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Xanthotoxol from Saussurea obvallata Attenuates LPS-Induced RAW 264.7 Cells Inflammatory Responses through NF-kappa B Pathway 期刊论文
RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY, 2022, 卷号: 48, 期号: 2, 页码: 300
作者:  Wang, WD;  Zhang, J;  Liu, ZG;  Zhu, YH;  Mei, LJ
收藏  |  浏览/下载：13/0  |  提交时间：2022/12/02
Anti-Influenza Activity of Medicinal Material Extracts from Qinghai-Tibet Plateau 期刊论文
VIRUSES-BASEL, 2022, 卷号: 14, 期号: 2
作者:  Kurskaya, O;  Prokopyeva, E;  Bi, HT;  Sobolev, I;  Murashkina, T
收藏  |  浏览/下载：12/0  |  提交时间：2022/12/02
Anti-Inflammatory Activity of Three Triterpene from Hippophae rhamnoides L. in Lipopolysaccharide-Stimulated RAW264.7 Cells 期刊论文
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, 2021, 卷号: 22, 期号: 21
作者:  Han, Y;  Yuan, C;  Zhou, XW;  Han, YJ;  He, YH
收藏  |  浏览/下载：8/0  |  提交时间：2022/12/02
Anti-inflammatory activity of compounds isolated from Swertia mussotii 期刊论文
NATURAL PRODUCT RESEARCH, 2019, 卷号: 33, 期号: 4
作者:  Yuan Xiang;  Wang Haixia;  Liu Zenggen;  Tao Yanduo
收藏  |  浏览/下载：32/0  |  提交时间：2019/11/26
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：22/0  |  提交时间：2019/07/23
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：27/0  |  提交时间：2019/07/05
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：28/0  |  提交时间：2019/06/21
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：28/0  |  提交时间：2019/06/28
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：21/0  |  提交时间：2019/07/12
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：18/0  |  提交时间：2019/07/19

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