公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 |
2011 | A Rapid LC/MS/MS Method for the Analysis of Nonvolatile Antiinflammatory Agents fromMenthaspp | Shen, D.; MIN-HSIUNG PAN ; Wu, Q.-L.; Park, C.-H.; Juliani, H.R.; Ho, C.-T.; Simon, J.E. | Journal of Food Science | | | |
2013 | Determination of flavonoids by LC/MS and anti-inflammatory activity in Moringa oleifera | Coppin, J.P.; Xu, Y.; Chen, H.; MIN-HSIUNG PAN ; Ho, C.-T.; Juliani, R.; Simon, J.E.; Wu, Q. | Journal of Functional Foods | | | |
2010 | LC-MS method for the simultaneous quantitation of the anti-inflammatory constituents in oregano (Origanum Species) | Shen, D.; MIN-HSIUNG PAN ; Wu, Q.-L.; Park, C.-H.; Juliani, H.R.; Ho, C.-T.; Simon, J.E. | Journal of Agricultural and Food Chemistry | | | |
2016 | Phytochemistry, antioxidant capacity, total phenolic content and anti-inflammatory activity of Hibiscus sabdariffa leaves | Zhen, J.; Villani, T.S.; Guo, Y.; Qi, Y.; Chin, K.; MIN-HSIUNG PAN ; Ho, C.-T.; Simon, J.E.; Wu, Q. | Food Chemistry | | | |