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Correction: Evaluation of rooting characteristics of Ephedra cuttings by anatomy and promising strain selection based on rooting characteristics and alkaloid content

Journal of natural medicines, 2024-06, Vol.78 (3), p.804-804

2024

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The relationship between the color value and pungent compound contents of ginger subjected to heating, soaking in hot water, or steaming

Journal of Traditional Medicines, 2012-07, Vol.29 (3), p.115-167

2012

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What I learned through overseas field research - Crude drug resources in China

Journal of Traditional Medicines, 2011, Vol.28(1), pp.36-38

Mikage, Masayuki

2011

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ITS analysis of Clematis plants from East Asia and the botanical origin of Clematidis Radix sold in modern markets

Journal of Traditional Medicines, 2013-07, Vol.30 (3), p.91-160

2013

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Chemical study of ancient-type kankyo: the ginger fermented after soaked in water

Journal of Traditional Medicines, 2013-11, Vol.30 (4), p.158-213

2013

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Chemical study of ancient-type kankyo: the ginger fermented after soaked in water

Journal of Traditional Medicines, 2013, Vol.30(4), pp.158-163

2013

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The relationship between the color value and pungent compound contents of ginger subjected to heating, soaking in hot water, or steaming

Journal of Traditional Medicines, 2012, Vol.29(3), pp.115-123

2012

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Quality evaluation of processed ginger products (shokyo and kankyo) according to their color values and pungent compound contents

Journal of Traditional Medicines, 2013, Vol.30(2), pp.62-71

2013

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Effects of Atractylodis Lanceae Rhizoma on inflammatory mediator production from the RAW264 macrophage cell line

Journal of Traditional Medicines, 2013-07, Vol.30 (3), p.124-161

2013

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Studies for developing Japanese Taila, an Ayurvedic medicated oil

Journal of Traditional Medicines, 2012, Vol.29(1), pp.18-24

2012

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Chemical changes in rhubarb heated after processed with liquor

Journal of Traditional Medicines, 2010, Vol.27(4), pp.143-147

2010

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DNA Sequencing Analysis of ITS and 28S rRNA of Poria cocos

Biological & Pharmaceutical Bulletin, 2007, Vol.30 (8), p.1472-1476

2007

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Quality evaluation of Chotoko -Local and specific variations in the alkaloid contents of Uncaria plants

Journal of Traditional Medicines, 2012, Vol.29 (2), p.63-127

2012

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Chemical differences between steamed rhubarbs with or without pre-processing with liquor

Journal of Traditional Medicines, 2010, Vol.27(3), pp.109-114

2010

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ITS analysis of Clematis plants from East Asia and the botanical origin of Clematidis Radix sold in modern markets

Journal of Traditional Medicines, 2013, Vol.30(3), pp.91-101

2013

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Molecular Genetic Characteristics of Nepalese Ephedra Plants (Ephedraceae)

The Journal of Japanese Botany, 2011/10/20, Vol.86(5), pp.303-313

2011

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The Original Formulation for Toso-shu (Tusujiu), Created by the 3rd Century Chinese Physician, Hua Tuo

Yakushigaku zasshi, 2015, Vol.50 (1), p.78

2015

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Pharmacognostical study of the folk medicine "Da-Rae-Jul-Ki"

Journal of Traditional Medicines, 2010, Vol.27(5+6), pp.204-209

2010

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Differences in volatile compounds between tincture and Ayurvedic herbal liquor "Asava" made from ginger or jujube

Journal of Traditional Medicines, 2007, Vol.24(6), pp.193-199

2007

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Use of a taste-sensing system to discriminate Kasseki (Aluminum Silicate Hydrate with Silicon Dioxide) in The Japanese Pharmacopoeia from Huashi (Talc) in Pharmacopoeia of The People's Republic of China

Journal of Traditional Medicines, 2013, Vol.30(1), pp.34-40

2013

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Studies on rhubarb processed with liquor -The reason why rhubarb is processed with huangjiu: the liquor contains a small amount of alcohol

Journal of Traditional Medicines, 2009, Vol.26(4), pp.160-168

2009

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Quality evaluation of Chotoko - Local and specific variations in the alkaloid contents of Uncaria plants

Journal of Traditional Medicines, 2012/04/28, Vol.29(2), pp.63-73

2012

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Chemical differences between steamed rhubarbs with or without pre-processing with liquor

Journal of Traditional Medicines, 2010, Vol.27 (3), p.109-115

御影雅幸

2010

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Chemical changes in rhubarb heated after processed with liquor

Journal of Traditional Medicines, 2010, Vol.27 (4), p.143-195

御影雅幸

2010

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Studies of Ephedra plants in Asia. Part 5 1). The herbivory damage to Ephedra plants by livestock

Journal of Traditional Medicines, 2008, Vol.25(4), pp.108-111

2008

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Correction: Evaluation of rooting characteristics of Ephedra cuttings by anatomy and promising strain selection based on rooting characteristics and alkaloid content

The relationship between the color value and pungent compound contents of ginger subjected to heating, soaking in hot water, or steaming

What I learned through overseas field research - Crude drug resources in China

ITS analysis of Clematis plants from East Asia and the botanical origin of Clematidis Radix sold in modern markets

Chemical study of ancient-type kankyo: the ginger fermented after soaked in water

Chemical study of ancient-type kankyo: the ginger fermented after soaked in water

The relationship between the color value and pungent compound contents of ginger subjected to heating, soaking in hot water, or steaming

Quality evaluation of processed ginger products (shokyo and kankyo) according to their color values and pungent compound contents

Effects of Atractylodis Lanceae Rhizoma on inflammatory mediator production from the RAW264 macrophage cell line

Studies for developing Japanese Taila, an Ayurvedic medicated oil

Chemical changes in rhubarb heated after processed with liquor

DNA Sequencing Analysis of ITS and 28S rRNA of Poria cocos

Quality evaluation of Chotoko -Local and specific variations in the alkaloid contents of Uncaria plants

Chemical differences between steamed rhubarbs with or without pre-processing with liquor

ITS analysis of Clematis plants from East Asia and the botanical origin of Clematidis Radix sold in modern markets

Molecular Genetic Characteristics of Nepalese Ephedra Plants (Ephedraceae)

The Original Formulation for Toso-shu (Tusujiu), Created by the 3rd Century Chinese Physician, Hua Tuo

Pharmacognostical study of the folk medicine "Da-Rae-Jul-Ki"

Differences in volatile compounds between tincture and Ayurvedic herbal liquor "Asava" made from ginger or jujube

Use of a taste-sensing system to discriminate Kasseki (Aluminum Silicate Hydrate with Silicon Dioxide) in The Japanese Pharmacopoeia from Huashi (Talc) in Pharmacopoeia of The People's Republic of China

Studies on rhubarb processed with liquor -The reason why rhubarb is processed with huangjiu: the liquor contains a small amount of alcohol

Quality evaluation of Chotoko - Local and specific variations in the alkaloid contents of Uncaria plants

Chemical differences between steamed rhubarbs with or without pre-processing with liquor

Chemical changes in rhubarb heated after processed with liquor

Studies of Ephedra plants in Asia. Part 5 1). The herbivory damage to Ephedra plants by livestock

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