Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Dian-Yu Ji"'
Autor:
Chien-Chung Chen, Nai Chia Teng, Sung Chih Hsieh, En Sheng Ke, Jen Chang Yang, Dian Yu Ji, Shu Lien Cheng
Publikováno v:
Current Nanoscience. 10:217-221
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ad277b3dcf007f16b54a9981ea6898f
https://doi.org/10.2174/1573413709999131209123026
https://doi.org/10.2174/1573413709999131209123026
Publikováno v:
Carbohydrate Polymers. 89:1123-1130
This study demonstrated a chitosan (CS)/polyglutamate (PG) polyelectrolyte complex (PEC) hydrogel combined with spherical hydroxyapatite (HAp) particles as an injectable dermal filler for soft-tissue augmentation. The CS/PG PEC hydrogel with opposite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ae039a072f6cd71cd7f3ec9bfb95fdc
https://doi.org/10.1016/j.carbpol.2012.03.083
https://doi.org/10.1016/j.carbpol.2012.03.083
Publikováno v:
Materials Science and Engineering: C. 32:207-214
The aim of this study was to develop an antibacterial polyelectrolyte complex (PEC) scaffold for treating dental bone defects. The PEC scaffold was composed of chitosan (CS), γ-polyglutamic acid (γ-PGA), and carboxy-methyl-cellulose (CMC). The resu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dba166eafdb7cef43e5809a6ecd523af
https://doi.org/10.1016/j.msec.2011.10.020
https://doi.org/10.1016/j.msec.2011.10.020
Autor:
Hsin Tai Hu, Dian Yu Ji, Sheng Yang Lee, Nai Chia Teng, Pei Chi Huang, Jen Chang Yang, Chen Feng Ma, Liang Yu Chang, Sung Chih Hsieh
Publikováno v:
Materials, Vol 10, Iss 3, p 228 (2017)
Materials; Volume 10; Issue 3; Pages: 228
Materials
Materials; Volume 10; Issue 3; Pages: 228
Materials
Introduction: The objective of this in vitro study is to evaluate the effective and long-term occlusion of dentinal tubules using a novel calcium lactate phosphate (CLP) based desensitizing agent. Methods: Dentin disks (n = 9) were pre-etched using 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3153ee57bc499e32732307ef15a8c21c
https://doi.org/10.3390/ma10030228
https://doi.org/10.3390/ma10030228
Autor:
Yu Chen Lin, Dian Yu Ji, Chien-Chung Chen, En Sheng Ke, Nai Chia Teng, Hong Da Wu, Sung Chih Hsieh, Jen Chang Yang, Sheng Yang Lee
Publikováno v:
Journal of endodontics. 37(6)
The objective of this study was to investigate the antibacterial, biocompatibility, and mechanical properties of mineral trioxide aggregate (MTA) set using a calcium lactate gluconate (CLG) solution.ProRoot white MTA (WMTA) (Dentsply Tulsa Dental, Tu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59c70525a142d784b2043bdd0abe79c0
https://pubmed.ncbi.nlm.nih.gov/21787504
https://pubmed.ncbi.nlm.nih.gov/21787504
Autor:
Nai Chia Teng, Yu Chen Lin, Pei Ying Lee, Sung Chih Hsieh, Sheng Yang Lee, Chien-Chung Chen, Jen Chang Yang, En Sheng Ke, Dian Yu Ji
Publikováno v:
Journal of endodontics. 35(9)
Introduction Mineral trioxide aggregate (MTA) fulfills many of the ideal properties of a root end filling material and repair material for furcal perforation. However, its low cohesive property often makes it difficult to handle. To improve the handl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::851ecd73fff29f2a94972b695e7e99e6
https://pubmed.ncbi.nlm.nih.gov/19720234
https://pubmed.ncbi.nlm.nih.gov/19720234
Autor:
Jen-Chang Yang, Hsin-Tai Hu, Sheng-Yang Lee, Sung-Chih Hsieh, Pei-Chi Huang, Chen-Feng Ma, Dian-Yu Ji, Liang-Yu Chang, Nai-Chia Teng
Publikováno v:
Materials (1996-1944); Mar2017, Vol. 10 Issue 3, p228, 7p, 2 Diagrams, 1 Chart
Autor:
DIAN YU JI, 紀典佑
94
The best condition of the Oyster’s powder and it’s burned powder. The function of anti-bacteria by burned shell powder. It is added to the fish condensed product and noodles were studied in order to improve the quality of product and supp
The best condition of the Oyster’s powder and it’s burned powder. The function of anti-bacteria by burned shell powder. It is added to the fish condensed product and noodles were studied in order to improve the quality of product and supp
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/41016255833981290547
