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Publikováno v:
Journal of dental education [J Dent Educ] 1995 May; Vol. 59 (5), pp. 546-607.
Publikováno v:
The New York state dental journal. 45(7)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b436fa16fcb8ee3861049d32edca1adc
https://pubmed.ncbi.nlm.nih.gov/392360
https://pubmed.ncbi.nlm.nih.gov/392360
Autor:
Basil G. Bibby
Publikováno v:
Journal of the American Dental Association (1939). 34(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4fdbcd462a2b726dbad2c4d21f947ba
https://pubmed.ncbi.nlm.nih.gov/20277294
https://pubmed.ncbi.nlm.nih.gov/20277294
Autor:
Basil G. Bibby
Publikováno v:
The Journal of the American Dental Association. 90:121-132
The frequency of between-meal eating and the consumption of flour-sugar mixtures in snacks may be as important as sucrose content in determining the cariogenicity of foods. A survey of the relationship between caries prevalence and the consumption of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54e22ce3e1f10246b419ab71f91b101a
https://doi.org/10.14219/jada.archive.1975.0012
https://doi.org/10.14219/jada.archive.1975.0012
Autor:
J. Fu, Basil G. Bibby
Publikováno v:
Journal of Dental Research. 64:1130-1133
A new in vitro pH method was used to compare the ability of natural dental plaque to convert nine sweeteners to acid. Tests made in 0.1, 1.0, and 10.0% concentration, or sucrose sweetener equivalents, showed that isomaltulose gave the lowest pH, foll
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1e059a75c115937b39c7db21affc8c8
https://doi.org/10.1177/00220345850640090601
https://doi.org/10.1177/00220345850640090601
Publikováno v:
The Journal of the American Dental Association. 112:333-337
Carbohydrate clearance, plaque pH, and saliva pH resulting from eating foods containing high levels of sugar or starch are measured in identical experiments on the same test subjects. Carbohydrate clearance, plaque pH, and saliva pH resulting from ea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a1c8f169389640c1801ca8f6f1847c7
https://doi.org/10.1016/s0002-8177(86)23012-3
https://doi.org/10.1016/s0002-8177(86)23012-3
Publikováno v:
Journal of Dental Research. 62:885-888
To indicate the cariogenic potential of some standard foods and confections, their ability to demineralize powdered enamel or enamel sections was tested by incubation with mouth organisms in saliva or plaque. With a few exceptions, the amounts of dem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80ca3579d0313a0a2818f7b4d60ebf1d
https://doi.org/10.1177/00220345830620080701
https://doi.org/10.1177/00220345830620080701
Autor:
Basil G. Bibby
Publikováno v:
Annals of the New York Academy of Sciences. 153:197-205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a60b6a9ef3afd518ab65e27558fa4cd
https://doi.org/10.1111/j.1749-6632.1968.tb11735.x
https://doi.org/10.1111/j.1749-6632.1968.tb11735.x
Publikováno v:
Journal of Periodontology. 42:88-91
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a18cfeed88b46233424c6be8efc00fe
https://doi.org/10.1902/jop.1971.42.2.88
https://doi.org/10.1902/jop.1971.42.2.88