WordNet

of or relating to or affecting or for use in the mouth; "oral hygiene"; "an oral thermometer"; "an oral vaccine"
an examination conducted by spoken communication (同)oral exam, oral_examination, viva voce, viva
using speech rather than writing; "an oral tradition"; "an oral agreement" (同)unwritten
a stage in psychosexual development when the childs interest is concentrated in the mouth; fixation at this stage is said to result in dependence, selfishness, and aggression
of or involving the mouth or mouth region or the surface on which the mouth is located; "the oral cavity"; "the oral mucous membrane"; "the oral surface of a starfish"

PrepTutorEJDIC

『口頭の』,口述の(spoken) / 口の,口部の / 経口の
《選択を表し,語句・節を結んで》《肯定文・疑問文で》・・・『または』・・・,・・・か・・・ / 《否定文で》・・・も・・・もない / 《命令的表現の後で》『さもないと』 / 《前出の語を言い換えたり説明したりして》『すなわち』,言い換えれば
(食物の)摂取

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Does monosodium glutamate really cause headache? : a systematic review of human studies.

Obayashi Y1, Nagamura Y2.
The journal of headache and pain.J Headache Pain.2016 Dec;17(1):54. doi: 10.1186/s10194-016-0639-4. Epub 2016 May 17.
Although monosodium glutamate (MSG) is classified as a causative substance of headache in the International Classification of Headache Disorders 3rd edition (ICHD-III beta), there is no literature in which causal relationship between MSG and headache was comprehensively reviewed. We performed system
PMID 27189588

Carbohydrate mouth rinse and caffeine improves high-intensity interval running capacity when carbohydrate restricted.

Kasper AM1, Cocking S1, Cockayne M1, Barnard M1, Tench J1, Parker L1, McAndrew J1, Langan-Evans C1, Close GL1, Morton JP1.
European journal of sport science.Eur J Sport Sci.2016 Aug;16(5):560-8. doi: 10.1080/17461391.2015.1041063. Epub 2015 Jun 2.
We tested the hypothesis that carbohydrate mouth rinsing, alone or in combination with caffeine, augments high-intensity interval (HIT) running capacity undertaken in a carbohydrate-restricted state. Carbohydrate restriction was achieved by performing high-intensity running to volitional exhaustion
PMID 26035740

Becker A1, Boulaaba A1, Pingen S1, Krischek C1, Klein G2.
Meat science.Meat Sci.2016 Aug;118:82-8. doi: 10.1016/j.meatsci.2016.03.026. Epub 2016 Mar 29.
Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. Low temperature, long time (LTLT) treatments over 2
PMID 27060409