0000000000338435

AUTHOR

Ezequiel Martí-bonmatí

showing 2 related works from this author

Cytological changes in the oral mucosa after use of a mouth rinse with alcohol. A prospective double blind control study

2012

Aim: The aim of this preliminary study was to detect cytological changes in the oral mucosa after using a mouth wash with alcohol. Material and Methods: A prospective double-blind, controlled study was performed, for 6 months. Group 1 consisted of 30 subjects who used a mouth rinse with 26.9% of alcohol [Listerine®] and Group 2 consisted of 30 subjects who used a mouth rinse with the same ingredients but with no alcohol. We obtained three cytological samples from the oral mucosa. The presence of cytological atypia, binucleation and karyorrhesis, and type of cells were studied. We also used a fluorescent in situ hybridization technique (FISH) in 15 samples in each group, for the micronucleus…

AdultMaleMouthwashesDentistryAlcoholDouble blindchemistry.chemical_compoundDouble-Blind MethodMouth rinseAtypiaHumansMedicineProspective StudiesOral mucosaProspective cohort studyGeneral DentistryOral Medicine and PathologyEthanolTerpenesbusiness.industrySignificant differenceMouth Mucosamedicine.diseaseSalicylatesDrug Combinationsmedicine.anatomical_structureOtorhinolaryngologychemistryFemaleResearch-ArticleSurgerybusinessMicronucleusMedicina Oral Patología Oral y Cirugia Bucal
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Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

2015

In order to achieve a safe swallowing in patients with dysphagia, liquids must be thickened. In this work, two commercial starch based thickeners dissolved inwater,whole milk, apple juice and tomato juice were studied. The thickeners were Resource®, composed of modified maize starch and Nutilis®, composed of modified maize starch and gums. They were formulated at two different concentrations corresponding to nectar- and pudding-like consistencies. Influence of composition, concentration and food matrix on rheological properties and structure of the resulting pastes were analysed. Viscoelastic measurements and microscopic observations of the thickeners dissolved in water revealed structural …

ChromatographyTECNOLOGIA DE ALIMENTOSStarchGeneral Chemical Engineeringfood and beveragesGeneral ChemistryDysphagiaViscoelasticityMaize starchViscositychemistry.chemical_compoundMatrix (mathematics)GumRheologychemistryThickenersComposition (visual arts)Food scienceStructured systemsRheologyMicrostructureFood Science
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