Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography - ScienceDirect
Fourier transform infrared spectroscopic markers of the scorching degree of Scutellariae Radix related to the variation patterns of flavonoids and carbohydrates - ScienceDirect
Cascading chemical transitions of rhubarb (Rhei Radix et Rhizoma) during the scorching process revealed by heated ATR-FTIR spectroscopy and two-dimensional correlation analysis - ScienceDirect
Physicochemical, thermal, rheological and morphological characteristics of flour and starch from a non-conventional source: Cucurbita foetidissima Kunth roots
Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography
Infrared spectroscopy of ruthenium tetroxide and high-resolution analysis of the ν3 band - ScienceDirect
Pharmacokinetics and pharmacodynamics of rhubarb anthraquinones extract in normal and disease rats - ScienceDirect
Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography - ScienceDirect
Frontiers Infrared Spectroscopy and Chemometric Applications for the Qualitative and Quantitative Investigation of Grapevine Organs
Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography
Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis
Cascading chemical transitions of rhubarb (Rhei Radix et Rhizoma) during the scorching process revealed by heated ATR-FTIR spectroscopy and two-dimensional correlation analysis - ScienceDirect
Analysis of Phenolic Compounds in Rhubarbs Using Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry - ScienceDirect
Cascading chemical transitions of rhubarb (Rhei Radix et Rhizoma) during the scorching process revealed by heated ATR-FTIR spectroscopy and two-dimensional correlation analysis - ScienceDirect
Single molecule secondary structure determination of proteins through infrared absorption nanospectroscopy
Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography