Publications by authors named "I D Muresan"
The nasolabial angle (NLA) is one of the most critical parameters of the soft tissue profile when orthodontic treatment is required. The primary aim of this prospective cohort study was to compare the differences in the evaluation made on lateral photographs and cephalograms. The secondary aim was to evaluate the modifications of the NLA (nasal and labial components) after orthodontic treatment, including upper first premolar extraction.
View Article and Find Full Text PDFImaging can help to diagnose CNS vasculitis. Yet so far, no imaging studies of CNS vasculitis at 7T are available. We share our experience of vessel wall imaging (VWI) at 7T in patients with suspected vasculitis.
View Article and Find Full Text PDFThe presence of enamel on the tooth surface is crucial for the long-term success of minimally invasive adhesive restorations such as dental veneers. Our study aims to evaluate the enamel thickness in the incisal, middle, and cervical portions of the labial surface of the upper central incisors using cone beam computed tomography (CBCT). This imaging method provides detailed and accurate three-dimensional images with a low radiation dose, allowing an accurate assessment of enamel thickness.
View Article and Find Full Text PDFBackground: Intraoral scanning technology has opened new perspectives in dental practice, and combined with CAD/CAM technology, contributes significantly to fabricating high-quality prosthetic restorations. Our in vitro study aims to assess the accuracy of digital models obtained from one laboratory and two less commonly used intraoral scanners by conducting 3D measurements on the digital models obtained.
Methods: An articulated simulator cast was used.
Article Synopsis
- Cereals are the most consumed food globally, but their nutrient quality is under threat due to climate change and farming practices that harm soil health.
- A study in Western Romania analyzed the vitamin, mineral, polyphenol, and antioxidant content in various cereals, including whole and hulled wheat, rye, oats, and soybeans, both before and after heating them at 220 °C for 30 minutes.
- Results showed a significant decrease in essential nutrients after heat treatment, with rye flour experiencing the largest drop in polyphenols and a concerning decline in minerals like copper and iron, highlighting the need for improved nutrient content in cereals available to consumers.