Quality evaluation of triterpenoids in Ganoderma and related species by the quantitative analysis of multi-components by single marker method

The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits

(2017) Oludemi Taofiq et al.   FOOD AND CHEMICAL TOXICOLOGY

Analysis of the HPLC fingerprint and QAMS from Pyrrosia species

(2016) Lulu Cui et al.   INDUSTRIAL CROPS AND PRODUCTS

Simultaneous quantitative analysis of main components in linderae reflexae radix with one single marker

(2016) Li-li Wang et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

Quality Evaluation of Polar and Active Components in Crude and ProcessedFructus Corniby Quantitative Analysis of Multicomponents with Single Marker

(2016) Yuhong Jiang et al.   Journal of Analytical Methods in Chemistry

From 2000years of Ganoderma lucidum to recent developments in nutraceuticals

(2015) Karen S. Bishop et al.   PHYTOCHEMISTRY

A systematic study on the influencing parameters and improvement of quantitative analysis of multi-component with single marker method using notoginseng as research subject

(2015) Chao-Qun Wang et al.   TALANTA

Development of an HPLC Method for Absolute Quantification and QAMS of Flavonoids Components inPsoralea corylifoliaL.

(2015) Cuiping Yan et al.   Journal of Analytical Methods in Chemistry

Triterpenoids of Ganoderma theaecolum and their hepatoprotective activities

(2014) Li-Ying Liu et al.   FITOTERAPIA

A Comprehensive Review of the Structure Elucidation and Biological Activity of Triterpenoids from Ganoderma spp.

(2014) Qing Xia et al.   MOLECULES

Ganoderma lucidum: A Potential for Biotechnological Production of Anti-Cancer and Immunomodulatory Drugs

(2013) Bojana Boh   Recent Patents on Anti-Cancer Drug Discovery

Quality Difference Study of Six Varieties of Ganoderma lucidum with Different Origins

(2012) Juan Lu et al.   Frontiers in Pharmacology

Qualitative analysis of ganoderic acids in Ganoderma lucidum from Iran and China by RP-HPLC and electrospray ionisation-mass spectrometry (ESI-MS)

(2009) Somayeh Keypour et al.   FOOD CHEMISTRY