328 related articles for article (PubMed ID: 16815121)
1. Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets.
Matta Z; Chambers E; Mertz Garcia J; McGowan Helverson JM
J Am Diet Assoc; 2006 Jul; 106(7):1049-54. PubMed ID: 16815121
[TBL] [Abstract][Full Text] [Related]
2. Viscosity of dysphagia-oriented cold-thickened beverages: effect of setting time at refrigeration temperature.
Kim SG; Yoo B
Int J Lang Commun Disord; 2015; 50(3):397-402. PubMed ID: 25469989
[TBL] [Abstract][Full Text] [Related]
3. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.
Cho HM; Yoo B
J Acad Nutr Diet; 2015 Jan; 115(1):106-11. PubMed ID: 25441963
[TBL] [Abstract][Full Text] [Related]
4. Comparison of the rheological properties of ready-to-serve and powdered instant food-thickened beverages at different temperatures for dysphagic patients.
Adeleye B; Rachal C
J Am Diet Assoc; 2007 Jul; 107(7):1176-82. PubMed ID: 17604748
[TBL] [Abstract][Full Text] [Related]
5. Viscosity differences between thickened beverages suitable for elderly patients with dysphagia.
Garin N; De Pourcq JT; Martín-Venegas R; Cardona D; Gich I; Mangues MA
Dysphagia; 2014 Aug; 29(4):483-8. PubMed ID: 24842337
[TBL] [Abstract][Full Text] [Related]
6. Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture.
Baert F; Vlaemynck G; Beeckman AS; Van Weyenberg S; Matthys C
J Food Sci; 2021 Mar; 86(3):1039-1047. PubMed ID: 33521981
[TBL] [Abstract][Full Text] [Related]
7. Comparisons of thickened beverages using line spread measurements.
Budke J; Garcia JM; Chambers E
J Am Diet Assoc; 2008 Sep; 108(9):1532-5. PubMed ID: 18755328
[TBL] [Abstract][Full Text] [Related]
8. Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener.
Kim H; Hwang HI; Song KW; Lee J
J Texture Stud; 2017 Dec; 48(6):571-585. PubMed ID: 28419504
[TBL] [Abstract][Full Text] [Related]
9. Taste preference and rating of commercial and natural thickeners.
Horwarth M; Ball A; Smith R
Rehabil Nurs; 2005; 30(6):239-46. PubMed ID: 16294803
[TBL] [Abstract][Full Text] [Related]
10. Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners.
Kim YH; Jeong GY; Yoo B
J Texture Stud; 2018 Dec; 49(6):653-658. PubMed ID: 30187484
[TBL] [Abstract][Full Text] [Related]
11. Institutionalized elderly are able to detect small viscosity variations in thickened water with gum-based thickeners: should texture classifications be reviewed?
Calmarza-Chueca F; Cristina-Sánchez-Gimeno A; Perez-Nogueras J; Caverni-Muñoz A; Sanz-Arque A; Arbones-Mainar JM; Sanz-Paris A
BMC Geriatr; 2021 Nov; 21(1):647. PubMed ID: 34798812
[TBL] [Abstract][Full Text] [Related]
12. Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.
Evans J; Zulewska J; Newbold M; Drake MA; Barbano DM
J Dairy Sci; 2010 May; 93(5):1824-43. PubMed ID: 20412896
[TBL] [Abstract][Full Text] [Related]
13. Development of an objective method for assessing viscosity of formulated foods and beverages for the dysphagic diet.
Mann LL; Wong K
J Am Diet Assoc; 1996 Jun; 96(6):585-8. PubMed ID: 8655906
[TBL] [Abstract][Full Text] [Related]
14. Should the Energy Contribution of Commercial Thickeners Be Considered in the Nutrition Plan of Patients With Dysphagia?
Miranda D; Breda J; Cardoso R; Gonçalves N; Caldas AC; Ferreira JJ
Nutr Clin Pract; 2020 Aug; 35(4):649-654. PubMed ID: 31489690
[TBL] [Abstract][Full Text] [Related]
15. Rheological characterization of thickened protein-based beverages under different food thickeners and setting times.
Kim CY; Yoo B
J Texture Stud; 2018 Jun; 49(3):293-299. PubMed ID: 29574854
[TBL] [Abstract][Full Text] [Related]
16. Rheological Properties and Stability of Thickeners for Clinical Use.
Calmarza-Chueca F; Sánchez-Gimeno AC; Raso-Pueyo J; Arbones-Mainar JM; Caverni-Muñoz A; Sanz-Arque A; Sanz-Paris A
Nutrients; 2022 Aug; 14(17):. PubMed ID: 36079712
[TBL] [Abstract][Full Text] [Related]
17. Use of starch/xanthan gum combinations as thickeners of cocoa syrups.
Sikora M; Juszczak L; Sady M; Krawontka J
Nahrung; 2003 Apr; 47(2):106-13. PubMed ID: 12744288
[TBL] [Abstract][Full Text] [Related]
18. Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel.
Pickering GJ
J Anim Physiol Anim Nutr (Berl); 2009 Feb; 93(1):52-60. PubMed ID: 19386008
[TBL] [Abstract][Full Text] [Related]
19. Thickened fluids: investigation of users' experiences and perceptions.
Smith CH; Jebson EM; Hanson B
Clin Nutr; 2014 Feb; 33(1):171-4. PubMed ID: 24176128
[TBL] [Abstract][Full Text] [Related]
20. A Comparative Study Between Modified Starch and Xanthan Gum Thickeners in Post-Stroke Oropharyngeal Dysphagia.
Vilardell N; Rofes L; Arreola V; Speyer R; Clavé P
Dysphagia; 2016 Apr; 31(2):169-79. PubMed ID: 26607158
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
