Search Results - "taste"

P2 Receptors as Therapeutic Targets in the Salivary Gland: From Physiology to Dysfunction by Mahmoud G. Khalafalla, Mahmoud G. Khalafalla, Mahmoud G. Khalafalla, Lucas T. Woods, Lucas T. Woods, Kimberly J. Jasmer, Kimberly J. Jasmer, Kevin Muñoz Forti, Kevin Muñoz Forti, Jean M. Camden, Jean M. Camden, Janicke L. Jensen, Kirsten H. Limesand, Hilde K. Galtung, Gary A. Weisman, Gary A. Weisman

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Domestic access to water in a decentralized truck-to-cistern system: a case study in the Northern Village of Kangiqsualujjuaq, Nunavik (Canada) by Alexandra Cassivi, Anne Carabin, Caetano Dorea, Manuel J. Rodriguez, Stéphanie Guilherme

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Risk Factors for Persistent Anosmia and Dysgeusia in Children with SARS-CoV-2 Infection: A Retrospective Study by Francesco Mariani, Rosa Morello, Daniele Omar Traini, Anna La Rocca, Cristina De Rose, Piero Valentini, Danilo Buonsenso

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Oral manifestations of COVID‐19 patients: An online survey of the Egyptian population by Dina M. El Kady, Esraa Ahmad Gomaa, Walid Shaban Abdella, Reham Ashraf Hussien, Rawda H. Abd ElAziz, Ahmad G. A. Khater

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The potential of using wild edible animals as alternative food sources among food-insecure areas in Indonesia by Annis Catur Adi, Dini Ririn Andrias, Qonita Rachmah

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Evaluation of Antioxidant and Antimicrobial Effects of Chamomile (Matricaria chamomilla L.) Essential Oil on Cake Shelf Life by M Khaki, MA Sahari, M Barzegar

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Orodispersible films - characteristics of quality assessment methods by Ewelina Łyszczarz, Renata Jachowicz

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A Buffered Local Anesthetic Without Epinephrine: Development, Characterization, and In Vivo Efficacy and Toxicity Analysis by Daniel Uzbelger Feldman, Billy B. Laun, Chirag Patel, Sonal V. Pande, Sai H. S. Boddu

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Chloroquine Attenuates Asthma Development by Restoring Airway Smooth Muscle Cell Phenotype Via the ROS-AKT Pathway by Yan Ren, Yan Ren, Xiuhua Zhong, Hongyu Wang, Zhongqi Chen, Yanan Liu, Yanan Liu, Xiaoning Zeng, Yuan Ma

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Salivary pH before and after cranberry juice consumption by Dwiana Lisany Marunduri, Rosiliwati Wihardja, Winny Yohana

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Antimicrobial potential of essential oils mouthrinses with and without alcohol by Matheus Grunevald, Rômulo Cantarelli, Harry Juan Rivera Oballe, Thais de Cássia Negrini, Rodrigo Alex Arthur, Eduardo Liberato da Silva, Tiago Luis Herpich, Francisco Wilker Mustafa Gomes Muniz

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3-D neurohistology of transparent tongue in health and injury with optical clearing by Tzu-En eHua, Tsung-Lin eYang, Tsung-Lin eYang, Wen-Chan eYang, Ko-Jiunn eLiu, Ko-Jiunn eLiu, Shiue-Cheng eTang, Shiue-Cheng eTang

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Bring on the Books for Everybody How Literary Culture Became Popular Culture by Collins, Jim

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Physicochemical properties and sensory acceptability of different varieties of coconut water and flesh / Atiq Nabihah Asaad, Fadhilah Jailani and Siti Roha Ab Mutalib by Asaad, Atiq Nabihah, Jailani, Fadhilah, Ab Mutalib, Siti Roha

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Uji Organoleptik Dan Kadar Protein Es Krim Dengan Penambahan Kacang Tolo (Vigna Unguiculata) Dan Larutan Ubi Jalar Ungu Sebagai Pewarna Alami by Prihatin, Anik

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Efektivitas Kombinasi Ekstrak Daun Salam Dan Daun Mint Sebagai Obat Kumur Alami by Karlina, Lilis, Rahayu, S. Si., M. Si., Triastuti

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PEMANFAATAN KITOSAN JANGKRIK (Gryllus sp.) SEBAGAI BAHAN PENGAWET BUAH STROBERI (Fragaria sp.) by Shafira Amalia Sukmawati, -

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SISTEM PENYELENGGARAAN MAKANAN DI LEMBAGA PEMBINAAN KHUSUS ANAK KELAS II JAKARTA TAHUN 2021 (Analisis Kualitatif) by Diajeng Nurulita Novriprasasti,

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Kandungan Gizi dan Inulin Sereal dengan Penambahan Umbi Dahlia (Dahlia Sp L) untuk Mengatasi Diabetes Melitus Tipe 2 by Salsabila Shoofiyana Hasim,

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A systematic review of encapsulation and control release technology in food application by Melaku Tafese Awulachew

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