Inhibitory Effect of a High-Molecular-Weight Constituent of Cranberry on Adhesion of Oral Bacteria
- 1 January 2002
- journal article
- research article
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 42 (sup3) , 285-292
- https://doi.org/10.1080/10408390209351917
Abstract
(2002). Inhibitory Effect of a High-Molecular-Weight Constituent of Cranberry on Adhesion of Oral Bacteria. Critical Reviews in Food Science and Nutrition: Vol. 42, No. sup3, pp. 285-292.Keywords
This publication has 16 references indexed in Scilit:
- Microbial etiological agents of destructive periodontal diseasesPeriodontology 2000, 1994
- Reduction of bacteriuria and pyuria after ingestion of cranberry juicePublished by American Medical Association (AMA) ,1994
- Adhere today, here tomorrow: oral bacterial adherenceJournal of Bacteriology, 1993
- Coaggregation: specific adherence among human oral plaque bacteriaThe FASEB Journal, 1993
- Comparison of the Initial Streptococcal Microflora on Dental Enamel in Caries-Active and in Caries-Inactive IndividualsCaries Research, 1990
- Bacterial Invasion in Root Cementum and Radicular Dentin of Periodontally Diseased Teeth in HumansThe Journal of Periodontology, 1988
- Fimbria-associated proteins of Bacteroides loescheii PK1295 mediate intergeneric coaggregationsJournal of Bacteriology, 1987
- Enhanced saliva-mediated bacterial aggregation and decreased bacterial adhesion in caries-resistant versus caries-susceptible individualsInfection and Immunity, 1982
- Cell-surface hydrophobicity of adherent oral bacteriaCurrent Microbiology, 1982
- Mechanism of coaggregation between Actinomyces viscosus T14V and Streptococcus sanguis 34Infection and Immunity, 1978