Correlation between changes of arterial stiffness parameters and neurological functional improvement in patients with acute cerebral infarction by Song Denghua, Deng Zengshan, Yang Xiaojuan

“…In the neurological functional improvement group， the PWV measured on the 7th d was significantly lower than that measured on the 1st d （P < 0.05）. …”
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A method for isolation, culture and identification of gingival mesenchymal stem cells from mice by Chen Liling, Xu Zhenjian, Xu Anping

“…Results CCK8 assay showed that mouse GMSCs actively proliferated at 3 to 4 d after culture （all P < 0.05 between any two consecutive days from 2nd to 5th d）, and began to become steady on day 5 （all P > 0.05 between any two consecutive days from 5th to 8th d）. …”
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Modified Method for Inducing Acute Intestinal Fibrosis in Rats Using 2,4,6-Trinitrobenzene Sulfonic Acid by WANG Yiru, JIANG Xiaoying, DONG Ruoxi, PAN Yibin, HAN Xianghui, CAO Yongqing

“…The symptoms, signs, and body mass changes of the animals were observed within one week after modeling, and scored using the disease activity index (DAI). At 7th d and 14th d after model establishment, half of the rats in each group were randomly selected for sampling to observe the degree of gross damage to the colon tissue and scored using the colon macroscopic damage index (CMDI). …”
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Effect of perioperative thromboprophylaxis on postoperative venous thromboembolism of the lower limbs in patients with lung cancer by Xie Zehua, Huang Wenhai, Yi Yongsheng, Liang Guifang, Lin Zhichao

“…The blood coagulation, thrombelastogram and the incidence of VTE of bilateral lower limbs before and after surgery were statistically compared between two groups. Results On the 7th d after operation, the incidence of VTE of bilateral lower limbs was 13.0% （7/54） in the experimental group, significantly lower than 29.6% （16/54） in the control group. …”
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Effect of Antimicrobial Peptide from Marine Microorganism on the Storage Quality of Freshly Squeezed Cucumber Juice by Luqi YAN, Minghui TAN, Kuntai LI

“…The radar plot revealed that the flavor components of cucumber juice in each antimicrobial peptide treatment group increased at the later stage of storage (5th d), while the flavor components of cucumber juice in the control and potassium sorbate treatment groups remained unchanged basically during the storage period. …”
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