2013 Dreyfus Prize awarded to Graham Cooks

2013 Dreyfus Prize in the Chemical Sciences

The 2013 Dreyfus Prize in the Chemical Sciences has been awarded to Graham Cooks

The Camille and Henry Dreyfus Foundation has selected chemical instrumentation as the topic of the 2013 Dreyfus Prize in the Chemical Sciences. The Dreyfus Prize, awarded biennially, recognizes an individual for exceptional and original research in a selected area of chemistry that has advanced the field in a major way.

This year the Dreyfus Prize has been awarded to R. Graham Cooks, the Henry Bohn Hass Distinguished Professor of Chemistry at Purdue University, Advisory Board member of Analyst and Chemical Science. Graham Cooks is recognized internationally as an innovative giant in the field of mass spectrometry who has enriched analytical chemistry in unparalleled ways. Virtually every pharmaceutical and biotechnology company relies on mass spectrometry at a level that has become possible, in part, through Cooks’s innovations. Click to read more.

Take a look at a few of Graham’s recent papers in Analyst and Chemical Science below they will be free to read until the end of the month:

Rapid analysis of whole blood by paper spray mass spectrometry for point-of-care therapeutic drug monitoring
Ryan D. Espy, Nicholas E. Manicke, Zheng Ouyang and R. Graham Cooks
Analyst, 2012, 137, 2344-2349
DOI: 10.1039/C2AN35082C

Accelerated bimolecular reactions in microdroplets studied by desorption electrospray ionization mass spectrometry
Marion Girod, Encarnacion Moyano, Dahlia I. Campbell and R. Graham Cooks
Chem. Sci., 2011, 2, 501-510
DOI: 10.1039/C0SC00416B

Paper spray: a simple and efficient means of analysis of different contaminants in foodstuffs

Zhiping Zhang, R. Graham Cooks and Zheng Ouyang
Analyst, 2012, 137, 2556-2558
DOI: 10.1039/C2AN35196J

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