"
Effects of Beverage Ingredients on Salivary Fluid Secretion with an ex Vivo Submandibular Gland Perfusion System: Tannic Acid as a Key Component for the Inhibition of Saliva Secretion"
written by Atsushi Imamura, Tetsuji Nakamoto, Taro Mukaibo, Takashi Munemasa, Yusuke Kondo, Manami Kidokoro, Chihiro Masaki, Ryuji Hosokawa,
published by
Open Journal of Stomatology,
Vol.5 No.1, 2015
has been cited by the following article(s):
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[1]
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Buffering capacity of saliva influences the perception of acid-related sensory properties
Food Quality and Preference,
2022
DOI:10.1016/j.foodqual.2021.104454
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[2]
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Buffering capacity of saliva influences the perception of acid-related sensory properties
Food Quality and Preference,
2022
DOI:10.1016/j.foodqual.2021.104454
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[3]
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The diversity in sensitivity of TRPA1 and TRPV1 of various animals to polyphenols
Biomedical Research,
2021
DOI:10.2220/biomedres.42.43
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[4]
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Salivary gland hypofunction in KK‐Ay type 2 diabetic mice
Journal of Diabetes,
2018
DOI:10.1111/1753-0407.12548
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[5]
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Salivary gland hypofunction in KK-Ay
type 2 diabetic mice
Journal of Diabetes,
2017
DOI:10.1111/1753-0407.12548
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