Calorimetric Measurement of the CH/π Interaction Involved in the Molecular Recognition of Saccharides by Aromatic Compounds-Reference-Cited by-同舟云学术

Calorimetric Measurement of the CH/π Interaction Involved in the Molecular Recognition of Saccharides by Aromatic Compounds

Published:2008-01-04 Issue:3 Volume:73 Page:849-857
ISSN:0022-3263
Container-title:The Journal of Organic Chemistry
language:en
Short-container-title:J. Org. Chem.

Author:

Bautista-Ibáñez Lorena¹,Ramírez-Gualito Karla¹,Quiroz-García Beatriz¹,Rojas-Aguilar Aarón¹,Cuevas Gabriel¹

Affiliation:

1. Instituto de Química, Universidad Nacional Autónoma de México, Apdo. Postal 70213, 04510, Coyoacán, México, D.F., México, and Departamento de Química, Centro de Investigación y de Estudios Avanzados, Instituto Politécnico Nacional Apdo. Postal 14-740, 07000 México, D.F., México

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jo701926r

Reference51 articles.

1. Anslyn, E. V.; Dougherty, D. A.Modern Physical Organic Chemistry; University Science Books: Sausalito, CA, 2006; p 207.

2. Einfluss der Configuration auf die Wirkung der Enzyme

3. 100 Years“Schlüssel-Schloss-Prinzip”: What Made Emil Fischer Use this Analogy?

4. How Emil Fischer was Led to the Lock and Key Concept for Enzyme Specificity11Presented at the symposium “Emil Fischer: 100 Years of Carbohydrate Chemistry,” 203rd National Meeting of the American Chemical Society, Division of Carbohydrate Chemistry, San Francisco, California, April 5–10, 1992.

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