{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,23]],"date-time":"2026-06-23T13:48:47Z","timestamp":1782222527351,"version":"3.54.5"},"reference-count":33,"publisher":"MJS Publishing, Medical Journals Sweden AB","license":[{"start":{"date-parts":[[2026,6,23]],"date-time":"2026-06-23T00:00:00Z","timestamp":1782172800000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["BIiD"],"abstract":"<jats:p>Background: Lithium disilicate ceramics are widely used for indirect restorations, yet their mechanical performance may be influenced by fabrication route and chemical challenge from foods and beverages.\nObjective: To compare the effects of food-simulating liquids (FSLs) on flexural strength, Vickers microhardness, and surface roughness of pressed lithium disilicate (IPS e.max Press) and Computer-Aided Design and Computer-Aided Manufacturing (CAD\/CAM) advanced lithium disilicate (CEREC Tessera).\nMaterials and methods: One hundred fifty rectangular specimens were prepared using IPS e.max Press and CEREC Tessera (n = 75 each) and allocated into five groups per material (n = 15): one unconditioned control group, artificial saliva (7 days at 37\u00b0C), 0.02% citric acid, 20% ethanol, or 50% ethanol. Citric acid and ethanol groups underwent three 5-minute challenge cycles followed by re-storage in artificial saliva. Flexural strength was assessed by three-point bending. Microhardness (Vickers HV1\/10) and surface roughness (Ra) were measured on independent specimens. Data were analysed using two-way analysis of variance with Tukey\u2019s post hoc test for flexural strength and surface roughness. For microhardness, factorial analysis was limited to the comparable shared conditions because ethanol-exposed IPS e.max Press specimens did not yield reliable Vickers measurements.\nResults: CEREC Tessera showed higher flexural strength than IPS e.max Press across conditions (control: 362.6 \u00b1 15.4 vs 331.0 \u00b1 8.5 MPa). Ethanol reduced strength in both materials, with the greatest reduction in 50% ethanol (238.0 \u00b1 9.6 vs 147.4 \u00b1 7.5 MPa). Across comparable conditions, CEREC Tessera also showed higher microhardness, while reliable Vickers measurements could not be obtained for ethanol-exposed IPS e.max Press specimens. Surface roughness increased after acidic and alcoholic exposure in both materials, although CEREC Tessera remained smoother overall (control: 0.06 \u00b1 0.02 vs 0.67 \u00b1 0.36 \u00b5m).Conclusion: CEREC Tessera demonstrated superior flexural strength, microhardness, and surface integrity compared with IPS e.max Press after exposure to FSLs, suggesting that fabrication route influences laboratory performance under chemical challenge.<\/jats:p>","DOI":"10.2340\/biid.v13.46275","type":"journal-article","created":{"date-parts":[[2026,6,23]],"date-time":"2026-06-23T13:01:51Z","timestamp":1782219711000},"page":"499-507","source":"Crossref","is-referenced-by-count":0,"title":["Effect of food-simulating liquids on flexural strength, Vickers microhardness, and surface roughness of IPS e.max Press and CEREC Tessera"],"prefix":"10.2340","volume":"13","author":[{"given":"Asmaa","family":"Abdeewi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seham A.","family":"Elsawaay","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ahmed A.","family":"Mhanni","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abubaker","family":"Qutieshat","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1183","published-online":{"date-parts":[[2026,6,23]]},"reference":[{"key":"159938","doi-asserted-by":"crossref","unstructured":"Al-Johani H, Bukhari A, Abduo J, Sulaiman T. 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