| Institution: | 1. Corvinus University of Budapest, Faculty of Food Science, Sensory Laboratory, Villányi út 29-43, H-1118 Budapest, Hungary;2. Research Centre for Natural Sciences, Hungarian Academy of Sciences, Magyar Tudósok krt. 2, H-1117 Budapest, Hungary;1. CNR—Institute of Sciences of Food Production (ISPA), Via Amendola 122/O, 70126 Bari, Italy;2. Department of Soil, Plant and Food Sciences (DiSSPA)—Università degli Studi di Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy;1. Sensometrics & Consumer Science, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay;2. Federal University of Rio de Janeiro, Avenida Athos da Silveira Ramos, 149 – bloco A, CEP 21.941-909, Cidade Universitária, Rio de Janeiro, RJ, Brazil;3. Sensory & Consumer Research Center, Kansas State University, 22201 W Innovation Drive, Olathe, KS 66061, USA;4. Campbell Soup Company, Campbell Place, Camden, NJ, USA;5. The New Zealand Institute for Plant & Food Research Limited, 120 Mt Albert Road, Private Bag 92169, Victoria Street West, Auckland, New Zealand;1. Laboratory of Plant Physiology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Votanikos, Athens, Greece;2. BIO Hellas Institute, Omorfokklisias 27 Marousi, Athens, Greece;3. Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, Votanikos Athens, Greece;4. Department of Agricultural Technology, School of Agricultural Technology and Food Technology and Nutrition, Technological Educational Institute of Peloponnese, Antikalamos, Kalamata, Greece;1. Department of Horticulture, Oregon State University, Mid-Columbia Agricultural Research and Extension Center, 3005 Experiment Station Drive, Hood River, OR 97031, USA;2. Oregon State University Extension, The Dalles, OR 97058, USA |
