2021 — « Foreword » in Handbook of Molecular Gastronomy.. , ,
,
2021 — « An educational satellite project around the scientific elucidation of culinary precisions in Lebanon and in the Middle East » in Handbook of Molecular Gastronomy.. , ,
,
May 2018 — Conserver un aliment vivant. Entretien et circulation d’un ferment: le cas du kéfir. Techniques et culture , n° 69, dir. {{\'E}ditions de la Maison des sciences de l'homme } p. 180-183
,
October 2012 — A fractal model for nuclear organization: current evidence and biological implications.. Nucleic Acids Research vol. 40, n° 18, dir. {Oxford University Press} p. 8783-92 Rapport LAAS n 11615
,
2021 — « Using liquid nitrogen to prepare ice creams in the restaurant » in Handbook of Molecular Gastronomy.. , ,
,
2021 — « Food Pairing : is it really about science ? » in Handbook of Molecular Gastronomy.. , ,
,
December 2009 — Right-handed nucleosome: myth or reality?. Cell vol. 139, n° 7, dir. {Elsevier} 1216-7; author reply 1217-8
,
January 2015 — The Polymorphisms of the Chromatin Fiber. Journal of Physics: Condensed Matter vol. 27, n° 3, dir. {IOP Publishing}
,