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- Katrin Amann-WinkelMax-Planck-Institute for Polymer research, University Mainz, University StockholmEmail verificata su mpip-mainz.mpg.de
- Fivos PerakisStockholm UniversityEmail verificata su fysik.su.se
- Alexander SpähStanford UniversityEmail verificata su stanford.edu
- Harshad PathakStockholm UniversityEmail verificata su fysik.su.se
- Anders NilssonProfessor of Chemical Physics, Stockholm UniversityEmail verificata su fysik.su.se
- TJ LaneGroup Leader, DESYEmail verificata su desy.de
- Tobias EklundJohannes Gutenberg University MainzEmail verificata su uni-mainz.de
- Jae Hyuk LeePohang Accelerator LaboratoryEmail verificata su postech.ac.kr
- Seonju YouPostech ChemistryEmail verificata su postech.ac.kr
- Minseok KimPAL-XFEL, Pohang Accelerator LaboratoryEmail verificata su postech.ac.kr
- Sae Hwan ChunPAL-XFEL, Pohang Accelerator LaboratoryEmail verificata su postech.ac.kr
- Jaeku ParkPohang Accelerator LaboratoryEmail verificata su postech.ac.kr
- Megan J PoveyProfessor of Food Physics, University of LeedsEmail verificata su food.leeds.ac.uk
- Nicolas GiovambattistaBrooklyn College, CUNYEmail verificata su brooklyn.cuny.edu
- Peter H. PoolePhysics Department, St. Francis Xavier University, CanadaEmail verificata su stfx.ca
- Michael RappoltProfessor of Lipid Biophysics, School of Food Science & Nutrition, University of LeedsEmail verificata su leeds.ac.uk
- Jonas A. SellbergKTH Royal Institute of TechnologyEmail verificata su kth.se
- Niloofar EsmaeildoostKTH Royal Institute of TechnologyEmail verificata su kth.se
- Aigerim KarinaPhD Student, Stockholm UniversityEmail verificata su fysik.su.se
- Jayanath. C. P. KoliyaduPostdoctoral researcher, SPB/SFX, European XFELEmail verificata su xfel.eu