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Yady J. Manrique, Arron M. Sparkes, Julie A.Y. Cichero, Jason R. Stokes, Lisa M. Nissen & Kathryn J. Steadman. (2016) Oral medication delivery in impaired swallowing: thickening liquid medications for safe swallowing alters dissolution characteristics. Drug Development and Industrial Pharmacy 42:9, pages 1537-1544.
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Articles from other publishers (12)
Shuhan Liu, Dongling Qiao, Zihang Cheng, Fengwei Xie, Siming Zhao & Binjia Zhang. (2023) Towards designing dysphagia foods: Recent advances in influencing factors and computer modeling for the swallowing of thickened fluids. Trends in Food Science & Technology 137, pages 17-30.
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Subin An, Wonjae Lee & Byoungseung Yoo. (2023) Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia. Preventive Nutrition and Food Science 28:1, pages 83-88.
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Enrico Karsten Hadde, Sangeeta Prakash, Wei Chen & Jianshe Chen. (2022) Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids. Journal of Texture Studies 53:5, pages 609-616.
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Vivian Ng, Hans Bogaardt, Gloria Tzannes, Sheridan Collins & Kimberley Docking. (2021) Thickened Formulas Used for Infants with Dysphagia: Influence of Time and Temperature. Dysphagia 37:4, pages 923-932.
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Francisco C. Ibañez, Gorka Merino, María Remedios Marín‐Arroyo & María José Beriain. (2022) Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2738-2771.
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Manwa L. Ng & Anthony Ki. (2022) Acoustic characteristics associated with liquid swallowing sounds of different bolus consistencies in young healthy adults. International Journal of Language & Communication Disorders 57:3, pages 552-564.
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Pawadee Methacanon, Chaiwut Gamonpilas, Akapong Kongjaroen & Chonchanok Buathongjan. (2021) Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 4101-4119.
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Enrico K. Hadde & Jianshe Chen. (2020) Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management. Journal of Texture Studies 52:1, pages 4-15.
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Marwa A. Malouh, Julie A.Y. Cichero, Yady J. Manrique, Lucia Crino, Esther T. L. Lau, Lisa M. Nissen & Kathryn J. Steadman. (2020) Are Medication Swallowing Lubricants Suitable for Use in Dysphagia? Consistency, Viscosity, Texture, and Application of the International Dysphagia Diet Standardization Initiative (IDDSI) Framework. Pharmaceutics 12:10, pages 924.
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Alexander I.V. Ross, Philippa Tyler, M. Gabriela Borgognone & Bernadette M. Eriksen. (2019) Relationships between shear rheology and sensory attributes of hydrocolloid-thickened fluids designed to compensate for impairments in oral manipulation and swallowing. Journal of Food Engineering 263, pages 123-131.
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Ben Hanson, Rashid Jamshidi, Andrew Redfearn, Ryan Begley & Catriona M. Steele. (2019) Experimental and Computational Investigation of the IDDSI Flow Test of Liquids Used in Dysphagia Management. Annals of Biomedical Engineering 47:11, pages 2296-2307.
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Emi Watanabe, Yoshie Yamagata, Junko Fujitani, Ichiro Fujishima, Koji Takahashi, Risa Uyama, Hiro Ogoshi, Akiko Kojo, Hiroshi Maeda, Koichiro Ueda & Jun Kayashita. (2017) The Criteria of Thickened Liquid for Dysphagia Management in Japan. Dysphagia 33:1, pages 26-32.
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