Aejin Lee1,2,†, Silvia de Lamo Castelli3,4,†, Patrick Sellers1,†, Sagarika Taneja5, Mayreli Ortiz4, Devan Kowdley1, Jacob H. Leung1, Binod Pokharel1, Latha P. Ganesan8, Bradley J. Needleman6, Sabrena F. Noria7, Luis Rodriguez-Saona3, Lianbo Yu9, Jon R. Parquette5, and Ouliana Ziouzenkova1,*
1Department of Human Sciences, The Ohio State University, Columbus, Ohio, 43210, USA.;
2Food and Nutrition Major, Division of Integrative Biosciences, Myongji University, Yongin, 17058, Republic of Korea;
3Department of Food Ag Biological Engineering, The Ohio State University Columbus, OH 43210-1007, USA:
4Universitat Rovira i Virgili, Departament d'Enginyeria Química, Food Innovation & Engineering Group, Av. Països Catalans 26, Campus Sescelades, 43007 Tarragona, Spain;
5Department of Chemistry and Biochemistry, The Ohio State University, Columbus, Ohio, 43210, USA;
6Comprehensive Weight Management & Bariatric Surgery Center, The Ohio State University Wexner Medical Center, The Ohio State University, Columbus, Ohio, 43210, USA;
7Division of General and Gastrointestinal Surgery, The Ohio State University Wexner Medical Center, The Ohio State University, Columbus, Ohio, 43210, USA;
8Department of Internal Medicine, The Ohio State University Wexner Medical Center, The Ohio State University, Columbus, Ohio, 43210, USA;
9Department of Biomedical Informatics, The Ohio State University, Columbus, Ohio, 43210, USA;
*Correspondence: Ouliana Ziouzenkova
†These authors contributed equally to this work.