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SPR Carbohydrate Chemistry
Carbohydrate Chemistry: Chemical and Biological Approaches, Volume 41
Edited by
Amelia Pilar Rauter;
Amelia Pilar Rauter
Universidade de Lisboa, Portugal
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Thisbe K. Lindhorst;
Thisbe K. Lindhorst
Kiel University, Germany
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Yves Queneau
Yves Queneau
INSA Lyon, France
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Volume
41
Hardback ISBN:
978-1-78262-121-8
PDF ISBN:
978-1-78262-060-0
EPUB ISBN:
978-1-78262-795-1
Special Collection:
2015 ebook collection
No. of Pages:
254
Published online:
02 Dec 2015
Published in print:
04 Dec 2015
Book Chapter
Synthetic receptors for molecular recognition of carbohydrates
By
Matteo Gentili
;
Matteo Gentili
Dipartimento di Chimica
Università di Firenze
Polo Scientifico e Tecnologico
50019 Sesto Fiorentino
Firenze
Italy
[email protected]
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Cristina Nativi
;
Cristina Nativi
Dipartimento di Chimica
Università di Firenze
Polo Scientifico e Tecnologico
50019 Sesto Fiorentino
Firenze
Italy
[email protected]
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Oscar Francesconi
;
Oscar Francesconi
Dipartimento di Chimica
Università di Firenze
Polo Scientifico e Tecnologico
50019 Sesto Fiorentino
Firenze
Italy
[email protected]
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Stefano Roelens
Stefano Roelens
Istituto di Metodologie Chimiche (IMC), Consiglio Nazionale delle Ricerche (CNR), Dipartimento di Chimica
Polo Scientifico e Tecnologico
50019 Sesto Fiorentino
Firenze
Italy
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Published:02 Dec 2015
-
Special Collection: 2015 ebook collection
Page range:
149 - 186
Citation
M. Gentili, C. Nativi, O. Francesconi, and S. Roelens, in Carbohydrate Chemistry: Chemical and Biological Approaches, Volume 41, ed. A. Pilar Rauter, T. K. Lindhorst, and Y. Queneau, The Royal Society of Chemistry, 2015, vol. 41, pp. 149-186.
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What are they like? This chapter would like to be a pragmatic user's guide in the non-trivial and yet challenging task of designing effective synthetic receptors for molecular recognition of carbohydrates. In the next pages the reader will go through a critical overview of the recent literature focused on systematic studies concerned with the understanding of the structural and functional features that can lead to effective recognition of carbohydrates.
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