BMFH

Shigeru KAMIYA, Kyorin University, Tokyo

Leon M.T. DICKS, Stellenbosch University, South Africa
Satoshi HACHIMURA, The University of Tokyo, Tokyo
Kazuhiro HIRAYAMA, The University of Tokyo, Tokyo
Yoshio KATAKURA, Kansai University, Osaka
Jan KOK, University of Groningen, Netherlands
Wan-Kyu LEE, Chungbuk National University, South Korea
Yuan-Kun LEE, National University of Singapore, Singapore
Wenhua LING, Sun Yat-Sen University, Republic of China
Soheila J. MALEKI, United States Department of Agriculture, USA
Takahiro MATSUKI, Yakult Central Institute, Tokyo
Vyacheslav MELNIKOV, International Science and Technology Center, Russia
Jiro NAKAYAMA, Kyushu University, Fukuoka
Toshifumi OHKUSA, The Jikei University School of Medicine, Kashiwa
Ro OSAWA, Kobe University, Kobe
Joseph RAFTER, Karolinska Institute, Sweden
Mitsuo SAKAMOTO, RIKEN BioResource Research Center, Tsukuba
Seppo SALMINEN, University of Turku, Finland
Kei SONOYAMA, Hokkaido University, Sapporo
Ingrid SURONO, Bina Nusantara University, Indonesia
Tohru SUZUKI, Gifu University, Gifu
Hirofumi TACHIBANA, Kyushu University, Fukuoka
Jin-Zhong XIAO, Morinaga Milk Industry Co., Ltd., Kanagawa
Kohji YAMAKI, NARO Food Research Institute, Tsukuba
Yuji YAMAMOTO, Kitasato University, Aomori