Food and Nutrition Technology
COST Action 927 – Thermally processed foods: possible health implications
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COST – European Cooperation in the field of scientific and technical research
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Institute of Food Technologists
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Royal Society of Chemistry Food Group
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The Nutrition Society
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Lipid Chemistry and Technology
The American Oil Chemists' Society—The Home for Fat, Oiils, and Surfactants
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The American Oil Chemists' Society—The Home for Fat, Oiils, and Surfactants
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Carbonyls and Free Radicals in Chemistry, Biology and Medicine
French Association Louis Camille Maillard
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Japanese Maillard Reaction Society
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Society for Free Radical Biology and Medicine
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Case Western Reserve University