GIANFRANCO DIRETTO • Italian National Agency for New Technologies, Energy, and
Sustainable Development, Casaccia Research Centre, Rome, Italy
ALEXANDRA G. DURA ´ N • Allelopathy Group, Department of Organic Chemistry, Institute of
Biomolecules (INBIO), School of Sciences, University of Cadiz, Cadiz, Spain
JAVIER FONTECHA • Institute of Food Science Research (CSIC-UAM), Madrid, Spain
JUAN M. GARCI ´ A • Department of Soil Microbiology and Symbiotic Systems, Estaci on
Experimental del Zaidı ´n (CSIC), Granada, Spain
SALVADOR GENOVE ´ S • Cell Biology Laboratory, Food Biotechnology Department, Bi opolis SL/
Archer Daniels Midland, Paterna, Valencia, Spain
JOSE ´ VICENTE GIL • Food Technology Area, Faculty of Pharmacy, University of Valencia,
Burjassot, Valencia, Spain; Food Biotechnology Department, Instituto de Agroquı ´mica y
Tecnologı ´a de Alimentos (IATA), Consejo Superior de Investigaciones Cientı ´ficas (CSIC),
Paterna, Valencia, Spain
DANIELE GIUFFRIDA • Department BIOMORF, University of Messina, Messina, Italy
GIOVANNI GIULIANO • ENEA, Italian National Agency for New Technologies, Energy and
Sustainable Economic Development, C.R. Casaccia, Rome, Italy
LOURDES GO ´ MEZ-GO ´ MEZ • Departamento de Ciencia y Tecnologı ´a Agroforestal y Gene ´tica,
Instituto Bota ´ nico, Universidad de Castilla-La Mancha, Albacete, Spain
CHRISTIAN GONZALEZ-CALQUIN • Centro de Biologı ´a Molecular Vegetal, Departamento de
Biologı ´a, Facultad de Cienicas, Universidad de Chile, N ˜ un ˜oa, Santiago, Chile
ALAIN GOOSSENS • Department of Plant Biotechnology and Bioinformatics, Ghent
University, Ghent, Belgium; VIB Center for Plant Systems Biology, Ghent, Belgium
ANTONIO GRANELL • Instituto de Biologı ´a Molecular y Celular de Plantas, CSICUniversidad Polite ´cnica de Valencia, Valencia, Spain
EWA GRZEBELUS • Faculty of Biotechnology and Horticulture, Department of Plant Biology
and Biotechnology, University of Agriculture in Krakow, Krakow, Poland
FRANCISCO J. HEREDIA • Food Colour and Quality Laboratory, Area of Nutrition and Food
Science, Universidad de Sevilla, Seville, Spain
DA ´ MASO HORNERO-ME ´ NDEZ • Departament of Food Phytochemistry, Instituto de la Grasa
(CSIC), Seville, Spain
THOMAS JACOBS • Department of Plant Biotechnology and Bioinformatics, Ghent University,
Ghent, Belgium; VIB Center for Plant Systems Biology, Ghent, Belgium
KUN-PENG JIA • The BioActives Lab, Biological and Environmental Sciences and
Engineering Division, King Abdullah University of Science and Technology (KAUST),
Thuwal, Kingdom of Saudi Arabia
JULIAN KOSCHMIEDER • Faculty of Biology, University of Freiburg, Freiburg, Germany
JOANNA LADO • Instituto Nacional de Investigaci on Agropecuaria (INIA), Salto, Uruguay
LI LI • Robert W. Holley Center for Agriculture and Health, USDA-ARS, Cornell
University, Ithaca, NY, USA; Plant Breeding and Genetics Section, School of Integrative
Plant Science, Cornell University, Ithaca, NY, USA
M. CARMEN LIMO ´ N • Departamento de Gene ´tica, Facultad de Biologı ´a, Universidad de
Sevilla, Seville, Spain
SILVIA LLOPIS • Cell Biology Laboratory, Food Biotechnology Department, Bi opolis SL/Archer
Daniels Midland, Paterna, Valencia, Spain
JUAN A. LO ´ PEZ-RA ´ EZ • Department of Soil Microbiology and Symbiotic Systems, Estaci on
Experimental del Zaidı ´n (CSIC), Granada, Spain
FRANCISCO A. MACI ´ AS • Allelopathy Group, Department of Organic Chemistry, Institute of
Biomolecules (INBIO), School of Sciences, University of Cadiz, Cadiz, Spain
xii
Contributors
Sustainable Development, Casaccia Research Centre, Rome, Italy
ALEXANDRA G. DURA ´ N • Allelopathy Group, Department of Organic Chemistry, Institute of
Biomolecules (INBIO), School of Sciences, University of Cadiz, Cadiz, Spain
JAVIER FONTECHA • Institute of Food Science Research (CSIC-UAM), Madrid, Spain
JUAN M. GARCI ´ A • Department of Soil Microbiology and Symbiotic Systems, Estaci on
Experimental del Zaidı ´n (CSIC), Granada, Spain
SALVADOR GENOVE ´ S • Cell Biology Laboratory, Food Biotechnology Department, Bi opolis SL/
Archer Daniels Midland, Paterna, Valencia, Spain
JOSE ´ VICENTE GIL • Food Technology Area, Faculty of Pharmacy, University of Valencia,
Burjassot, Valencia, Spain; Food Biotechnology Department, Instituto de Agroquı ´mica y
Tecnologı ´a de Alimentos (IATA), Consejo Superior de Investigaciones Cientı ´ficas (CSIC),
Paterna, Valencia, Spain
DANIELE GIUFFRIDA • Department BIOMORF, University of Messina, Messina, Italy
GIOVANNI GIULIANO • ENEA, Italian National Agency for New Technologies, Energy and
Sustainable Economic Development, C.R. Casaccia, Rome, Italy
LOURDES GO ´ MEZ-GO ´ MEZ • Departamento de Ciencia y Tecnologı ´a Agroforestal y Gene ´tica,
Instituto Bota ´ nico, Universidad de Castilla-La Mancha, Albacete, Spain
CHRISTIAN GONZALEZ-CALQUIN • Centro de Biologı ´a Molecular Vegetal, Departamento de
Biologı ´a, Facultad de Cienicas, Universidad de Chile, N ˜ un ˜oa, Santiago, Chile
ALAIN GOOSSENS • Department of Plant Biotechnology and Bioinformatics, Ghent
University, Ghent, Belgium; VIB Center for Plant Systems Biology, Ghent, Belgium
ANTONIO GRANELL • Instituto de Biologı ´a Molecular y Celular de Plantas, CSICUniversidad Polite ´cnica de Valencia, Valencia, Spain
EWA GRZEBELUS • Faculty of Biotechnology and Horticulture, Department of Plant Biology
and Biotechnology, University of Agriculture in Krakow, Krakow, Poland
FRANCISCO J. HEREDIA • Food Colour and Quality Laboratory, Area of Nutrition and Food
Science, Universidad de Sevilla, Seville, Spain
DA ´ MASO HORNERO-ME ´ NDEZ • Departament of Food Phytochemistry, Instituto de la Grasa
(CSIC), Seville, Spain
THOMAS JACOBS • Department of Plant Biotechnology and Bioinformatics, Ghent University,
Ghent, Belgium; VIB Center for Plant Systems Biology, Ghent, Belgium
KUN-PENG JIA • The BioActives Lab, Biological and Environmental Sciences and
Engineering Division, King Abdullah University of Science and Technology (KAUST),
Thuwal, Kingdom of Saudi Arabia
JULIAN KOSCHMIEDER • Faculty of Biology, University of Freiburg, Freiburg, Germany
JOANNA LADO • Instituto Nacional de Investigaci on Agropecuaria (INIA), Salto, Uruguay
LI LI • Robert W. Holley Center for Agriculture and Health, USDA-ARS, Cornell
University, Ithaca, NY, USA; Plant Breeding and Genetics Section, School of Integrative
Plant Science, Cornell University, Ithaca, NY, USA
M. CARMEN LIMO ´ N • Departamento de Gene ´tica, Facultad de Biologı ´a, Universidad de
Sevilla, Seville, Spain
SILVIA LLOPIS • Cell Biology Laboratory, Food Biotechnology Department, Bi opolis SL/Archer
Daniels Midland, Paterna, Valencia, Spain
JUAN A. LO ´ PEZ-RA ´ EZ • Department of Soil Microbiology and Symbiotic Systems, Estaci on
Experimental del Zaidı ´n (CSIC), Granada, Spain
FRANCISCO A. MACI ´ AS • Allelopathy Group, Department of Organic Chemistry, Institute of
Biomolecules (INBIO), School of Sciences, University of Cadiz, Cadiz, Spain
xii
Contributors