Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 5 of 5 for “"Oral Epithelial Cells"”.
-
ΣΥΜΒΟΛΗ ΣΤΗ ΜΕΛΕΤΗ ΤΩΝ ΚΥΤΤΑΡΩΝ LANGERHANS ΣΤΗΝ ΕΠΟΥΛΩΣΗ ΤΡΑΥΜΑΤΟΣ. ΠΕΙΡΑΜΑΤΙΚΗ ΜΕΛΕΤΗ ΣΕ ΛΕΥΚΟΥΣ ΕΠΙΜΥΣ
LANGERHANS CELLS ARE EPIDERMAL CELLS AND WERE DESCRIBED BY P. LANGERHANS IN 1868. FOR SOME TIME AFTER THEIR DISCOVERY, THEIR ORIGIN, NATURE AND FUNCTIONS REMAINED UNKNOWN. THE AIM OF THIS STUDY WAS TO DETERMINE (1) THE QUANTITATIVE DISTRIBUTION OF LANGERHANS CELLS DURING THE HEALING PROCESS OF …
-
KGF-1 and KGF receptor expression in human periodontal disease and in vitro microwounding-associated-ligand-independent KGFR activation
… chronic inflammation and specifically stimulates epithelial cell proliferation by signaling through the epithelial-specific Keratinocyte Growth Factor Receptor (KGFR). First, we examined KGF-1 and KGFR expression and localization in human periodontal tissues. Second, we extended these studies by …
-
Role of salivary films in assessing astringent compounds
… Previous studies have connected this tactile oral sensation to the aggregation and precipitation of salivary proline-rich proteins (PRPs), yet this mechanism doesn’t occur with all astringent molecules. It also doesn’t consider the impact of astringents directly on lubricating <br/>properties …
-
Virulence gene expression of three hypervirulent S. pyogenes M1T1 and membrane vesicles isolation
… has recently been devoted to the analysis of the oral microbiota to develop bacteriotherapy focused on prevention and/or treatment of upper respiratory tract infections. In this regard, a key species is Streptococcus salivarius, a lactic acid bacterium that is mainly encountered in the mouths of …
-
Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface
… to it. Occurrence of lipid oxidation in the oral cavity was shown when metals were ingested, that produces carbonyls which are responsible for the metallic flavor. Antioxidants and chelators were investigated to study prevention of lipid oxidation and, chelators were determined to be more …