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个人简介
Elias Bou-Maroun obtained his Master degree in physical chemistry in 1999 then a PhD from the University of Strasbourg, France in 2004, in the design of mesostructured silica materials and their application in the removal of metals from aqueous medium. Between 2005 and 2006, he occupied a first post-doctoral position at CNRS (National Centre for Scientific Research) of Strasbourg and the CEA (Atomic Energy Commission) of Marcoule, France, where he was working on the development of new affinity chromatography solid phases. In 2007, he occupied a second post-doctoral position at the laboratory of analytical chemistry and food science at the faculty of pharmacy of Strasbourg. Since 2008, he is associate professor in analytical chemistry at l'Institut Agro Dijon, France.
He obtained his habilitation to lead research (HDR French diploma) in 2018 from the University of Burgundy. He is currently working on the development of new molecularly imprinting polymers and on the analysis of trace food components.
研究兴趣
论文共 58 篇作者统计合作学者相似作者
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Leina El Hosry,Christelle Bou-Mitri,Mira Bou Dargham, Maya Abou Jaoudeh,Antoine Farhat, Jessy El Hayek, Jocelyne Matar Bou Mosleh,Elias Bou-Maroun
FOOD BIOSCIENCE (2023): 103034-103034
Stressesno. 4 (2023): 773-784
Foods (Basel, Switzerland)no. 8 (2023): 1660-1660
Mira Bou Dargham,Jocelyne Matar Boumosleh, Antonie Farhat, Salwa Abdelkhalek,Elias Bou-Maroun,Leina El Hosry
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