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Your search keyword '"Yao, Wei-Feng"' showing total 10 results

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10 results on '"Yao, Wei-Feng"'

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1. The toxicity mechanism of toxic compounds from Euphorbiae pekinensis Radix on zebrafish embryos.

2. Radix Kansui Stir-Fried with Vinegar Reduces Radix Kansui-Related Hepatotoxicity in Mice via Mitochondrial Pathway.

3. The water expelling effect evaluation of 3-O-(2'E,4'Z-decadienoyl)-20-O-acetylingenol and ingenol on H22 mouse hepatoma ascites model and their content differences analysis in Euphorbia kansui before and after stir-fried with vinegar by UPLC.

4. Comparison of content-toxicity-activity of six ingenane-type diterpenoids between Euphorbia kansui before and after stir-fried with vinegar by using UFLC-MS/MS, zebrafish embryos and HT-29 cells.

5. Effect of the vinegar-process on chemical compositions and biological activities of Euphorbia kansui: A review.

6. Toxicity Reduction of Euphorbia kansui Stir-Fried with Vinegar Based on Conversion of 3- O -(2' E ,4' Z -Decadi-enoyl)-20- O -acetylingenol.

7. The toxicity and efficacy evaluation of different fractions of Kansui fry-baked with vinegar on Walker-256 tumor-bearing malignant ascites effusion rats and normal rats.

8. Simultaneous quantification of twelve compounds in ethyl acetate extracts of Euphorbia kansui before and after fry-baked with vinegar by UPLC-MS/MS and its toxic effect on zebrafish.

9. Chemical Constituents from Euphorbia kansui.

10. Toxicity Reduction of Euphorbia kansui Stir-Fried with Vinegar Based on Conversion of 3-O-(2′E,4′Z-Decadi-enoyl)-20-O-acetylingenol.

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