lixia2008@tju.edu.cn
生药学
未公开
副教授
RS3型山药抗性淀粉的制备及其降脂、润肠通便功能食品的研发

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山药、木瓜药材商品规格等级标准研制

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水溶性双酶改性微晶山药粉的精深加工关键技术中试与示范

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胃肠安丸抗化疗相关性胃肠不适作用研究

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中药标准饮片制备技术规范制定

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抗肿瘤小复方新药楼黄胶囊的临床前研究

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中药降香的资源调查及质量控制研究

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基于系统生物学的重楼近缘五属药用植物亲缘关系的研究

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黄连等四味药材的产区与品质研究

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华北地区黄芪规范化种植基地优化升级及系列产品综合开发研究
一种西芹百合饮料的制备方法
西芹百合的纤维的酶解工艺，汁的澄清工艺，西芹百合比例等。
Preparation, physicoechemical characterization and biological activities of two modified starches from yam (Dioscorea Opposit

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Study on the effects of different drying methods on physicochemical properties, structure, and in vitro digestibility of Frit

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Evaluation of three Traditional Chinese Medicine (TCM) starches and potential application in health product industry

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Anti-diabetic activity in type 2 diabetic mice and α-glucosidase inhibitory, antioxidant and anti-inflammatory potential of c

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Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyr

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Chemical composition and anti-inflammatory and antioxidant activities of eight pear cultivars

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Study on chemical composition, anti-inflammatory and anti-microbial activities of extracts from Chinese pear fruit (Pyrus bretschneideri Rehd)

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Physicochemical, crystalline and thermal properties of native, oxidized, acid and enzyme hydrolyzed Chinese yam (Dioscorea opposite Thumb) starch

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Role of Effective Composition on Antioxidant, Anti-inflammatory, Sedative-Hypnotic Capacities of 6 Common Edible Lilium Varie

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Physicochemical, morphological and thermal properties of starches separated from bulbs of some Chinese lily cultivars

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Physicochemical, Morphological, Structural and Thermal Characteristics of Starches Separated from Bulbus Fritillariae of Different Cultivars

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Study on the morphology, crystalline structure and thermal properties of Fritillaria ussuriensis Maxim. starch acetates with different degrees of substitution

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Antioxidant and Antiinflammation Capacities of Some Pear Cultivars

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Antioxidant activity relationship of pachymaran derivatives

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Granule structural, crystalline and thermal changes in native Chinese yam starch after hydrolysis with two different enzymes--α-amylase and gluco-amylase

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In vivo anti-inflammatory and in vitro antioxidant potential of crud fractions from Pyrus bretschneideri Rehd.

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Comparison of the morphological and crystalline properties of different type of starches after acid hydrolysis

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In vitro antioxidant and in vivo anti-inflammatory potential of crude non-alkaloid fractions from Fritillaria ussuriensis Maxim

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Preparation and physicochemical properties of carboxymethyl Fritillaria ussuriensis Maxim. Starches