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Co-authors
- Anne Vejuxuniversité de BourgogneVerified email at u-bourgogne.fr
- Gérard Hubert LIZARDINSERM / UB / PHYNOHA ConsultingVerified email at u-bourgogne.fr
- John MackrillSenior Lecturer in Physiology, University College CorkVerified email at ucc.ie
- Fatiha BrahmiUniversity of BejaiaVerified email at univ-bejaia.dz
- Valerio Leoniassociated professor of Clinical Biochemistry, University of Milano BicoccaVerified email at unimib.it
- Lionel BretillonCentre for Taste and Feeding Behaviour (AgroSup, CNRS, INRA, Université Bourgogne Franche-Comté)Verified email at inra.fr
- Olivier ROUAUDCentre Leenaards de la mémoire, CHUV LausanneVerified email at chuv.ch
- Stephane SavaryUniversity of BourgogneVerified email at u-bourgogne.fr
- Lila BOULEKBACHE-MAKHLOUFUniversité de bejaia, laboratoire 3BSVerified email at univ-bejaia.dz
- Khodir MadaniUniversité de Béjaia, AlgeriaVerified email at univ-bejaia.dz
- Shubhrima Ghosh, Ph.DTrinity College DublinVerified email at tcd.ie
- Delmas DominiqueUniversité de Bourgogne, Centre de Recherche Inserm 1231 "Lipides, Nutrition, Cancers"Verified email at u-bourgogne.fr
- Daniel J. KlionskyUniversity of MichiganVerified email at umich.edu
- Jawhar HafsaDr. Biological Sciences and BiotechnologyVerified email at proteme.fr
- Saad Shaaban, Ph.D. Saarland Univer...Chemistry Department, Faculty of Science, Mansoura/King Faisal UniversityVerified email at mans.edu.eg
- Mondher MejriProfessor in Food Chemistry, University of Jendouba
- Abraham Acevedo ArozenaHospital Universitario de Canarias, ITB, CIBERNEDVerified email at ull.edu.es