSuzana Rimac-BrnčićPedro V. Martínez-CulebrasZeynep AltintasFrancisco J. Barbaa Research group in Innovative Technologies for Sustainable Food (ALISOST), Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, València, Spainb Department of Food Technology, Islamic University of Science and Technology, Indiac Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germanyd Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germanye Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailandf Cluster of Agro Bio-Circular-Green Industry, Chiang Mai University, Chiang Mai, Thailandg Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatiah Kiel Nano, Surface and Interface Science (KiNSIS), Kiel University, Kiel, Germany

by Junaid AbidSaleha AhmedTing XiaMin Wanga State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, P.R. Chinab Department of Food Science and Technology, University of Haripur, Haripur, Pakistanc Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan

by Divya SoniSumit JamwalRakesh ChawlaSachin Kumar SinghDeependra SinghThakur Gurjeet SinghNavneet KhuranaAbhinav KanwalHarish DurejaUmesh Kumar PatilRandhir SinghPuneet Kumara Department of Pharmacology, Central University of Punjab, Bathinda, Indiab Department of Molecular Psychiatry, Yale University School of Medicine, New Haven, CT, USAc Department of Pharmaceutical Chemistry, University Institute of Pharmaceutical Sciences & Research, Baba Farid University of Health Sciences, Faridkot, Indiad School of Pharmaceutical Sciences, Lovely Professional University, Jalandhar, Phagwara, Indiae Univesity Institute of Pharmacy, Pt. Ravishankar Shukla University Raipur, Raipur, Chhattisgarh, Indiaf Chitkara College of Pharmacy, Chitkara University, Rajpura, Indiag Department of Pharmacology, All India Institute of Medical Sciences, Bathinda, Indiah Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak, Indiai Department of Pharmaceutical Sciences, Dr. Harisingh Gour Vishwavidyalaya, Sagar, India

by Meiqi XuSiman LiYuan ZouJingkun YanLin LiYujia LiuSiqian ChenShuyan ZhangYiling LiXu ChenJie Zhua Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan, Chinab College of Food Science, South China agriculture university, Guangzhou, China

by Xi-Xi WangXing ChenZhong-Kai Zhoua State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, People’s Republic of Chinab State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of Chinac Gulbali Institure- Agriculture Water Environment, Charles Sturt University, Wagga Wagga, Australia

by Ce ShiYangyang ChenChangzhu LiFahad Al-AsmariHaiying CuiLin Lina School of Food and Biological Engineering, Jiangsu University, Zhenjiang, P.R. Chinab State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, P.R. Chinac Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa, Saudi Arabia

by Alkassoumi Hassane HamadouJiyao ZhangBin XuSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

by Malsha DinaliRumesh LiyanageMayumi SilvaLisa NewmanBenu AhikariIsuru WijesekaraJayani Chandrapalaa School of Science, RMIT University, Bundoora, Australiab Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Pitipana, Sri Lanka

by Chamali KodikaraNandika BandaraThomas NetticadanChampa Wijekoona Agriculture and Agri-Food Canada, Morden Research and Development Centre, Morden, Manitoba, Canadab Canadian Centre for Agri-Food Research in Health and Medicine, Winnipeg, MB, Canadac Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canadad Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB, Canada

by Paula JiménezAndrés BustamanteFrancisca EcheverríaVerónica SambraMiguel Ángel Rincón-CerveraCamila FaríasRodrigo Valenzuelaa Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago, Chileb Carrera Nutrición y Dietética, Departamento de Ciencias de la Salud, Pontificia Universidad Católica de Chile, Santiago, Chilec Departamento de Agronomía, Área de Tecnología de los Alimentos, Universidad de Almería, Almeria, Españad Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile