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Heike Brötz-OesterheltProfessor for Microbiology, IMIT, University of TuebingenEmail verificata su uni-tuebingen.de
Alessandro TossiUniversity of TriesteEmail verificata su units.it
Robert E. W. HancockUniversity of British ColumbiaEmail verificata su hancocklab.com
Andreas PeschelProfessor of Microbiology, University of TübingenEmail verificata su uni-tuebingen.de
O.P. KuipersUniversity of GroningenEmail verificata su rug.nl
Friedrich GoetzUniversity TuebingenEmail verificata su uni-tuebingen.de
Eefjan BreukinkFull Professor, Utrecht UniversityEmail verificata su uu.nl
Michaela WenzelChalmers University of TechnologyEmail verificata su chalmers.se
Dina RaafatUniversity Medicine GreifswaldEmail verificata su uni-greifswald.de
Till F. SchäberleProfessor of Natural Product Research, University of GiessenEmail verificata su agrar.uni-giessen.de
Peter SassResearch Associate for Microbiology, IMIT, University of TübingenEmail verificata su uni-tuebingen.de
Nils Metzler-NolteProfessor, Ruhr Universität BochumEmail verificata su rub.de
Leendert HamoenProfessor, Bacterial Cell Biology, Swammerdam Institute for Life Sciences (SILS), University ofEmail verificata su uva.nl
Kubitscheck URheinische Friedrich Wilhelms-UniversitätEmail verificata su uni-bonn.de
Kim LewisUniversity Distinguished Professor, Northeastern UniversityEmail verificata su neu.edu
Ernst MolitorAkademischer Direktor, University of BonnEmail verificata su uni-bonn.de
Colin HillProfessor of Microbial Food Safety, University College CorkEmail verificata su ucc.ie
christian ottenPostDoc and der Rheinischen Friedrich-Wilhelms Universität BonnEmail verificata su uni-bonn.de
Sonia MaffioliNaicons srlEmail verificata su naicons.com
stefano donadioNAICONS SrlEmail verificata su naicons.com