Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices by YAO Fen, LIU Hongxia, FAN Xiuzhi, SHI Defang, YIN Chaomin, GAO Hong, ZHANG Yu, YAO Wang

Subjects: “…shiitake; processing methods; total phenols; total flavonoids; crude polysaccharides; eritadenine; in vitro activity…”
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Protozoocidal activity of Stemona collinsiae against Giardia duodenalis by Khuanchai Koompapong, Supaluk Popruk, Onrapak Reamtong, Tipparat Thiangtrongjit, Sumate Ampawong, Aurapa Sakulpanich, Ruenruetai Udonsom, Kanthinich Thima, Preeyaporn M. Sreepian, Kittiyod Poovorawan, Hirotake Mori, Christen Rune Stensvold, Aongart Mahittikorn

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