Levels and formation of α-dicarbonyl compounds in beverages and the preventive effects of flavonoids

Por Wang, Chen, Lu, Yongling, Huang, Qiju, Zheng, Tiesong, Sang, Shengmin, Lv, Lishuang
Publicado no J Food Sci Technol (2017)

Quantitative analysis of ginger components in commercial products using liquid chromatography with electrochemical array detection

Por Shao, Xi, Lv, Lishuang, Parks, Tiffany, Wu, Hou, Ho, Chi-Tang, Sang, Shengmin
Publicado em 2010

6-Gingerdiols as the Major Metabolites of 6-Gingerol in Cancer Cells and in Mice and Their Cytotoxic Effects on Human Cancer Cells

Por Lv, Lishuang, Chen, Huadong, Soroka, Dominique, Chen, Xiaoxin, Leung, TinChung, Sang, Shengmin
Publicado em 2012

Ginger Stimulates Hematopoiesis via Bmp Pathway in Zebrafish

Por Ferri-Lagneau, Karine F., Moshal, Karni S., Grimes, Matthew, Zahora, Braden, Lv, Lishuang, Sang, Shengmin, Leung, TinChung
Publicado em 2012

Metabolism of [6]-Shogaol in Mice and in Cancer Cells

Por Chen, Huadong, Lv, Lishuang, Soroka, Dominique, Warin, Renaud F., Parks, Tiffany A., Hu, Yuhui, Zhu, Yingdong, Chen, Xiaoxin, Sang, Shengmin
Publicado em 2012