1.
Influences of Fufang Lisangyin on hemodynamics and neuroendocrine effects in heart failure rats
复方苈桑饮对心衰大鼠血流动力学及神经内分泌的影响
2.
Prescription analysis of gray relative degree on Tingli Dazao Sangbaipi decoction
葶苈大枣桑白皮汤组方的灰关联分析
3.
Effeets of Tinglishengmaiyin on the expressions of MMP-9 and TIMP-1 in the myocardiac tissue of rats with over loaded pressure
葶苈生脉饮对压力负荷大鼠心肌组织MMP-9及TIMP-1表达的影响
4.
Simultaneous Determination of Quercetin,Kaempferol and Isorhamnetin in Descurainia Sophia (L.) Webb ex Prantl Processed by HPLC
HPLC法同时测定南葶苈子饮片中槲皮素、山奈酚及异鼠李素的含量
5.
Drink the method] A bag each time,3 times a day, pour3 minutes with the boiling water, then drink again and again.
[饮用方法]每次一袋，每日3次，用沸水冲泡3分钟后饮用，可反复冲饮。
6.
Studys of Depressurization Pharmacological Actions on Complex Prescription SongJiSheng、GouTeng Broth (Granule);
复方桑寄生、钩藤汤（颗粒）降压药理作用研究
7.
The Effects and Mechanism of Li Tao Kang Xian Fang on Transformation of Alveolar Type Ⅱ Cells
苈桃抗纤方对肺泡Ⅱ型上皮细胞转化的影响及作用机制
8.
Chronic Heart Failure Rat Myocardial MMP-9, TIMP-1 Expressed and the Effects of Tinglishengmaifang
慢性心衰大鼠心肌MMP-9、TIMP-1的表达及葶苈生脉方对其影响的研究
9.
Effect of Tilishengmai Decoction on AngⅡ、AngⅡ Receptor and Its Signal Conducts in the Rats Model of CHF
葶苈生脉方对心衰大鼠AngⅡ及其受体信号传导的影响
10.
Effects of Tinglishengmaifang on Ventricular Remodeling of Rats with a Pressure Overload-induced Heart Failure
葶苈生脉方对压力超负荷致心衰大鼠心室重塑的影响
11.
Research on the Formula of the Complex Fruit Juice of Passiflora Edulis and Other Fruits;
西番莲柑桔复合果汁饮料配方及稳定性研究
12.
Effect of Compound Herbal Medicine on Insulin Resistance Induced by High-Fat Feeding in Rats;
复方中药对高脂饮食大鼠胰岛素抵抗的影响
13.
A New Evaluation Method for Formula of Compound Functional Beverage Made from Radix notoginseng
新法评判三七复合保健饮料的生产配方
14.
Comprehensive Evaluation of Formula of Compound Functional Drink Made from Eucommia ulmoides Oliv.Leaves Based on Fuzzy Math
模糊数学评判杜仲叶复合保健饮料的生产配方
15.
Effect of Tingli Shengmai decoction on the contents of ET-1 and CGRP in plasma of rats with congestive heart failure
葶苈生脉方对充血性心力衰竭大鼠血浆内皮素-1、降钙素基因相关肽的影响
16.
Study on the Processing of Improving the Stability of Mulberry Pigment of Mulberry Juice;
提高桑椹果汁饮料颜色稳定性的工艺研究
17.
HPLC Analysis of Sangtangyin Oral Solution under Different Process Conditions
不同工艺条件下的桑唐饮口服液HPLC图谱比较
18.
The Pharmacodynamics Research of the Compound Qing Gan Pai Du Yin Anti-HBV and Anti-Experimental Liver Injury;
中药复方清肝排毒饮抗乙肝病毒和实验性肝损伤的药效学研究