Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Chang-Hua Xu"'
Autor:
Wing Lam, Yongshen Ren, Fulan Guan, Zaoli Jiang, William Cheng, Chang-Hua Xu, Shwu-Huey Liu, Yung-Chi Cheng
Publikováno v:
Frontiers in Pharmacology, Vol 9 (2018)
YIV-906 (PHY906), a four-herb Chinese medicine formulation, is inspired by an 1800 year-old Chinese formulation called Huang Qin Tang which is traditionally used to treat gastrointestinal (GI) symptoms. In animal studies, it could enhance anti-tumor
Externí odkaz:
https://doaj.org/article/0ffbb151879f4e1cb0b76abdf48b8375
Publikováno v:
Guoji Yanke Zazhi, Vol 14, Iss 9, Pp 1733-1735 (2014)
AIM: To evaluate the clinical effect of laser in situ keratomileusis(LASIK)with the corneal flap created by FEMTO LDV femtosecond laser for myopia.METHODS: The corneal flap was created by the FEMTO LDV femtosecond laser, and the thickness of the flap
Externí odkaz:
https://doaj.org/article/517662e5b21142e7bc2ccde6a4b812e8
Autor:
Wei Zheng, Chang-Hua Xu
Publikováno v:
ACS Biomaterials Science & Engineering. 9:2251-2276
Publikováno v:
Food and Bioprocess Technology. 16:667-676
Autor:
Chang-Hua Xu, Ningping Tao, Siyu He, Xichang Wang, Zao-Li Jiang, Ying Lu, Yuanxiang Hong, Li Zhu, Jian-Hong Gan
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 2, Pp 297-304 (2022)
Given that fermentation time has significant impact on quality and flavor of soy sauce, a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy
Autor:
Fan Wang, Yan-Ning Lin, Yu Xu, Yong-Bing Ba, Zhao-Huan Zhang, Li Zhao, Wing Lam, Fu-Lan Guan, Yong Zhao, Chang-Hua Xu
Publikováno v:
Food Control. 147:109609
Publikováno v:
Current Drug Metabolism. 21:969-978
Background: With significant clinical effects, traditional Chinese medicine (TCM) has been attracting increasing interest of the world’s scientific community. However, TCM contains immense amounts of chemical components. It is a great challenge to
Autor:
Wenzheng Shi, Jun Xie, Yu Yan, Ying Lu, Chang-Hua Xu, Ming-Hui Gao, Hui Yao, Fei-Li Li, Shanggui Deng, Song Wang
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Chang-Hua Xu, Shanggui Deng, Ningping Tao, Ying Lu, Chen Xifeng, Wenzheng Shi, Hui Yao, Jun Xie, Yuyi Tang
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(5)
Background Although the exogenous and endogenous formaldehyde in squid led to severe health threaten, in-depth study on natural edible scavengers for formaldehyde in squid was still lacking. Results Response surface methodology (RSM) combined with ex
Publikováno v:
Food Control. 136:108861