Study on that five tastes enters into five viscera;

objective: Study the reports on the hepatotoxicity(HTX) of herbs in certain literature and the relation between the HTX and four characters(FC), five tastes(FT), channel distributions(CD) and active components(AC) of herbs.

Determination of Deoxyschizandrin and Schisandrin B in Schisandra chinensis (Tuecz.) Baill. by HPLC;

Study on extractive process of fruits from Schisandra chinensis by supercritical carbon dioxide;

A New Monoterpenoid Glyciside from Schisandra chinensis;

Studies on the Processing Techniques and Wine Quality Made from Schisandra Chinensis;

Studies on the Techniques and Wine Quality of Schisandra Chinensis;

Study on Optimized Extraction of Fructus Schisandrae Chinensis;

Studies on extraction process of Fructus Schisandrae Chinensis and Fructus Ligustri Lucidi in Gandening tablet;

Determination of Loganin,Gallic Acid and Schisandrin Contents before and after the Combination of Fructus Corni with Fructus Schisandrae Chinensis;

Study on optimized formulation of Schisandra health drink;

Study on the Extraction Technology of Polysaccharide from Schisandra;