Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a0cc0e8e9cc94793f05afa1b10f474ac http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b7bba9e7adefcd386b2cb9acc964ecfe http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_07caf04ce3043d4bb670f1b4d2c069b0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_901f1d6b7e1fffbbd395b2bfd2a72394 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10T436-184 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10T436-182 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10T436-25875 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10T436-25125 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K8-35 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-497 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61Q11-00 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-487 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-497 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q11-00 |
filingDate |
2006-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30aa798c7663a19d3c72b0c1f7965493 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce8d4b1c8cc6179ccc0d5d5641a273c1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8fd60f218d0ef386c7c450cff20aca3 |
publicationDate |
2007-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
WO-2007016644-A1 |
titleOfInvention |
Screening method for identification of compounds suitable for treatment of oral cavity malodor associated with consumption of garlic |
abstract |
This invention generally relates to a screening method for identifying compositions suitable for use in an oral composition (e.g., a confection or chewing gum product) effective for the treatment of oral cavity malodor associated with the consumption of garlic. In particular, this invention relates to a screening method for determining the ability of a composition to reduce the concentration of a sulfide or disulfide compound (e.g., diallyl disulfide) present in a model sample or solution which is representative of the oral cavity of a subject after consuming garlic, as an indicator of the effectiveness of that composition in the treatment of oral cavity malodor associated with the consumption of garlic. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014098894-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014098895-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2070528-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008016855-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105899948-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009074320-A1 |
priorityDate |
2005-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |