Citations (14)
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Rebecca Smith, Lucy Bryant & Bronwyn Hemsley. (2022) Perspectives of people with dysphagia and their supporters on the potential for 3D food printing to improve mealtime-related quality of life. Disability and Rehabilitation: Assistive Technology 0:0, pages 1-9.
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HeatherH. Keller, JulieL. Locher & CatrionaM. Steele. (2014) Translational Advancements in Applications of Pureed Food. Journal of Nutrition in Gerontology and Geriatrics 33:3, pages 135-138.
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Laurel Ettinger, HeatherH. Keller & LisaM. Duizer. (2014) Characterizing Commercial Pureed Foods: Sensory, Nutritional, and Textural Analysis. Journal of Nutrition in Gerontology and Geriatrics 33:3, pages 179-197.
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HeatherH. Keller & LisaM. Duizer. (2014) What Do Consumers Think of Pureed Food? Making the Most of the Indistinguishable Food. Journal of Nutrition in Gerontology and Geriatrics 33:3, pages 139-159.
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Articles from other publishers (10)
Jamal Amyoony, Tanvi Dabas, Mackenzie Gorman, Rachael Moss & Matthew B. McSweeney. (2023) Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea). Journal of Texture Studies.
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Xiaojing Sharon Wu, Anna Miles & Andrea Braakhuis. (2022) Effects of hydrolysed meat on dietary intake and nutritional status in aged care residents requiring pureed diets: a crossover randomised controlled trial. BMC Geriatrics 22:1.
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Xiaojing Sharon Wu, Anna Miles & Andrea Braakhuis. (2022) Attitudes towards Freshly Made and Readily Prepared Texture-Modified Foods among Speech-Language Therapists, Dietitians, and Community-Dwelling Older Adults. Foods 11:14, pages 2157.
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Rebecca Smith, Lucy Bryant & Bronwyn Hemsley. (2022) Allied Health Professionals' Views on the Use of 3D Food Printing to Improve the Mealtime Quality of Life for People With Dysphagia: Impact, Cost, Practicality, and Potential. American Journal of Speech-Language Pathology 31:4, pages 1868-1877.
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Rebecca Smith, Lucy Bryant, Courtney Reddacliff & Bronwyn Hemsley. (2022) A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food. International Journal of Food Design 7:1, pages 7-28.
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Claire Darizu Munialo, Vassilis Kontogiorgos, Stephen R. Euston & Isabella Nyambayo. (2020) Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review. International Journal of Food Science & Technology 55:5, pages 1862-1871.
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Signe L. Okkels, Ditte R. Dybdal, Anne M. Beck, Susanne Bügel, Tobias W. Klausen & Annemarie Olsen. (2019) An investigation of main meal preferences in nursing home residents. Journal of Sensory Studies, pages e12504.
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S.L. Okkels, M. Saxosen, S. Bügel, A. Olsen, T.W. Klausen & A.M. Beck. (2018) Acceptance of texture-modified in-between-meals among old adults with dysphagia. Clinical Nutrition ESPEN 25, pages 126-132.
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Hiroshi Endo, Shuichi Ino & Waka Fujisaki. (2017) Texture-dependent effects of pseudo-chewing sound on perceived food texture and evoked feelings in response to nursing care foods. Appetite 116, pages 493-501.
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Xiao Song, Davide Giacalone, Susanne M. Bølling Johansen, Michael Bom Frøst & Wender L.P. Bredie. (2016) Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults. Trends in Food Science & Technology 53, pages 49-59.
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