Factors Related with the Number of Chewing Strokes for Recognizing Taste

Autor: Tomida, Mihoko, Numao, Hisaya, Yamashita, Shuichiro, Kasahara, Takao, Nakamura, Takami, Ando, Hiroshi, Takamata, Tetsuya, Asanuma, Naokazu

Publikováno v: In Journal of Oral Biosciences 2011 53(4):338-347

国際規格ISO 10139-1による市販ティッシュコンディショナーの比較検討

Autor: TAKAMATA, TETSUYA, PARKER, SANDRA, KATASE, SHIHO, NUMAO, HISAYA, KATO, YUMIKO, HASHII, KOZABURO, ANZAI, MASAAKI

Publikováno v: 松本歯学. 33(1):21-28

The aim of this study was to analyze the composition of eight commercial tissue conditioners, assess each material using the International Standard (ISO) 10139-1 and relate differences in properties to composition. A visible light spectrophotometer (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::d783e0ace5d73509cc04eea20c679303
http://id.nii.ac.jp/1070/00000458/

[Application of slightly acidic hypochlorous acid water to the dental field--setting expansion and compressive strength of dental gypsum mixed with slightly acidic hypochlorous acid water].

Autor: Yamashita S; Department of Oral and Maxillofacial Biology, Graduate School of Oral Medicine, Matsumoto Dental University. syama@mug.biglobe.ne.jp, Kato M, Akiyama S, Koike H, Numao H, Komachiya M, Terashima N, Ito M

Publikováno v: Nihon Hotetsu Shika Gakkai zasshi [Nihon Hotetsu Shika Gakkai Zasshi] 2005 Oct; Vol. 49 (5), pp. 716-25.