Results 261 to 270 of about 218,569 (305)
Some of the next articles are maybe not open access.
Oral Surgery, Oral Medicine, Oral Pathology, 1951
Abstract The viscosity of the saliva was investigated using a Hess viscometer. The viscosity of mixed saliva regularly sank rapidly after secretion. Pure mandibular saliva often showed greater stability. No certain influence on the viscosity was found with α-amylase or suspensions of salivary bacteria.
Y, ERICSSON, L, STJERNSTROM
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Abstract The viscosity of the saliva was investigated using a Hess viscometer. The viscosity of mixed saliva regularly sank rapidly after secretion. Pure mandibular saliva often showed greater stability. No certain influence on the viscosity was found with α-amylase or suspensions of salivary bacteria.
Y, ERICSSON, L, STJERNSTROM
openaire +2 more sources
CRC Critical Reviews in Clinical Laboratory Sciences, 1986
Since the collection of saliva is noninvasive, nonstressful and usually very convenient there have been many recent studies examining the clinical relevance of measuring various hormones in saliva. It now appears that the measurement of most unconjugated steroids in saliva will provide clinically useful data whereas the measurement of conjugated ...
Ross F. Vining +2 more
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Since the collection of saliva is noninvasive, nonstressful and usually very convenient there have been many recent studies examining the clinical relevance of measuring various hormones in saliva. It now appears that the measurement of most unconjugated steroids in saliva will provide clinically useful data whereas the measurement of conjugated ...
Ross F. Vining +2 more
openaire +2 more sources
Journal of Oral Rehabilitation, 2000
Many plant foods contain tannins, compounds that bind proteins, such as mammalian enzymes. Although described as tasteless, tannins can be detected orally by their astringency. However, the actual mechanism of oral detection and the effect of tannins on mastication and swallowing have been little investigated.
J F, Prinz, P W, Lucas
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Many plant foods contain tannins, compounds that bind proteins, such as mammalian enzymes. Although described as tasteless, tannins can be detected orally by their astringency. However, the actual mechanism of oral detection and the effect of tannins on mastication and swallowing have been little investigated.
J F, Prinz, P W, Lucas
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The Journal of the American Dental Association, 2008
John B. Heppner +104 more
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John B. Heppner +104 more
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Schweizerische medizinische Wochenschrift, 2003
Robert Bradley, Lloyd Beidler
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Robert Bradley, Lloyd Beidler
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SARS-CoV-2 infection of the oral cavity and saliva
Nature Medicine, 2021Blake M Warner, Takafumi Kato, Yu Mikami
exaly
The emerging roles of circRNAs in cancer and oncology
Nature Reviews Clinical Oncology, 2021Lasse Sommer Kristensen
exaly
Enteric viruses replicate in salivary glands and infect through saliva
Nature, 2022, Hiroyuki Nakamura, Tsutomu Tanaka
exaly

