Results 161 to 170 of about 1,211,956 (392)
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 +3 more
wiley +1 more source
Recreational nitrous oxide-induced injury to the soft palate. [PDF]
Rowson AC, Yii MX, Tan HB, Prasad J.
europepmc +1 more source
The purpose of this study was to validate and provide an open‐source segmentation algorithm of paranasal sinus CT scans for the otolaryngology research community. This can be used for further AI‐based analysis and radiomic analysis in future research. ABSTRACT Objective Artificial Intelligence (AI) research needs to be clinician led; however, expertise
Rhea Darbari Kaul +12 more
wiley +1 more source
Objective The aim of the present study was to assess the need for secondary palatal corrective surgery in a concept of palate repair that uses a protocol of anterior to posterior closure of primary palate, hard palate and soft palate. Methods A data base
Philipp Kauffmann +6 more
doaj +1 more source
A Unique Case of Edema of the Superior Surface of the Soft Palate [PDF]
TIMOTHY J. REARDON
openalex +1 more source
An original experimental procedure is presented to measure the mechanical interaction between tongue and teeth and palate during speech production. It consists in using edentulous people as subjects and to insert pressure sensors in the structure of a ...
Dittmar, André +5 more
core +1 more source
Pleomorphic adenoma rehabilitative treatment in growing up patient: a 20-years follow-up [PDF]
OBJECTIVE: Although tumors of minor salivary glands are rare, the pleomorphic adenoma is the most common pathology among the benign neoplasm and can be found with high prevalence in the junction between hard palate and soft palate.
BRAUNER, EDOARDO +6 more
core

