processing 第3页

Comparision of contents of anthraquinones and phenolic acids compounds in different processed products from Rheum officinale by principal component analysis Optimization of processing technology for Xanthii Fructus by UPLC fingerprint technique and contents of toxicity ingredient Reasearch on evolution and transition of processing method of Fuzi in ancient and modern times Study on method of Paeonia Radix Alba producing and concocting integration processing Influence of different processing methods on Lonicerae Japonicae Flos from Donghai cultivation base in Jiangsu province Analysis of variation of coumarin and volatile compounds in Angelica Dahuricae Radix in different drying methods and conditions Effects of different processing methods on effective components and sulfur dioxide residue in Gastrodiae Rhizoma Progress of sulfur fumigation and modern processing technology of Chinese traditional medicines Present situation of processing of traditional Mongolian medicine and its normalized suggestion Study on content variation of gallic acid and ellagic acid in course of processing of charred Granati Pericarpium Chemical mechanisms involved in slow fire processing and pulverization of Brassica juncea Effects of steaming and baking on content of alkaloids in Aconite Lateralis Radix (Fuzi) Herbalogical Studies on the Processing of the Fruits of Croton Tiglium L. Determination of Alum in Processed Chinese Drugs by EDTA Titration Analysis and Comparison of Microelements in Rehmannia glutinosa Libosch.and Its Processed Products Studies on the Processing Technique with Vinegar of Rhizoma Corydalis Determination of Hydroxygenkwanin and Genkwanin in Flos Genkwa before and after Processing by TLC-scanner Experimental Studies on the Significance of Processing Eucommia ulmoides Oliv Comparison of Analgesic Effect between Locally Vinegar-Processed Preparation of Fresh Rhizoma Corydalis and Traditionally Vinegar-Processed Rhizoma Corydalis Modernization of Chinese materia medica processing piece Effect of liquid nitrogen rapid freezing technology on components of water-soluble proteins in ground dragon and their activities Study on integrative technology of primary processing for Gastrodiae Rhizoma based on response surface methodology Optimization of processing technology for Psoraleae Fructus by D-optimal response surface methodology with UHPLC A New Plum Variety‘Meilinhong’ STUDY ON THE RELATIONSHIP BETWEEN PROTEIN CHARACTER AND PROCESSING QUALITY OF WHEAT FLOUR EFFECTS OF IRRIGATION STAGE AND PROPORTION ON GRAIN YIELD AND PROCESSING QUALITY IN DIFFERENT WHEAT VARIETIES ANTIOXIDANT ACTIVITIES in vitro AND MAIN EFFICACY COMPONENTS IN SUMMER MULBERRY LEAVES Preliminary Studies on Flavour Volatiles in Qimen Black Tea A New Strawberry Cultivar ‘Shimei 6’ A New Strawberry Cultivar ‘Shimei 6’ Cloning of nia Gene and Its Differential Expression Induced by Different Nitrogen Forms in Sugar Beet (Beta vulgaris L.) Fingerprints of oligosaccharides in Morinda officinalis before and after processing by HPLC-CAD Effect of raw and processed Schisandrae Fructus on tonifying kidney yang Research on HPLC fingerprints of different processed Morinda officinalis Component analysis of crude and sweated Dipsaci Radix based on HPLC-ESI-MS Quality evaluation and control of Polygoni Multiflori Radix based on chemical fingerprint and toxicity monitoring Studies on Fatty Oils in Yolk Oil Processed by Different Methods Effects of Different Processing Products of Cortex Phellodendri on Scavenging Oxygen Free Radicals and Anti-lipidperoxidation Effects of Processing on Antioxidation of Radix et Rhizoma Rhei and Rhizoma Polygoni Cuspidati Analysis on Contents of Flavonoids and Polysaccharides in Pollen of Typha angustifolia L. and Its Different Processed Products A Study on Maillard Reaction and Its Products during Processing of Red Ginseng Optimum for extract processing of stilbene glucoside from Polygonum multiflorum Content comparision of matrine in different processed products of root of Sophora tonkinensis New field for study of TCM through fermentation by microbe The Research and Development of Rattan Utilization Effects of various treatments and influencing factors on catalpol in Rehmannia glutinosa Differences of metabolic profiling of Vladimiriae Radix before and after simmer processing by HPLC-UV technology Optimization of high pressure processing of Comus officinalis with wine by orthogonal test Study on “heat by heat gain” effect of wine-broiled Curculigo orchioides Research situation of Maillard reaction and its influence on research methods for processing and preparation process of Chinese materia medica Comparison of crude and prepared Polygonum multiflorum-induced idiosyncratic hepatotoxicity based on lipopolysaccharide model Study on dosage-toxicity/efficacy relationship of prepared rhubarb on basis of symptom-based prescription theory Investigation of production status in major wolfberry producing areas of China and some suggestions Chemical quality of Chrysanthemum morifolium cv.‘Hangju’(HJ) induced by sulfur fumigation processing Discussion about research progress and ideas on processing mechanism of traditional Chinese medicine Analysis of HPLC and NIRS fingerprints of Chrysanthemum indicum of different processing methods Analysis of projects funded by NSFC in field of processing Chinese materia medica in recent five years Theory of Forestry Market-Oriented Processing Estimation and Empirical Analysis on the 15 Provinces (Regions) in China Variation of 4 kinds of compounds in Psoralea corylifolia processed by different methods Chemical reaction and products in processed Cibotium barometz Recent advances in plant membrane-bound transcription factor research: Emphasis on intracellular movement A dynamic knowledge model for fertilization management in processing tomato STUDY ON SOME PROBLEM IN THE GOODS SUPPLY OF IRRADIATION PROCESSING ECONOMIC EFFICIENCY ANALYSIS OF ELECTRON ACCELERATOR FOR IRRADIATION PROCESSING Genomic characterization of Tomato yellow leaf curl China virus infecting pro-cessing tomato in Xinjiang STUDIES ON THE QUALITY APPRECIATION AND CLASSIFICATION OF WHEAT VARIETIES IN SHAANXI PROVINCE A Tentative study on the Application of Image processing for the Determination of Above-ground Biomass and Standing crop A New Processing Chestnut Cultivar‘Linguan’ Influence of various processing technologies on five kinds of boswellic acids in Olibanum Changes of chemical constituents in Phellodendri Chinensis Cortex before and after charing based on RPLC/Q-TOF-MS technology Advances in studies on processing origin and finishing pointof Rehmanniae Radix Preparata Cation exchange capacity and exchangeable cations amount of Micae Lapis Aureus before and after processing Cation exchange capacity and exchangeable cations amount of Micae Lapis Aureus before and after processing Metabolomics analysis revealing multiple compounds changed in rhubarb after processing Influence of different original processing methods on quality of Salvia Miltiorrhizae Radix et Rhizoma from Shandong Analysis of volatile ingredients in Gardeniae Fructus and its processed products by GC-MS Modernization of Chinese materia medica processing pieces Studies on processing technology of Chloriti Lapis Studies on processing technology of Chloriti Lapis Real-Time Mosaicing System and Distance Detection Based on Dynamic Tree Image Sequence