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Por favor, use este identificador para citar o enlazar este ítem: https://ri.ufs.br/jspui/handle/riufs/25619
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dc.contributor.authorBrito, Janaína Salmos-
dc.contributor.authorSantos Neto, Alexandrino Pereira dos-
dc.contributor.authorSilva, Luciano Barreto-
dc.contributor.authorMenezes, Rebeca Ferraz de-
dc.contributor.authorAraújo, Natália-
dc.contributor.authorCarneiro, Vanda Sanderana Macêdo-
dc.contributor.authorMoreno, Lara Marques Magalhães-
dc.contributor.authorMiranda, Jéssica Meirinhos-
dc.contributor.authorÁlvares, Pamella Recco-
dc.contributor.authorNevares, Giselle-
dc.contributor.authorXavier, Felipe-
dc.contributor.authorArruda, José Alcides Almeida de-
dc.contributor.authorBessa-Nogueira, Ricardo Viana-
dc.contributor.authorSantos, Natanael Barbosa dos-
dc.contributor.authorMonteiro, Gabriela Queiroz de Melo-
dc.contributor.authorSobral, Ana Paula Veras-
dc.contributor.authorSilveira, Márcia Maria Fonseca da-
dc.contributor.authorAlbuquerque, Diana-
dc.contributor.authorGerbi, Marleny Elizabeth Márquez de Martínez-
dc.date.accessioned2026-07-21T18:04:23Z-
dc.date.available2026-07-21T18:04:23Z-
dc.date.issued2016-
dc.identifier.citationBRITO, J. S. et al. Analysis of dental enamel surface submitted to fruit juice plus soy milk by micro x-ray fluorescence: in vitro study. The Scientific World Journal, New York, n. 1, 2016. Disponível em: https://onlinelibrary.wiley.com/doi/10.1155/2016/8123769. Acesso em: 21 jul. 2026.pt_BR
dc.identifier.issn1537-744X-
dc.identifier.urihttps://ri.ufs.br/jspui/handle/riufs/25619-
dc.languageengpt_BR
dc.publisherHindawi Publishing Corporationpt_BR
dc.relation.ispartofThe Scientific World Journalpt_BR
dc.subjectErosive potentialeng
dc.subjectFruit juiceseng
dc.subjectSoy milkeng
dc.subjectDental enamel surfaceeng
dc.titleAnalysis of dental enamel surface submitted to fruit juice plus soy milk by micro x-ray fluorescence: in vitro studypt_BR
dc.typeArtigopt_BR
dc.identifier.licenseCreative Commons Atribuição 4.0 Internacional (CC BY 4.0)pt_BR
dc.description.resumoObjective: This paper aimed to analyze the in vitro industrialized fruit juices effect plus soy to establish the erosive potential of these solutions. Materials and Methods: Seventy bovine incisors were selected after being evaluated under stereomicroscope. Their crowns were prepared and randomly divided into 7 groups, using microhardness with allocation criteria. The crowns were submitted tothe fruit juice plus soy during 15 days, twice a day. The pH values, acid titration, and Knoop microhardness were recorded and the specimens were evaluated using X-ray microfluorescence (uXRF). Results: The pH average for all juices and after 3 days was significantly below the critical value for dental erosion. In average, the pH value decreases 14% comparing initial time and pH after3 days. Comparing before and after, there was a 49% microhardness decrease measured in groups (p < 0.05). Groups G1, G2, G5, and G6 are above this average. The analysis by uXRF showed a decrease of approximately 7% Ca and 4% P on bovine crowns surface. Florida (FL) statistical analysis showed a statistically significant 1 difference between groups. Thus, a tooth chance to sufferdemineralization due to industrialized fruit juices plus soy is real.pt_BR
dc.description.localNew Yorkpt_BR
dc.identifier.doihttps://doi.org/10.1155%2F2016%2F8123769-
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