Glycoscience

1 General Principles
1.1 Structure and Conformation of Carbohydrates
1.2 General Occurance and Properties of Carbohydrates
2 General Synthetic Methods
2.1 Reactions at Oxygen Atoms
2.2 Oxidation, Reduction and Deoxygenation
2.3 Heteroatom Exchange
2.4 Anhydrosugars
2.5 C-C Bond Formation
2.6 C=C Bond Formation
2.7 Degradations and Rearrangement Reactions
3 Chemical Glycosylation Reactions
3.1 Introduction to Glycosylation Reactions
3.2 Glycosyl Halides
3.3 Glycosyl Trichloroacid Imidates
3.4 Other Anomeric Esters
3.5 O-Glycosyl Donors
3.6 S-Glycosylation
3.7 Glycal Derivatives
3.8 Anomeric Anhydro Sugars
3.9 C-Glycosylation
4 Monosaccharides
4.1 Occurance, Significance and Properties
4.2 Monosaccharides and Polyols in Foods
4.3 De Novo Synthesis of Monosaccharides
4.4 Monosaccharides as Chiral Pools for the Synthesis of Complex Natural Compounds
4.5 Monosaccharides as Scaffolds for the Synthesis of Novel Compounds
4.6 Monosaccharides as Chiral Auxiliaries and Ligands for Asymmetric Synthesis
4.7 Carbohydrate Metal Complexes
5 Oligosaccharides
5.1 Occurrence, Significance and Properties
5.2 Sucrose and Related Oligosaccharides
5.3 Oligosaccharides in Food and Agriculture
5.4 Combinatorial Methods in Oligosaccharide Synthesis
5.5 Solid Phase Methods
5.6 Stereoselective Synthesis of ß-Manno Glycoside
5.7 Silalylation
5.8 Enzymatic Glycosylation by Tranferases
5.9 Enzymatic Glycosylation by Hydrolases
6 Complex Polysaccharides
6.1 Occurence, Significance and Properties
6.2 Starch
6.3 Cellulose and Hemicellulose
6.4 Gums and Related Polysaccharides
6.5 Bacterial Cell Wall Components
6.6 Fungal Cell Wall Components
6.7 Structure-Activity Relationship of Glycosaminoglycans
7 Glycolipids
7.1 Occurence, Significance and Properties
7.2 Synthesis
7.3 Biosynthesis and Degradation
7.4 Glycosylphosphatidylinositols
8 Glycoproteins
8.1 Occurence and Significance
8.2 Properties
8.3 Synthesis and Applications of Biologically