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Regulation of cell proliferation, inflammatory cytokine production and calcium mobilization in primary human T lymphocytes by emodin from Polygonum hypoleucum Ohwi
Quality control and original discrimination of Ganoderma lucidum based on high-performance liquid chromatographic fingerprints and combined chemometrics methods
Development and validation of a UPLC method for quality control of rhubarb-based medicine: Fast simultaneous determination of five anthraquinone derivatives
Rapid Differentiation of Methicillin-Susceptible Staphylococcus aureus from Methicillin-Resistant S. aureus and MIC Determinations by Isothermal Microcalorimetry
Determination of multicomponent contents in Calculus bovis by ultra‐performance liquid chromatography–evaporative light scattering detection and its application for quality control
Solid‐phase extraction and ultra high‐performance liquid chromatography tandem mass spectrometry analysis of the gastrointestinal absorption of emodin in different digestive segments of rats
Searching for the main anti‐bacterial components in artificial Calculus bovis using UPLC and microcalorimetry coupled with multi‐linear regression analysis
Microcalorimetry coupled with chemometric techniques for toxicity evaluation of Radix Aconiti Lateralis Preparata (Fuzi) and its processed products on Escherichia coli
Microcalorimetric evaluation of the effects of three anthraquinone derivatives from Chinese Rhubarb and the synergistic effect of the mixture on Staphylococcus aureus
A quality evaluation strategy for Rhizoma coptidis from a variety of different sources using chromatographic fingerprinting combined with biological fingerprinting
A novel “target constituent knock-out” strategy coupled with TLC, UPLC–ELSD and microcalorimetry for preliminary screening of antibacterial constituents in Calculus bovis
Microcalorimetric assay on the antimicrobial property of five hydroxyanthraquinone derivatives in rhubarb (Rheum palmatum L.) to Bifidobacterium adolescentis
Anti-fungal activity of anthraquinone derivatives (Part 1)
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