1. Two-dimensional correlation spectroscopy indicates the infrared spectral markers of the optimum scorching degree of rhubarb (Rhei Radix et Rhizoma) to enhance the anti-inflammatory activity
   Le Yang et al, 2022, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy CrossRef
2. Mid-infrared spectroscopic identification of the right-baked rhubarb for ulcerative colitis therapy
   Jing Sun et al, 2024, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy CrossRef
3. Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography
   Li Yang et al, 2022, Food Chemistry CrossRef
4. Cascading chemical transitions of rhubarb (Rhei Radix et Rhizoma) during the scorching process revealed by heated ATR-FTIR spectroscopy and two-dimensional correlation analysis
   Li Yang et al, 2020, Journal of Molecular Structure CrossRef