公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2006 | Elucidating the molecular regulation of ganoderma lucidum polysaccharides in human monocytic cells: from gene expression to network construction | Juan, H.-F.; Cheng, K.-C.; Huang, H.-C.; Ou, C.-H.; Chen, J.-H.; Yang, W.-B.; Chen, S.-T.; Wong, C.-H. | the 7th international conference on systems biology, October 9-11 | | | |
2020 | Flow Chemistry System for Carbohydrate Analysis by Rapid Labeling of Saccharides after Glycan Hydrolysis | Hung, W.-T.; Chen, Y.-T.; Chen, C.-H.; Lee, Y.C.; Fang, J.-M.; Yang, W.-B.; JIM-MIN FANG | SLAS Technology | 3 | 3 | |
1999 | Preparation of Chiral Phosphorus(V) Reagents and Their Uses with Borane in the Enantioselective Reduction of Ketones | Chen, G.-H.; Hsu, J.-L.; Yang, W.-B.; Fang, J.-M.; G.-H. Lee, Y.-H. Liu; Y. Wang | J. Chin. Chem. Soc. | | | |
2006 | Profiling of Polysaccharide-receptor Interaction with Recombinant Innate Immunity Receptor-Fe Fusion Proteins | Cheng, S.-C.; Yang, W.-B.; Chin, S.-W.; Lin, C.-C.; Lin, C.-H.; Chen, Y.-J.; Lin, P.-C.; Wu, M.-F.; Wong, C.-H.; Hsieh, S.L. | Glycobiology | | | |
2017 | Quantitative analysis of sugar ingredients in beverages and food crops by an effective method combining naphthimidazole derivatization and 1H-NMR spectrometry | Chen, Y.-T.; Hung, W.-T.; Wang, S.-H.; Fang, J.-M. ; Yang, W.-B. | Functional Foods in Health and Disease | 8 | 0 | |
2013 | Synthesis and bioactivity of β-(1→4)-linked oligomannoses and partially acetylated derivatives | Ohara, K.; Lin, C.-C.; Yang, P.-J.; Hung, W.-T.; Yang, W.-B.; Cheng, T.-J.R.; Fang, J.-M.; Wong, C.-H.; JIM-MIN FANG | Journal of Organic Chemistry | 23 | 22 | |
2002 | The Synthesis of L-Gulose and L-Xylose from D-Gluconolactone | Yang, W.-B.; Patil, S. S.; Tsai, C.-H. ; Lin, C.-H.; Fang, J.-M. | Tetrahedron | | | |
2013 | Tagging N-linked glycan with 2, 3-naphthalenediamine for mass spectrometric analysis | Hung, W.-T.; Wang, S.-H.; Chen, C.-H.; Chen, C.-H.; Fang, J.-M.; Yang, W.-B.; JIM-MIN FANG | Journal of the Chinese Chemical Society | 3 | 3 | |