Jinrong Li

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Cottonseeds are rich in various essential amino acids. However, the inheritance of them at molecular level are still not defined across various genetic systems. In the present study, using a newly developed mapping model that can analyze the embryo and maternal main effects as well as QTL × environment interaction effects on quantitative quality trait loci(More)
The electrospun polymer ultrafine fiber meshes wereused to co-deliver dexamethasone (DEX) and green tea polyphenols (GTP) in order to acquire a suitable balance between effective treament of keloid and safety to the skin. This co-delivery system was prepared with a simple electrospinning technology. Keloid model was established on the back of athymic nude(More)
Human induced pluripotent stem cells (hiPSCs) have potential applications in cell replacement therapy and regenerative medicine. However, limited information is available regarding the immunologic features of iPSCs. In this study, expression of MHC and T cell co-stimulatory molecules in hiPSCs, and the effects on activation, proliferation and cytokine(More)
Logic has long set itself the task of helping humans think clearly. Certain computer programming languages, most prominently the Logo language, have been billed as helping young people become clearer thinkers. It is somewhat doubtful that such languages can succeed in this regard, but at any rate it seems sensible to explore an approach to programming that(More)
Oral temperature is a component and modifier of taste perception. Both trigeminal (V) and taste-sensitive cells, including those in the nucleus of the solitary tract (NTS), can respond to oral temperature. However, functional associations in thermal sensitivity between V and gustatory neurons are poorly understood. To study this we recorded(More)
23 The temperature of taste stimuli can modulate gustatory processing. Perceptual data indicate 24 the adapted temperature of oral epithelia also influences gustation, albeit little is known about 25 the neural basis of this effect. Here, we electrophysiologically recorded orosensory responses 26 (spikes) to 25°C (cool) and 35°C (warm) solutions of sucrose(More)