1.
Research on the Processing and Quality Changes of Semen Sojae Praeparatum Processed by Different Accessories;
不同辅料对淡豆豉炮制过程及质量影响的研究
2.
Study of Molecular Mechanisms of Semen Sojae Preparatum Isoflavone on Anti-therosclerosis
淡豆豉异黄酮抗动脉粥样硬化分子机制研究
3.
HPLC Fingerprint Analysis of Flavonoids in Semen Sojae Praeparatum in Hebei Province
河北产淡豆豉黄酮类成分HPLC指纹图谱研究
4.
The generative stability of SSP can be assured and the product quality can be advanced by pure breed fermentation.
结论：利用纯种发酵可以保证淡豆豉生产的稳定性和提高产品质量。
5.
Preparative Isolation and Purification of Flavones from Glycyrrhiza Uralensis and Semen Sojae Praeparatum by High-Speed Counter-Current Chromatography;
高速逆流色谱分离甘草和淡豆豉中主要黄酮成分的研究
6.
Effects and Mechanisms of Semen Sojae Preparatum Extracts on Rat s Injury at the Early Stage of Atherosclerosis;
淡豆豉对早期动脉粥样硬化损伤的保护作用及机制研究
7.
Studies on the Separation, Analysis and Preclinical Pharmacokinetics of the Isoflavones from Semen Sojae Praeparatum;
淡豆豉异黄酮提取物的分离、分析及其体内代谢研究
8.
Studies on the Methods of Quality Evaluation and the Mechanism of "Jiebiaochufan" for Chinese Traditional Drug Dandouchi;
中药淡豆豉的质量评价方法及其“解表除烦”作用机制研究
9.
Protection of Semen Sojae Praeparatum Extract on Ovariectomized Rats;
淡豆豉提取物对去卵巢致骨质疏松大鼠的保护作用
10.
Analysis on Content and Structure of Active Components in Seme Sojae Preparatum and Research on Hypoglycemic Activity Mechanism;
中药淡豆豉有效成分含量与结构分析以及降血糖机理研究
11.
Effect of Semen Sojae Preparatum isoflavone on JAK2/STAT3 signal transduction pathway in proliferated vascular smooth muscle cell
淡豆豉异黄酮对增殖血管平滑肌细胞JAK2/STAT3信号转导通路的影响
12.
Contents of genistein and daidzein in SSP by pure breed fermentation were all higher than by natural fermentation.
结果：纯种发酵淡豆豉中染料木素和大豆黄素的含量均高于自然发酵。
13.
Studies on Extraction and Detection of Isoflavones in Fermented and Black Beans
豆豉及黑豆中异黄酮提取与检测研究
14.
Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)
传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究
15.
Research on Microorganism Quickly-fermented Technology of Mucor-type Douchi;
毛霉型豆豉生物速成发酵技术的研究
16.
Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;
豆豉溶栓酶基因在乳酸杆菌中的表达
17.
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
18.
Identification of Salmonella in lobster sauce with real time PCR
绝对定量PCR快速检测豆豉沙门菌