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    In Vitro Effect of Mouthrinses on the Microhardness of Three Different Nanohybrid Composite Resins by Jhonn Luis Bernaldo-Faustino, Julissa Amparo Dulanto-Vargas, Kilder Maynor Carranza-Samanez

    Published 2023-01-01
    “…The specimens were incubated in artificial saliva (37°C ⨯ 24 hr). Specimens were distributed into four mouthrinses (n = 10/group) of artificial saliva (control), chlorhexidine (CHX 0.12%, pH 5.6), cetylpyridine chloride (CPC 0.075%, pH 5.84), and CHX 0.12% + CPC 0.05% (pH 6.2) (2 times/day, 2’ ⨯ 12 hr). …”
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    Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach by W.Y. Koh, U. Uthumporn, A. Rosma, A.R. Irfan, Y.H. Park

    Published 2018-03-01
    “…Optimal formulation was obtained at an approximation of 40% pumpkin puree concentration, 8 Log CFU/mL inoculum and at 35 °C. The product derived from this optimum formula reached the fermentation endpoint after 28.34 ± 0.10 h and the quality change during 4 weeks storage was studied. …”
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