Results 191 to 200 of about 163,140 (347)

Workforce Representation and Service in Shortage Areas: Outcomes of a HBCU College of Dentistry, Class 2004–2023

Journal of Dental Education, EarlyView.
ABSTRACT Purpose This study examines Howard University College of Dentistry's (HUCD) contributions to dental education, focusing on its role in strengthening workforce representation, expanding access to care in dental health professional shortage areas (DHPSAs) and medically underserved areas (MUAs), and addressing persistent oral health disparities ...
Marzia Mustamand, Minxuan Lan, Esther Childers, Cheryl Fryer, Kingsley Kanjin, Emma Ta‐Zhou, Najah Abduh, Whittley Deleveaux, Raheem Pierre, Gail Cherry‐Peppers, Reginald Salter, Deborah Nixon‐Willis, Tanya Greenfield, Dexter Woods, Andrea Jackson, Xinbin Gu   +15 more
wiley   +1 more source

Processing methods of lepiu (Archidendron parviflorum) on nutrition, glycemic index, glycemic load, cholesterol and glucose mice (Mus musculus)

, 2018
Bernatal Saragih, Marwati Marwati, Maulida Rahmawati, Suhardi Suhardi, Netty Maria Naıbaho   +4 more
openalex   +1 more source

The Glycemic Index

, 2004
The glycemic index is a ranking of carbohydrate containing foods. Foods are ranked according to their immediate effect on blood sugar levels. The higher a f ood raises blood sugar, the higher its glycemic index. Scientists published the first index in 1981 when they were researching diet therapy for diabetes. This first list contained 51 foods, and the
openaire   +1 more source

Prognostic utility of oral neutrophil counts in high‐risk periodontitis: A retrospective study

Journal of Periodontology, EarlyView.
Abstract Background Oral polymorphonuclear neutrophil (oPMN) levels are potential biomarkers for differentiating between stages and grades of periodontitis. We compared the diagnostic utility of oPMN levels with bleeding on probing percentage (BOP%) and microbial load in high‐risk patients with periodontitis.
Braedan R. J. Prete, Abdelahhad Barbour, Chunxiang Sun, Howard C. Tenenbaum, Michael B. Goldberg, Michael Glogauer   +5 more
wiley   +1 more source

Physiologically Relevant Simulation of Carbohydrate Digestion: From Glycemic Index Estimation to Intestinal Cellular Responses. [PDF]

Foods
Meng J, Sun Y, Wu P, Dong Z, Qin Y, Wang L, Xiao J, Hou C, Ying X, Gao J, Huan M, Chen R, Wang Y, Wang Y, Wang J, Chen X, An T.   +16 more
europepmc   +1 more source

Cost‐effectiveness and long‐term outcomes of periodontal regeneration versus dental implants: A retrospective study

Journal of Periodontology, EarlyView.
Abstract Background Direct comparative data on periodontal regeneration (PR) versus extraction and implant placement remain limited. Tooth‐specific periodontal conditions such as furcation involvement and overall tooth prognosis may dictate success or failure of such treatment.
Yousef T. Amrou, Abdusalam E. Alrmali, Hamzeh Almashni, Pablo Galindo‐Fernandez, Hom‐Lay Wang, Muhammad H. A. Saleh   +5 more
wiley   +1 more source

An Innovative Bulgur Production Method Using Pullulanase Enzyme and Autoclaving-Cooling Cycles to Produce Bulgur with Low Glycemic Index. [PDF]

Foods
Ozbek M, Sanal T, Ozkan K, Sagdic O, Palombieri S, Sestili F, Koksel H.   +6 more
europepmc   +1 more source

Glycemic Response and Glycemic Index of Common Sweeteners and Honey Incorporated Products

, 2012
Seema Rana
openalex   +1 more source

Validation of a food frequency questionnaire in the assessment of dietary glycemic index, glycemic load, and protein intake in pregnant women with obesity

, 2023
Christina Sonne Mogensen, Annette Vedelspang, Nina Rica Wium Geiker   +2 more
openalex   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source