Searched for: subject%3A%22Mouth%22
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Duijster, D. (author), Vermaire, E.J.H. (author)
bookPart 2021
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Patel, N. (author), Adelman, D.C. (author), Anagnostou, K. (author), Baumert, J.L. (author), Blom, W.M. (author), Campbell, D.E. (author), Chinthrajah, R.S. (author), Mills, E.N.C. (author), Javed, B. (author), Purington, N. (author), Remington, B.C. (author), Sampson, H.A. (author), Smith, A.D. (author), Yarham, R.A.R. (author), Turner, P.J. (author)
Background Eliciting doses (EDs) (eg, ED01 or ED05 values, which are the amounts of allergen expected to cause objective symptoms in 1% and 5% of the population with an allergy, respectively) are increasingly being used to inform allergen labeling and clinical management. These values are generated from food challenge, but the frequency of...
article 2021
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Berendsen, J. (author), Bonifacio, C. (author), van Gemert-Schriks, M. (author), van Loveren, C. (author), Verrips, E. (author), Duijster, D. (author)
Objectives: This study aimed to evaluate parents’ Willingness to Invest (WTI) in their children's oral health in terms of money, visits to a dental practice, and brushing minutes. Objectives were to assess the association between parents’ WTI and a) children's dental caries experience, b) children's oral hygiene behavior (OHB), and c) maternal...
article 2018
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van der Veen, M.H. (author), Volgenant, C.M.C. (author), Keijser, B. (author), ten Cate, J.M. (author), Crielaard, W. (author)
Objectives The dynamics of red fluorescent plaque (RFP) in comparison to clinical plaque and bleeding scores were studied during an experimental gingivitis protocol in a cohort of healthy participants. Methods Forty-one participants were monitored for RFP before (24 h plaque), during 14 days plaque accumulation (days 2, 5, 9, 14) and after 7...
article 2016
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Maasland, D.H.E. (author), van den Brandt, P.A. (author), Kremer, B. (author), Goldbohm, R.A. (author), Schouten, L.J. (author)
There is limited prospective data on the relationship between consumption of vegetables and fruits and the risk of head-neck cancer (HNC) subtypes [i.e., oral cavity cancer (OCC), oro-/hypopharyngeal cancer (OHPC) and laryngeal cancer (LC)]. Therefore, we investigated these associations within the Netherlands Cohort Study, in which 120,852...
article 2015
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de Jong-Lenters, M. (author), Duijster, D. (author), Bruist, M.A. (author), Thijssen, J. (author), de Ruiter, C. (author)
The aim of this case-control study was to explore the relationship between parenting practices, parent-child interaction and childhood dental caries, using a sample of 5-8-year old children from the Netherlands. Cases were defined as children with four or more decayed, missing or filled teeth and controls were caries free. Cases (n=28) and...
article 2014
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Zaura, E. (author), Nicu, E.A. (author), Krom, B.P. (author), Keijser, B.J. (author)
The oral microbiota survives daily physical and chemical perturbations from the intake of food and personal hygiene measures, resulting in a long-term stable microbiome. Biological properties that confer stability in the microbiome are important for the prevention of dysbiosis-a microbial shift toward a disease, e.g., periodontitis or caries....
article 2014
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Offermans, N.S.M. (author), Vermeulen, R. (author), Burdorf, A. (author), Goldbohm, R.A. (author), Keszei, A.P. (author), Peters, S. (author), Kauppinen, T. (author), Kromhout, H. (author), van den Brandt, P.A. (author)
Objectives The evidence for an association between occupational asbestos exposure and pharyngeal cancer (PhC) is limited, while for oral cavity cancer (OCC) the literature is even sparser. We studied OCC and PhC risk both separately and combined (OCPC) in relation to occupational asbestos exposure, specifically addressing the influence of...
article 2014
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Blatchford, P. (author), Ansell, J. (author), de Godoy, M.R.C. (author), Fahey, G. (author), Garcia-Mazcorro, J.F. (author), Gibson, G.R. (author), Goh, Y.J. (author), Hotchkiss, A.T. (author), Hutkins, R. (author), LaCroix, C. (author), Rastall, R.A. (author), Reimer, R.A. (author), Schoterman, M. (author), Van Sinderen, D. (author), Venema, K. (author), Whelan, K. (author)
In October 2012, a group of scientists met at the 10th Meeting of the International Scientific Association of Probiotics and Prebiotics (ISAPP) in Cork, Ireland to discuss issues surrounding prebiotics and their development. This article summarises outputs from the meeting. Various prebiotic definitions were discussed and how the concept has...
article 2013
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van Vliet, T. (author), van Aken, G.A. (author), de Jongh, H.H.J. (author), Hamer, R.J. (author), TNO Kwaliteit van Leven (author)
Recently, considerable attention has been given to the understanding of texture attributes that cannot directly be related to physical properties of food, such as creamy, crumbly and watery. The perception of these attributes is strongly related to the way the food is processed during food intake, mastication, swallowing of it and during the...
article 2009
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de Wijk, R.A. (author), Polet, I.A. (author), Bult, J.H.F. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three...
article 2008
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Prinz, J.F. (author), de Wijk, R.A. (author), Huntjens, L.A.H. (author), Engelen, L. (author), Polet, I.A. (author), TNO Kwaliteit van Leven (author)
It has been generally assumed that fat is detected by its flavour and by its lubrication of the oral mucosa. A recent study reported a correlation of -.99 between perceived temperature of a product and its fat content. This was significantly higher than correlations of sensory scores for fat flavour, mouthfeel, and afterfeel. This suggested a...
article 2007
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Engelen, L. (author), van den Keybus, P.A.M. (author), de Wijk, R.A. (author), Veerman, E.C.I. (author), Amerongen, A.V.N. (author), Bosman, F. (author), Prinz, J.F. (author), van der Bilt, A. (author), TNO Kwaliteit van Leven (author)
Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from...
article 2007
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Lina, B.A.R. (author), Wolterbeek, A.P.M. (author), Suwa, Y. (author), Fujikawa, S. (author), Ishikura, Y. (author), Tsuda, S. (author), Dohnalek, M. (author), TNO Kwaliteit van Leven (author)
Polyunsaturated fatty acids (PUFAs), such as arachidonic acid (ARA) and docosahexaenoic acid (DHA) are natural constituents found in human milk, fish oil or egg yolk. Until recently, infant formulas, though providing the essential fatty acid precursors for these PUFAs, did not contain preformed ARA or DHA. In this study the safety of SUNTGA40S...
article 2006
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TNO Kwaliteit van Leven (author), Bots, C.P. (author), Poorterman, J.H.G. (author), Brand, H.S. (author), Kalsbeek, H. (author), van Amerongen, B.M. (author), Veerman, E.C.I. (author), Nieuw Amerongen, A.V. (author)
OBJECTIVE: The aim of this study was to compare the oral health status of chronic renal failure (CRF) patients on renal replacement therapy with a matched reference population. DESIGN: Cross-sectional study. SUBJECTS: Forty-two dentate CRF patients - aged 25-52 years old - were matched with a reference group of 808 dentate subjects. METHODS: The...
article 2006
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Weenen, H. (author), Jellema, R.H. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference....
article 2005
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Gennari, A. (author), van den Berghe, C. (author), Casati, S. (author), Castell, J. (author), Clemedson, C. (author), Coecke, S. (author), Colombo, A. (author), Curren, R. (author), Dal Negro, G. (author), Goldberg, A. (author), Gosmore, C. (author), Hartung, T. (author), Langezaal, I. (author), Lessigiarska, I. (author), Maas, W. (author), Mangelsdorf, I. (author), Parchment, R. (author), Prieto, P. (author), Sintes, J.R. (author), Ryan, M. (author), Schmuck, G. (author), Stitzel, K. (author), Stokes, W. (author), Vericat, J.A. (author), Gribaldo, L. (author), TNO Voeding (author)
article 2004
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Kezic, S. (author), Meuling, W.J.A. (author), Jakasa, I. (author), TNO Voeding (author)
Objectives: To assess excretion kinetics of free and total (free + conjugated) 2-butoxyacetic acid (BAA) following dermal and inhalation exposure to butoxyethanol (BE). Methods: Six male volunteers were derma lly exposed for 4 h to a 50% aqueous solution of BE on an area of 40 cm2 of the volar forearm. Six other male volunteers were exposed by...
article 2004
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Mittag, D. (author), Akkerdaas, J. (author), Ballmer-Weber, B.K. (author), Vogel, L. (author), Wensing, M. (author), Becker, W.M. (author), Koppelman, S.J. (author), Knulst, A.C. (author), Helbling, A. (author), Hefle, S.L. (author), van Ree, R. (author), Vieths, S. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)
We recently described patients with soybean allergy mainly mediated by cross-reactivity to birch pollen allergens. A majority of those patients were reported to have peanut allergy. We sought to study the occurrence of peanut allergy in patients allergic to birch pollen and characterized the Bet v 1-homologous peanut allergen Ara h 8....
article 2004
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de Wijk, R.A. (author), Prinz, J.F. (author), Engelen, L. (author), Weenen, H. (author), TNO Voeding (author)
The role of salivary α-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting custards with added α-amylase or decreased by presenting custards with added acarbose, an amylase inhibitor. For starch...
article 2004
Searched for: subject%3A%22Mouth%22
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