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- Seyyed M. GhoreishiIsfahan University of Technology在 cc.iut.ac.ir 的电子邮件经过验证
- Carmelina RuggieroProfessore di Bioingegneria在 dibris.unige.it 的电子邮件经过验证
- Nazila KamalyImperial College London在 imperial.ac.uk 的电子邮件经过验证
- Hadi ShafieeBrigham and Women's Hospital, Harvard Medical School在 bwh.harvard.edu 的电子邮件经过验证
- Bruno GiuseppeProfessor of General Chemistry, Messina University在 unime.it 的电子邮件经过验证
- Mahdi JavanbakhtAssociate Professor, Department of Mechanical Engineering, Isfahan University of Technology在 cc.iut.ac.ir 的电子邮件经过验证
- Roberto RaiteriUniversity of Genova在 unige.it 的电子邮件经过验证
- Mahmoud sheikh-zeinoddinAssociate professor in Food Science-Biotechnology在 cc.iut.ac.ir 的电子邮件经过验证
- Mehdi SahihiUniversité Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut de Chimie de Clermont- Ferrand在 uca.fr 的电子邮件经过验证
- salman taheriAssociat Professor of Organic Chemistry, Chemistry & Chemical Engineering Research Center of Iran在 ccerci.ac.ir 的电子邮件经过验证
- Teja GudaProfessor, University of Texas San Antonio在 utsa.edu 的电子邮件经过验证
- Alireza AllafchianAssociate Professor, RINAM, Isfahan University of Technology在 iut.ac.ir 的电子邮件经过验证
- Ali A DadkhahAssistant Professor of Chemical Enginerring, Isfahan University of Technology在 cc.iut.ac.ir 的电子邮件经过验证
- Zahra EtemadifarAssociate Professor of Microbiology, University of Isfahan在 sci.ui.ac.ir 的电子邮件经过验证
- Sabihe Soleimanian-ZadProfessor of Food Microbiology at Isfahan University of Technology,Isfahan,Iran
- Kiavash KianfarAssociate Professor of Industrial and Systems Engineering, Texas A&M University在 tamu.edu 的电子邮件经过验证
- Iman AkbariDepartment of Chemical Engineering, Sience and Research Branch, IAU, Tehran, Iran