Carbohydrate Anomerization

Carbohydrate Anomerization is a chemical process in carbohydrate chemistry whereby the anomeric form of a monosaccharide is interconverted between its α and β configurations through ring-opening and re-closing at the anomeric carbon.

179

Publications

7K

Citations

527

Authors

198

Institutions

Publications per year

2017–2026

16

Variants

Anomerization

Authors

527

  1. ES
    Ernesto Suárez

    Instituto de Productos Naturales y Agrobiología, Spain

    9 publications · 154 citations

    9

    h-index

  2. JS
    J. S. Brimacombe

    University of Dundee, United Kingdom

    5 publications · 138 citations

    5

    h-index

  3. CG
    Cosme G. Francisco

    Instituto de Productos Naturales y Agrobiología, Spain

    5 publications · 93 citations

    5

    h-index

  4. CC
    Concepción C. González

    Instituto de Productos Naturales y Agrobiología, Spain

    4 publications · 86 citations

    4

    h-index

  5. EI
    Elisa I. León

    Instituto de Productos Naturales y Agrobiología, Spain

    4 publications · 62 citations

    4

    h-index

1–5 of 527

Venues

  1. Carbohydrate Research

    34 publications · 1.2K citations

    22

    h-index

  2. Tetrahedron Letters

    29 publications · 1.1K citations

    17

    h-index

  3. The Journal of Organic Chemistry

    JOC · 6 publications · 131 citations

    6

    h-index

  4. Canadian Journal of Chemistry

    5 publications · 216 citations

    5

    h-index

  5. Tetrahedron

    5 publications · 276 citations

    5

    h-index

1–5