相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Rheological Issues on Oropharyngeal Dysphagia
Crispulo Gallegos et al.
DYSPHAGIA (2023)
Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption
Celia Badia-Olmos et al.
JOURNAL OF TEXTURE STUDIES (2022)
Knowledge and Practice of Health Professionals in the Management of Dysphagia
Eduardo Sanchez-Sanchez et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2021)
Institutionalized elderly are able to detect small viscosity variations in thickened water with gum-based thickeners: should texture classifications be reviewed?
Fernando Calmarza-Chueca et al.
BMC GERIATRICS (2021)
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet
Helena de O. S. Schmidt et al.
JOURNAL OF TEXTURE STUDIES (2021)
Exploring Tools for Designing Dysphagia-Friendly Foods: A Review
Larisa Giura et al.
FOODS (2021)
Is IDDSI an Evidence-Based Framework? A Relevant Question for the Frail Older Population
Claudia Cote et al.
GERIATRICS (2020)
Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysphagia
Omar Ortega et al.
NUTRIENTS (2020)
Shear and extensional rheological characterization of thickened fluid for dysphagia management
E. K. Hadde et al.
JOURNAL OF FOOD ENGINEERING (2019)
Effect of a gum-based thickener on the safety of swallowing in patients with poststroke oropharyngeal dysphagia
Mireia Bolivar-Prados et al.
NEUROGASTROENTEROLOGY AND MOTILITY (2019)
Incremental Adjustments to Amount of Thickening Agent in Beverages: Implications for Clinical Practitioners Who Oversee Nutrition Care Involving Thickened Liquids
Jane Mertz Garcia et al.
FOODS (2019)
Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework
Julie A. Y. Cichero et al.
DYSPHAGIA (2017)
Consistency stability of water thickened with maltodextrin, xanthan gum and potassium chloride
Dauana Cassia Alves et al.
JOURNAL OF TEXTURE STUDIES (2017)
Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener
Hyeri Kim et al.
JOURNAL OF TEXTURE STUDIES (2017)
A Comparative Study Between Modified Starch and Xanthan Gum Thickeners in Post-Stroke Oropharyngeal Dysphagia
N. Vilardell et al.
DYSPHAGIA (2016)
Effect of Bolus Viscosity on the Safety and Efficacy of Swallowing and the Kinematics of the Swallow Response in Patients with Oropharyngeal Dysphagia: White Paper by the European Society for Swallowing Disorders (ESSD)
Roger Newman et al.
DYSPHAGIA (2016)
Viscosity Differences Between Thickened Beverages Suitable for Elderly Patients with Dysphagia
Noe Garin et al.
DYSPHAGIA (2014)
Comparison of Different Gum-Based Thickeners Using a Viscometer and Line Spread Test: A Preliminary Study
Jae Hyeon Park et al.
ANNALS OF REHABILITATION MEDICINE-ARM (2014)
Steady and Dynamic Shear Rheological Properties of Gum-Based Food Thickeners Used for Diet Modification of Patients with Dysphagia: Effect of Concentration
Chan-Won Seo et al.
DYSPHAGIA (2013)
Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety
Julie Ay Cichero
NUTRITION JOURNAL (2013)
Variation of the apparent viscosity of thickened drinks
Mark O'Leary et al.
INTERNATIONAL JOURNAL OF LANGUAGE & COMMUNICATION DISORDERS (2011)
Viscosity and Non-Newtonian Features of Thickened Fluids Used for Dysphagia Therapy
Mark O'Leary et al.
JOURNAL OF FOOD SCIENCE (2010)
Serving temperature viscosity measurements of nectar- and honey-thick liquids
Jane Mertz Garcia et al.
DYSPHAGIA (2008)
Rheological characterisation of food thickeners marketed in Australia in various media for the management of dysphagia. I: Water and cordial
P. A. Sopade et al.
JOURNAL OF FOOD ENGINEERING (2007)
Time-dependent rheology of starch thickeners and the clinical implications for dysphagia therapy
Richard J. Dewar et al.
DYSPHAGIA (2006)
Viscosity measurements of nectar- and honey-thick liquids: Product, liquid, and time comparisons
JM Garcia et al.
DYSPHAGIA (2005)