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Polysaccharides

Known as: glycan, Polysaccharides [Chemical/Ingredient], Polysaccharide 
A large carbohydrate molecule. It contains many small sugar molecules that are joined chemically.
National Institutes of Health

Papers overview

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2006
2006
Glycosylation is one of the most important classes of post-translational protein modifications, but the identification of glycans… 
2001
2001
The disulfide bond between residues Cys128 and Cys142 that closes this conserved extracellular loop is also critical for the… 
Highly Cited
1996
Highly Cited
1996
The alpha and beta chains from human recombinant gonadotropins follitropin, lutropin and choriogonadotropin expressed in CHO… 
Highly Cited
1986
Highly Cited
1986
Aqueous methanol/water extracts of the Oriental crude drug “sanyaku”, DIOSCOREA JAPONICA and D. BATATAS rhizophors, notably… 
Highly Cited
1980
Highly Cited
1980
The starch polysaccharides amylose and amylopectin are not utilized by Escherichia coli, but are bound by the bacteria. The… 
Highly Cited
1972
Highly Cited
1972
The polysaccharide moiety of the lipopolysaccharide (polysaccharide I) from Escherichia coli F492 (O8:K27−:H−) and the… 
1971
1971
Abstract The cell wall of Streptococcus faecalis, strain N, has been found to contain two antigenic glycans, a diheteroglycan of… 
Highly Cited
1950
Highly Cited
1950
Histochemical staining of polysaccharides has been limited to their affinity for the basophilic dyes,' or to their chemical… 
Highly Cited
1945
Highly Cited
1945
1. Acetic, propionic and butyric acids are the main volatile fatty acids in the rumen of the sheep. Acetic acid accounts for 55…