Scientific pluralism

Entrée “Scientific pluralism” (avec David Ludwig), article invité pour la Stanford Encyclopedia of Philosophy, en préparatio

Effects of polycyclic aromatic hydrocarbons on marine and freshwater microalgae – A review

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“Revoked just now!” Users’ Behaviors Toward Fitness-Data Sharing with Third-Party Applications

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Chapter 4- Taste and trigeminal perception; from detection to integration

International audienceTaste is crucial for the sensory evaluation of food. This sense allows the detection of essential nutrients and toxic compounds. Human beings are able to discriminate five primary different taste qualities, sweet, umami (the taste of amino acids), bitter, salty, and sour. Tasting compounds are remarkably diverse chemically. They activate specialized detectors expressed in the oral cavity. In this chapter, we review the main tasting molecules known to generate these five tastes and trigeminal compounds. This chapter describes also the current knowledge on the physiology of taste, the integration of taste perception, and how taste-taste interaction occurs at the brain level

Global exponential synchronization of discrete-time high-order switched neural networks and its application to multi-channel audio encryption

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L'animal médiatique

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Fensterblicke auf den Genozid. Zum Verhältnis von Wohnzimmern und Konzentrationslagern

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Les juges judiciaires et leurs constitutionnalismes ; le point de vue du publiciste

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Moral Pluralism and the Complexity of Punishment: The Penal Philosophy of H.L.A. Hart

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La Loi Climat et Résilience: perspectives en sciences sociales

International audienceActes du colloque organisé à la faculté de droit de Boulogne-sur-Mer, le 20 janv. 2020