1.Cytotoxic cycloartane triterpene saponins from Actaea asiatica

Gao, JC, Huang, F, Z     More...

Gao, JC, Huang, F, Zhang, JC, Zhu, GY, Yang, MS, Xiao, PG     Less

JOURNAL OF NATURAL PRODUCTS[0163-3864], Published 2006, Volume 69, Issue 10, Pages 1500-1502

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WOS核心合集引用: 34  2023影響因子:  3.4  发表年影響因子:  2.418 

2.Immunosuppressive Decalin Derivatives from Red Yeast Rice

Zhu, L, Lu, JG, Li,     More...

Zhu, L, Lu, JG, Li, T, Zhu, GY, Han, QB, Hsiao, WL, Liu, L, Jiang, ZH     Less

JOURNAL OF NATURAL PRODUCTS[0163-3864], Published 2012, Volume 75, Issue 4, Pages 567-571

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WOS核心合集引用: 18  2023影響因子:  3.4  发表年影響因子:  3.285 

3.C-17 Lactam-Bearing Limonoids from the Twigs and Leaves of Amoora tsangii

Zhu, GY, Chen, GY, L     More...

Zhu, GY, Chen, GY, Liu, L, Bai, LP, Jiang, ZH     Less

JOURNAL OF NATURAL PRODUCTS[0163-3864], Published 2014, Volume 77, Issue 4, Pages 983-989

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WOS核心合集引用: 26  2023影響因子:  3.4  发表年影響因子:  3.798 

4.Phenolic Constituents Isolated from the Twigs of Cinnamomum cassia and Their Potential Neuroprotective Effects

Liu, X, Fu, J, Yao,     More...

Liu, X, Fu, J, Yao, XJ, Yang, J, Liu, L, Xie, TG, Jiang, PC, Jiang, ZH, Zhu, GY     Less

JOURNAL OF NATURAL PRODUCTS[0163-3864], Published 2018, Volume 81, Issue 6, Pages 1333-1342

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WOS核心合集引用: 44  2023影響因子:  3.4  发表年影響因子:  4.257 

5.Di- and Triterpenoids from the Rhizomes of Isodon amethystoides and Their Anti-inflammatory Activities

Ren, WJ, Io, CC, Jia     More...

Ren, WJ, Io, CC, Jiang, R, Ng, KF, Liu, JZ, Bai, LP, Zhang, W, Jiang, ZH, Liu, YH, Zhu, GY     Less

JOURNAL OF NATURAL PRODUCTS[0163-3864], Published 2023, Volume 86, Issue 5, Pages 1230-1239

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WOS核心合集引用: 6  2023影響因子:  3.4  发表年影響因子:  3.4 

6.NMR-Guided Isolation of Anti-inflammatory Carabranolides from the Fruits of Carpesium abrotanoides L.

Fu, L, Wang, CC, Tia     More...

Fu, L, Wang, CC, Tian, WY, Liu, ZY, Bao, MY, Liu, JZ, Zhang, W, Bai, LP, Jiang, ZH, Zhu, GY     Less

JOURNAL OF NATURAL PRODUCTS[0163-3864], Published 2024, Volume 87, Issue 7, Pages 1786-1797

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WOS核心合集引用: 0  2023影響因子:  3.4