K. Fuchs

Terahertz spectroscopy and imaging – Modern techniques and applications

Pathophysiology of Migraine: A Disorder of Sensory Processing

The origin of nausea in migraine–A PET study

CHARMM general force field: A force field for drug‐like molecules compatible with the CHARMM all‐atom additive biological force fields

Roles of Substance P and NK1 Receptor in the Brainstem in the Development of Emesis

Quantitative characterization of hydration state and destructuring effect of monosaccharides and disaccharides on water hydrogen bond network

The Ferret Gastrointestinal Tract and Helicobacter mustelae Infection

Additive empirical force field for hexopyranose monosaccharides

Chemotherapy-Induced Nausea and Vomiting

Biomedical Applications of Terahertz Spectroscopy and Imaging

Central neurocircuitry associated with emesis

Effect of trehalose on protein structure

Agricultural waste management strategies for environmental sustainability

Microwave food processing—A review

Solvent effects on the thermal isomerization of a rotary molecular motor

Expression of NADPH-d in the vagal nuclei of the chronic esophagitis model in rats

Dielectric Relaxation Processes in Ethanol/Water Mixtures

CHARMM-GUIMembrane Buildertoward realistic biological membrane simulations

CHARMM-GUI Input Generator for NAMD, GROMACS, AMBER, OpenMM, and CHARMM/OpenMM Simulations Using the CHARMM36 Additive Force Field

Pathogenesis ofHelicobacter pyloriInfection

Comparative study of trehalose, sucrose and maltose in water solutions by molecular modelling

Characterisation of sugar content in yoghurt by means of microwave spectroscopy

Update of the CHARMM All-Atom Additive Force Field for Lipids: Validation on Six Lipid Types

Organization and neurochemistry of vagal preganglionic neurons innervating the lower esophageal sphincter in ferrets

Molecular Dynamics of Carbohydrate Aqueous Solutions. Dielectric Relaxation as a Function of Glucose and Fructose Concentration

Dielectric spectra of mono- and disaccharide aqueous solutions

Dielectric properties of glycerol/water mixtures at temperatures between 10 and 50°C