Fuchs, Martin

Nicholls JG, Martin AR, Wallace BG and Fuchs PA (2001) From Neuron to Brain. Sinauer Associates, Sunderland, MA. 

Jamin, E., Lees, M. Fuchs, G. and Martin, G.G. (2000) Detection of added L-malic acid in apple and cherry juice—site specific 13C-IRMS method . Fruit Processing 11, 434-6. 

Gonzalez-Cabello A, Claessens CG, Martin-Fuch G, Ledoux-Rak I, Vazquez P, Zyss J, Agullo-Lopez F, Torres T (2003) Synth Met 137 1487... 

Gonzalez-Gabello, A. Claessens, C. G. Martin-fuch, G. Ledoux-Rack, I. Vazquez, P. Zyss, J. Agullo-Lopez, F. Torres, T. Synth. Met. 2003, 137, 1487. 

Lippert, U., V. Martin, C. Schwertfeger, and T. Fuchs. 2002. Shiitake Lentinula edodes) dermatitis. Allergologie 25(9) 484-488. 

Klaus Mobius, Anton Savitsky, and Martin Fuchs... 

Dess-Martin oxidation of alcohol III-26 gave aldehyde III-27, which was used in the next step without further purification. Aldehyde III-27 reacted with the Bestmann-Ohira reagent [96-101] to give alkyne III-28, from which alkynylindole III-29 was obtained by Boc cleavage after a brief exposure to trifluoroacetic acid. This four step procedure can be routinely carried out without purification of any intermediate in 14—23 % overall yield. Alternatively, alkyne III-29 could be prepared from aldehyde III-27 by the Corey-Fuchs procedure, although the overall yield was lower using this procedure [102],... 

L. Champion-Lapalu, A. Wilson, G. Fuchs, D. Martin and J.-P. Planche, Energy Fuels 16... 

Martin Fuchs (MSc in Physics 1992, Oregon State University, adviser Philip Siemens at FHl 1992-1999, 2002-2009 at present an official at the European Parliament in Brussels)... 

The second part covers the structural aspects of different colloidal systems. Chapters 3 and 4, by Martin-Molina et al. and Haro-Pdrez et al., deal with electric double layers and effective interactions. Chapters 5 and 6, by Delgado et al. and Martinez-Pedrero et al., explore the structure of extremely bimodal suspensions and fllaments made up of miaosized magnetic particles. Chapters 7 and 8, by Puertas and Fuchs, and Hynninen et al., analyze the role played by the attractive interactions, confinement, and external fields on the structure of colloidal systems. Chapters 9 and 10, by Tromp and Maldonado-Valderrama et al., cover some structural aspects in food emulsions. This second part of the book finishes with Chapter 11, by de Vicente, which analyzes the rheological properties of structured fluids in order to establish a connection between measured material rheological functions and structural properties. 

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