1) early root surface caries
早期根面龋
1.
AIM: To observe the treatment effects of sealed after irradiation with pulsed Nd:YAG laser for early root surface caries.
目的 :观察Nd :YAG激光照射后光敏窝沟封闭剂封闭 ,治疗中老年人早期根面龋的临床效果。
2) early caries
早期龋
1.
Detection and prevention of early caries after fluoride dentifrice application using quantitative light-induced fluorescence in vivo;
定量光导荧光技术评价含氟牙膏抑制早期龋损效果的临床研究
2.
To assess the effect of Quantitative Light-induced Fluorescence (QLF) in monitoring demineralization and remineralization of early caries on smooth surfaces by comparing it with other methods such as scanning electron microscope and confocal laser scanning microscope through bacteria models in vitro; 2.
目的：采用定量光激发荧光技术(Quantitative Light-induced Fluorescence,QLF)，通过对牙釉质光滑面早期龋损在体外恒化器龋病模型中脱矿和再矿化的过程进行研究，结合扫描电镜、激光扫描共聚焦显微镜等诊断方法，评价定量光激发荧光技术用于评价光滑面早期龋损矿物质含量变化的效果；探讨使用QLF技术检测光滑面早期龋损发生再矿化的时间：同时在临床试验中通过比较含有两种不同氟化物的牙膏在六个月内对受试人群光滑面早期龋损的临床抑制效果，评价QLF技术用于临床试验中纵向监测病损脱矿再矿化的能力。
3) root surface caries
根面龋
1.
A SEM study of effect of microbiotic collagenase in artificial root surface caries lesions;
胶原酶在人工根面龋样损害中作用的超微结构研究
2.
Objective To investigate the clinical effects of glass ionomer and fluoride varnishes in the treatment of root surface caries in senile patients.
目的比较玻璃离子和氟化钠修复预防根面龋的效果。
3.
The prevention of root surface caries is one of the important aspects of geriatrics.
目的:根面龋是老年人的口腔常见病,老年患龋率为73。
4) root caries
根面龋
1.
An analysis of the state of senile root caries in Liaoning Province;
辽宁省老年人根面龋抽样调查分析
2.
The analysis of curative effect among three kinds of materials in the restoration of senile persons with root caries;
老年人根面龋3种材料修复的疗效分析
3.
Clinical study of Carisolv for the treatment of root caries in elderly patients;
伢典(Carisolv)治疗老年人根面龋的临床研究
5) early childhood caries
儿童早期龋
1.
A clinical evaluation of Carisolv for the chemo-mechanical removal of early childhood caries;
Carisolv微创去腐治疗儿童早期龋30例临床分析
6) early enamel caries
早期釉质龋
1.
The chemical mechanism of surface formation in early enamel caries;
早期釉质龋表层形成的化学机制
补充资料：根面角
根面角，是陕西的一道风味小吃，形似半月，呈浅褐色，每联5瓣。据传是由当地传统素筵中分化出来的。初为清香型，流行既久，又转为浓香型，从而素与荤两种并列。其主要原料系从野生蕨根中提取的淀粉作皮，以鲜蔬作馅，急火蒸成，然后再蘸上酸辣之汁。本为夜宵小吃，现在也逐渐登上豪华宴席。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条