Citations (20)
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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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HeatherH. Keller & LisaM. Duizer. (2014) Keeping Consumers Safe: Food Providers' Perspectives on Pureed Food. Journal of Nutrition in Gerontology and Geriatrics 33:3, pages 160-178.
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Articles from other publishers (18)
Lily Chen, Bronwyn Hemsley & Deborah Debono. (2023) The Impact of Food-Shaping Techniques on Nutrition, Mealtime Experiences, and Quality of Life for Older Adults in Aged Care Settings: A Systematic Review. Current Nutrition Reports.
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Chhychhy Chao, Jang Hong Lee, In Woo Kim, Ra Yeong Choi, Hyun Woo Kim & Hyun Jin Park. (2023) Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly. Food Bioscience, pages 102924.
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Isabelle Germain. 2022. Dysphagia - New Advances. Dysphagia - New Advances.
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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Courtney Reddacliff, Bronwyn Hemsley, Rebecca Smith, Sayne Dalton, Sarah Jones, Amy Fitzpatrick, Fiona Given, Jack Kelly, Xanthe Lawson, Simon Darcy, Deborah Debono, Kath Benfer & Susan Balandin. (2022) Examining the Content and Outcomes of Training in Dysphagia and Mealtime Management: A Systematic Review Informing Co-Design of New Training. American Journal of Speech-Language Pathology 31:3, pages 1535-1552.
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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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Xiaojing Sharon Wu, Lina Yousif, Anna Miles & Andrea Braakhuis. (2022) A Comparison of Dietary Intake and Nutritional Status between Aged Care Residents Consuming Texture-Modified Diets with and without Oral Nutritional Supplements. Nutrients 14:3, pages 669.
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Lisa Sossen, Maxine Bonham & Judi Porter. (2021) Can fortified, nutrient-dense and enriched foods and drink-based nutrition interventions increase energy and protein intake in residential aged care residents? A systematic review with meta-analyses. International Journal of Nursing Studies 124, pages 104088.
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Dai Pu, Yuen-Yu Choi, Karen Man-Kei Chan & May Man-Wai Poon. (2021) Modifying Puree Meals in Residential Aged Care Facilities: A Multi-Centre Feasibility and Acceptability Study. Geriatrics 6:4, pages 108.
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Gorka Merino, Maria Remedios Marín-Arroyo, María José Beriain & Francisco C. Ibañez. (2021) Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance. Foods 10:2, pages 480.
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María D. Ballesteros-Pomar, A. Cherubini, H. Keller, P. Lam, Y. Rolland & S. F. Simmons. (2020) Texture-Modified Diet for Improving the Management of Oropharyngeal Dysphagia in Nursing Home Residents: An Expert Review. The journal of nutrition, health & aging 24:6, pages 576-581.
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Kaylen J. Pfisterer, Robert Amelard, Braeden Syrnyk & Alexander Wong. (2019) Towards Computer Vision Powered Color-Nutrient Assessment of Puréed Food. Towards Computer Vision Powered Color-Nutrient Assessment of Puréed Food.
Jane Mertz Garcia, Edgar ChambersIVIV, Emily Groves Russell & Abilene Katt. (2018) Modifying Food Textures: Practices and Beliefs of Staff Involved in Nutrition Care. American Journal of Speech-Language Pathology 27:4, pages 1458-1473.
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Kaylen J. Pfisterer, Robert Amelard, Audrey G. Chung & Alexander Wong. (2018) A new take on measuring relative nutritional density: The feasibility of using a deep neural network to assess commercially-prepared puréed food concentrations. Journal of Food Engineering 223, pages 220-235.
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Kaylen J. Pfisterer, Robert Amelard & Alexander Wong. (2018) Differential color space analysis for investigating nutrient content in a pureed food dilution-flavor matrix: a step toward objective malnutrition risk assessment. Differential color space analysis for investigating nutrient content in a pureed food dilution-flavor matrix: a step toward objective malnutrition risk assessment.
Vanessa Vucea, Heather H. Keller, Jill M. Morrison, Alison M. Duncan, Lisa M. Duizer, Natalie Carrier, Christina O. Lengyel & Susan E. Slaughter. (2017) Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the Making the Most of Mealtimes (M3) project. BMC Nutrition 3:1.
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Rachel Milte, Wendy Shulver, Maggie Killington, Clare Bradley, Michelle Miller & Maria Crotty. (2017) Struggling to maintain individuality – Describing the experience of food in nursing homes for people with dementia. Archives of Gerontology and Geriatrics 72, pages 52-58.
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Katherine Field & Lisa M. Duizer. (2016) Food Sensory Properties and the Older Adult. Journal of Texture Studies 47:4, pages 266-276.
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