News
Review on saliva most downloaded article in the Archives of Oral Biology
The TI Food and Nutrition publication “Saliva as research material: Biochemical, physicochemical and practical aspects” is the most downloaded article in the Archives of Oral Biology in the academic year 2009/2010.
The review is no. 1 in SciVerse ScienceDirect’s Top 25 Hottest articles. The authors Dr Raymond Schipper, Dr Ir Erika Silletti and Dr Monique Vingerhoeds are very pleased with this ranking. “It proofs the value and importance of our multidisciplinary research”, Raymond Schipper says, “The review helps both scientists and clinicians with the planning, performing and interpreting of saliva analysis. Furthermore, it can provide leads for both scientists as well as food manufacturers to take into account the role of saliva in for example perception and satiation when developing new food concepts
The review describes practical aspects of saliva as research material with emphasis on protein biochemistry and physical chemistry. Whole saliva is a complex mixture of proteins and other molecules which originate from several sources. The biochemical and physicochemical properties of saliva contribute to the numerous functions of saliva in, e.g., speech, maintaining oral and general health, and food processing. Interest in saliva has increased in the last few years for its potential to diagnose viral, bacterial and systemic diseases. The use of saliva as research material may pose particular problems due to its inherent variability and instability.
For the Top 25 list, please visit :
http://top25.sciencedirect.com/subject/medicine-and-dentistry/17/journal/archives-of-oral-biology/00039969/archive/29/