M
Megumi Watanabe
Researcher at University of Tokushima
Publications - 29
Citations - 397
Megumi Watanabe is an academic researcher from University of Tokushima. The author has contributed to research in topics: Medicine & Allergy. The author has an hindex of 10, co-authored 21 publications receiving 290 citations.
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Journal ArticleDOI
PEEK with Reinforced Materials and Modifications for Dental Implant Applications.
Fitria Rahmitasari,Yuichi Ishida,Kosuke Kurahashi,Takashi Matsuda,Megumi Watanabe,Tetsuo Ichikawa +5 more
TL;DR: The current research on PEEK applications in dental implants, especially for the improvement of PEEK surface and body modifications, is summarized.
Journal ArticleDOI
Development of Autoimmune Exocrinopathy Resembling Sjögren's Syndrome in Estrogen-Deficient Mice of Healthy Background
Naozumi Ishimaru,Rieko Arakaki,Megumi Watanabe,Masaru Kobayashi,Katsushi Miyazaki,Yoshio Hayashi +5 more
TL;DR: The results suggest that estrogen deficiency exerts a crucial influence on autoantigen cleavage, and may cause, in part, autoimmune exocrinopathy in postmenopausal women.
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MiR-494-3p induced by compressive force inhibits cell proliferation in MC3T3-E1 cells.
Yuki Iwawaki,Noriko Mizusawa,Takeo Iwata,Nobuaki Higaki,Takaharu Goto,Megumi Watanabe,Yoritoki Tomotake,Tetsuo Ichikawa,Katsuhiko Yoshimoto +8 more
TL;DR: Compressive force might inhibit cell proliferation in osteoblasts by up-regulating miR-494-3p followed by FGFR2 and ROCK1 gene repressions, resulting in slower cell growth in MC3T3-E1 cells.
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Do sensation differences exist between dental implants and natural teeth?: a meta‐analysis
Nobuaki Higaki,Takaharu Goto,Yuichi Ishida,Megumi Watanabe,Yoritoki Tomotake,Tetsuo Ichikawa +5 more
TL;DR: This meta-analysis reconfirms that sensation differences between dental implants and natural teeth exist and suggested that both tactile sensibility and thickness discrimination thresholds of implants were significantly higher than those of natural teeth.
Journal ArticleDOI
Changes in food bolus texture during mastication.
Sachie Wada,Takaharu Goto,Keiko Fujimoto,Megumi Watanabe,Kan Nagao,Atsuko Nakamichi,Tetsuo Ichikawa +6 more
TL;DR: A model of oral processing for application in determining the appropriate number of chews for an individual is proposed, with hardness appears to be an important rheological factor in food bolus texture, with adhesiveness and cohesiveness being secondary aspects.