Effect of barley coffee on the adhesive properties of oral streptococci

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 2, 2007, Pages 278-284

  Papetti, Adele ^a   Pruzzo, Carla ^b   Daglia, Maria ^a   Grisoli, Pietro ^a   Bacciaglia, Alessandro ^c   Repetto, Barbara ^b   Dacarro, Cesare ^a   Gazzani, Gabriella ^a  

^a UNIVERSITY OF PAVIA   (Italy)

^b UNIVERSITY OF GENOA   (Italy)

^c UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Adhesion to hydroxyapatite; Anti adhesive properties; Barley coffee; Melanoidin; Oral streptococci

Indexed keywords

BACTERIA (MICROORGANISMS); HORDEUM; STREPTOCOCCUS; STREPTOCOCCUS MUTANS;

ANTIINFECTIVE AGENT; HYDROXYAPATITE; SUCROSE;

ADSORPTION; ARTICLE; BACTERIUM ADHERENCE; BARLEY; BEVERAGE; CHEMISTRY; DRUG EFFECT; HEAT; MICROBIOLOGY; PHYSIOLOGY; PLANT SEED; STREPTOCOCCUS MUTANS; TOOTH;

ADSORPTION; ANTI-BACTERIAL AGENTS; BACTERIAL ADHESION; BEVERAGES; DURAPATITE; HEAT; HORDEUM; SEEDS; STREPTOCOCCUS MUTANS; SUCROSE; TOOTH;

EID: 34047211511     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062090i     Document Type: Article

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