Identification and Quantification of Phytochemical Composition and Anti-inflammatory and Radical Scavenging Properties of Methanolic Extracts of Chinese PropolisHAIMING SHI; HAISHA YANG; XIAOWEI ZHANG et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 50, pp 12403-12410, issn 0021-8561, 8 p.Article

Two new saponins from tetraploid jiaogulan (Gynostemma pentaphyllum), and their anti-inflammatory and α-glucosidase inhibitory activitiesFEI YANG; HAIMING SHI; XIAOWEI ZHANG et al.Food chemistry. 2013, Vol 141, Num 4, pp 3606-3613, issn 0308-8146, 8 p.Article

Isolation and Characterization of Five Glycerol Esters from Wuhan Propolis and Their Potential Anti-Inflammatory PropertiesHAIMING SHI; HAISHA YANG; XIAOWEI ZHANG et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 40, pp 10041-10047, issn 0021-8561, 7 p.Article

Simultaneous HPLC quantification of five major triterpene alcohol and sterol ferulates in rice bran oil using a single reference standardWEIYING LU; YUGE NIU; HAISHA YANG et al.Food chemistry. 2014, Vol 148, pp 329-334, issn 0308-8146, 6 p.Article

Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samplesXIAOWEI ZHANG; PINGPING SHANG; FANG QIN et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 54, Num 1, pp 171-178, issn 0023-6438, 8 p.Article