Michele E Barbour
University of Bristol
67 Papers
365 Citations
Michele E Barbour is an academic researcher from University of Bristol. The author has contributed to research in topics: Enamel paint & Chemistry. The author has an hindex of 30, co-authored 66 publications. Previous affiliations of Michele E Barbour include University Of Bristol Dental Hospital.
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Papers
The laboratory assessment of enamel erosion: A review
TL;DR: A number of macroscopic and microscopic techniques have been used to assess enamel erosion in vitro and in situ, and techniques which are either well established or comparatively novel techniques are explored for their potential.
219
Human enamel dissolution in citric acid as a function of pH in the range 2.30≤pH≤6.30 – a nanoindentation study
TL;DR: Investigation of the dissolution of human enamel in citric acid solutions over a wide range of pH found an approximately linear dependence of enamel hardness on solution pH for 2.90, thought to have reached the lowest possible hardness value.
131
Erosion of enamel by non-carbonated soft drinks with and without toothbrushing abrasion.
TL;DR: How enamel loss due to erosion, and due to cycling of erosion and abrasion, depends on compositional parameters of soft drinks, and particularly whether the thickness of the erosive softened layer is a function of drink composition is investigated.
Inhibition of hydroxyapatite dissolution by whole casein: the effects of pH, protein concentration, calcium, and ionic strength
TL;DR: Adding 0.02% (w/v) casein to acid solutions significantly reduced the hydroxyapatite dissolution rate by 51 +/- 4% at pH values of 2.80, 3.40, and 3.60, although the baseline dissolution rates of course varied as a function of pH.
107
Human enamel erosion in constant composition citric acid solutions as a function of degree of saturation with respect to hydroxyapatite
TL;DR: Investigating human enamel erosion under constant composition conditions, as a function of solution degree of saturation (DS) with respect to hydroxyapatite demonstrates that it may be possible to design a soft drink with a low erosive potential and a good taste by a small change in DS, at a typical drink pH.
103