Chen Fang

Optimization of fungi co-fermentation for improving anthraquinone contents and antioxidant activity using artificial neural networks.

Jintian Tang, Haiyu Xu, Jiao Yang, 2020, Food chemistry.

Total flavones of fermentation broth by co-culture of Coprinus comatus and Morchella esculenta induces an anti-inflammatory effect on LPS-stimulated RAW264.7 macrophages cells via the MAPK signaling pathway.

Jintian Tang, Yun Huang, Fa Xu, 2018, Microbial pathogenesis.

Comprehensive separation of major compositions from Sophora japonica var. violacea by counter-current chromatography using a liquid-liquid extraction strategy

Jiao Yang, Dongyu Gu, Fa Xu, 2018, Industrial Crops and Products.

Purification of R-phycoerythrin from Gracilaria lemaneiformis by centrifugal precipitation chromatography.

Ying Ma, Dongyu Gu, Chen Fang, 2018, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Improved separation with the intermittently pressed tubing of multilayer coil in type-I counter-current chromatography.

Jiao Yang, Dongyu Gu, Chen Fang, 2018, Journal of chromatography. A.

A multilayer coil in type-I counter-current chromatography.

Ying Ma, Jiao Yang, Dongyu Gu, 2018, Journal of chromatography. A.

Evaluation on the performance of flatten and flat-twisted tube multilayer coil in type-I counter-current chromatographic system

Jiao Yang, Dongyu Gu, Fa Xu, 2018 .

Chemical composition and α-amylase inhibitory activity of the essential oil from Sabina chinensis cv. Kaizuca leaves

Jiao Yang, Dongyu Gu, Chen Fang, 2018, Natural product research.