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Recent chemistry, physics, and biology techniques in carbohydrate
chemistry and glycoscience have allowed great advances in the understanding
and production of glycans. This has opened up whole new areas of
research and created numerous industrial and medical applications
in this field and has created a need for an authoritative and forward
looking reference work.
Comprehensive Glycoscience is a four volume major reference work
on all aspects of glycochemistry, glycoanalysis, glycobiology,
glycomedicine, glyco(bio)technology, food and plant glycoscience,
glycomaterial science, and glycobioinformatics. Highly recognized
industrial and academic experts provide their insight into all
aspects of glycoscience and carbohydrate chemistry.
It was the aim of the editors of Comprehensive Glycoscience to
make this work easily accessible to glycoscience experts as well
as students and professionals in related fields who are applying
glycoscience research to solve pressing problems. All of the information
is extensively cross referenced, with over 12,000 references to
the primary or secondary literature that covers the topic.
Availability of Comprehensive Glycoscience in an interactive electronic
version will further increase the usefulness of this work by providing
extensive browsing, searching and cross-referencing functions.
On behalf of my co-editors Geert-Jan Boons, Yuan C. Lee, Akemi
Suzuki, Naoyuki Taniguchi, and Fons Voragen.
Hans Kamerling
 J. P. Kamerling
Department of Bio-Organic Chemistry,
Bijvoet Center for Biomolecular Research,
Utrecht University, The Netherlands
 G. J. Boons
Complex Carbohydrates Research Center,
University of Georgia, Athens, USA
 Y. C. Lee
Biology Department, John Hopkins University,
Baltimore, USA
 A. Suzuki
Supra-Biomolecular System Research Group,
Frontier Research System Riken, Hirosawa,
Wako-Shi, Saitama, Japan
 N. Taniguchi
Osaka University Medical School/ Osaka
University Graduate School of Medicine
Yamadaoka Suita, Japan
 A. G. J. Voragen
Department of Agrotechnology and Food
Sciences, Laboratory of Food Chemistry,
Wageningen University, The Netherlands
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