Results 291 to 300 of about 190,491 (388)
Assessing the Impact of Vegan Toothpastes on Enamel Color Change and Surface Properties
ABSTRACT Objective To evaluate color (ΔE00) and whiteness index (ΔWID) changes, surface hardness loss (SHL), roughness (Ra), mineral content, and morphology of enamel brushed with vegan toothpastes. Methods Enamel blocks (n = 10/group) were stained with black tea (T0) underwent 15.000 (T1) and 30.000 (T2) toothbrushing cycles with: (n = 10): (AS ...
Reginna Vyctoria da Trindade Souza de Melo Carneiro+3 more
wiley +1 more source
Update of the Xylella spp. host plant database - Systematic literature search up to 30 June 2024. [PDF]
European Food Safety Authority (EFSA)+9 more
europepmc +1 more source
Fungal guild interactions slow decomposition of boreal forest pine litter and humus
Summary Ericaceous understory shrubs and ericoid mycorrhizal fungal communities are ubiquitous in boreal forests, and their interactions with ectomycorrhizal and saprotrophic fungi may determine organic matter dynamics in forest soils. We followed decomposition of pine needle litter and mor‐layer humus over 3 yr in a factorial shrub removal‐ and pine ...
Louis A. Mielke+5 more
wiley +1 more source
Metabolomic and chemometric profiling of crimson grapes during drying and its impact on antidiabetic activity. [PDF]
Abo-Atya DM+6 more
europepmc +1 more source
Light and scanning electron microscopy revealed the distinct infection mechanisms of Botrytis cinerea, Cladosporium cladosporioides and Neopestalotiospis macadamiae at different flower stages in macadamia. ABSTRACT Botrytis cinerea, Cladosporium cladosporioides and Neopestalotiopsis macadamiae are the foremost causative agents of the flower blight ...
Ganeshamoorthy Hariharan+4 more
wiley +1 more source
Unleash the dogs of death: metacaspase 5, microtubules, and hypersensitive response. [PDF]
Zhu X+4 more
europepmc +1 more source
Wine pH could affect the interaction between yeast mannoproteins and flavanolic compounds
Abstract Background Global climate change is noticeably influencing the phenolic maturity of grapes. As a consequence, certain sensory properties of wine, such as astringency, are being altered. Additionally, the warmer conditions are gradually increasing the pH of wine to values close to 4.
Diana M Bosch‐Crespo+3 more
wiley +1 more source