These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

155 related articles for article (PubMed ID: 20565232)

  • 1. Variation of the apparent viscosity of thickened drinks.
    O'Leary M; Hanson B; Smith CH
    Int J Lang Commun Disord; 2011; 46(1):17-29. PubMed ID: 20565232
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Viscosity and non-Newtonian features of thickened fluids used for dysphagia therapy.
    O'Leary M; Hanson B; Smith C
    J Food Sci; 2010 Aug; 75(6):E330-8. PubMed ID: 20722917
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Viscosity of thickened fluids that relate to the Australian National Standards.
    Karsten Hadde E; Ann Yvette Cichero J; Michael Nicholson T
    Int J Speech Lang Pathol; 2016 Aug; 18(4):402-10. PubMed ID: 27063673
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 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. Relationships Among Rheological, Sensory Texture, and Swallowing Pressure Measurements of Hydrocolloid-Thickened Fluids.
    Vickers Z; Damodhar H; Grummer C; Mendenhall H; Banaszynski K; Hartel R; Hind J; Joyce A; Kaufman A; Robbins J
    Dysphagia; 2015 Dec; 30(6):702-13. PubMed ID: 26289079
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Implications of changing the amount of thickener in thickened infant formula for infants with dysphagia.
    September C; Nicholson TM; Cichero JA
    Dysphagia; 2014 Aug; 29(4):432-7. PubMed ID: 24658846
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Thickened Formulas Used for Infants with Dysphagia: Influence of Time and Temperature.
    Ng V; Bogaardt H; Tzannes G; Collins S; Docking K
    Dysphagia; 2022 Aug; 37(4):923-932. PubMed ID: 34392421
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Rheological Behaviors of Thickened Infant Formula Prepared with Xanthan Gum-Based Food Thickeners for Dysphagic Infants.
    Yoon SN; Yoo B
    Dysphagia; 2017 Jun; 32(3):454-462. PubMed ID: 28271295
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of Thickened Fluids Used in Dysphagia Management Using Extensional Rheology.
    Hadde EK; Nicholson TM; Cichero JAY
    Dysphagia; 2020 Apr; 35(2):242-252. PubMed ID: 31115661
    [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. 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]  

  • 17. Lack of Standardization in Commercial Thickeners Used in the Management of Dysphagia.
    Machado AS; Lenz D; de Souza RDS; Eugênio RM; de Andrade TU; Pereira TC; Endringer DC
    Ann Nutr Metab; 2019; 75(4):246-251. PubMed ID: 31812968
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia.
    Vallons KJ; Helmens HJ; Oudhuis AA
    Int J Lang Commun Disord; 2015; 50(2):165-75. PubMed ID: 25298105
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption.
    Badia-Olmos C; Laguna L; Rizo A; Tárrega A
    J Texture Stud; 2022 Jun; 53(3):383-395. PubMed ID: 35434781
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.