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Phenolic contents and antioxidant capacities from different solvent extracts (petroleum ether, ethyl acetate, methanol, butanol and water) of Aster scaber leaf were investigated. Antioxidant activity was evaluated by three different methods, namely DPPH radical scavenging activity, reducing power assay and phosphomolybdenum activity. A total of twenty-three(More)
Comb-shaped polymeric vectors (SS-PGEADMs) consisting of ethanolamine/cystamine-functionalized poly(glycidyl methacrylate) (SS-PGEA-NH2) backbones and bioreducible poly((2-dimethyl amino)ethyl methacrylate) (PDMEAMA) side chains were prepared by a combination of the ring-opening reaction and atom transfer radical polymerization (ATRP). The SS-PGEA-NH2(More)
The development of safe and effective β-cyclodextrin (β-CD)-cored cationic star gene carriers has attracted considerable attention. In this work, a series of star-shaped hemocompatible CD-PGPP, CD-PGAEPP, and CD-PGAPP vectors composed of β-CD cores and piperazine (PP)-, N-(aminoethyl)piperazine (AEPP)-, or N-(3-aminopropyl)-2-pyrrolidinone(More)
This study investigated the changes in the contents and profiles of 35 phenolics (including 12 isoflavones), four tocopherols, two soyasapogenols and 20 amino acids when soybean and rice were cooked together (soybean-rice mixture) using either an electric rice cooker (ERC) or an electric pressure rice cooker (EPRC). The contents of the 35 selected phenolics(More)
The isoflavone diversity (44 varieties) of the soybean, Glycine max (L.) Merrill, from China, Japan, and Korea was examined by high-performance liquid chromatography. The profiles of 12 isoflavones identified from the grains were subjected to data-mining processes, including partial least-squares discriminant analysis (PLS-DA), Pearson's correlation(More)
This study examined the effects of heat and pressure on the isoflavone content and profiles of soybeans and rice cooked together using an electric rice cooker (ERC) and an electric pressure rice cooker (EPRC). The total isoflavone content of the soybean-rice mixture after ERC and EPRC cooking relative to that before cooking was ∼90% in soybeans and 14-15%(More)
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