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 *

143 related articles for article (PubMed ID: 27569713)

  • 1. PEG and Thickeners: A Critical Interaction Between Polyethylene Glycol Laxative and Starch-Based Thickeners.
    Carlisle BJ; Craft G; Harmon JP; Ilkevitch A; Nicoghosian J; Sheyner I; Stewart JT
    J Am Med Dir Assoc; 2016 Sep; 17(9):860-1. PubMed ID: 27569713
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 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. 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. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. 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]  

  • 9. The effects of a xanthan gum-based thickener on the swallowing function of patients with dysphagia.
    Rofes L; Arreola V; Mukherjee R; Swanson J; Clavé P
    Aliment Pharmacol Ther; 2014 May; 39(10):1169-79. PubMed ID: 24628492
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Time-dependent rheology of starch thickeners and the clinical implications for dysphagia therapy.
    Dewar RJ; Joyce MJ
    Dysphagia; 2006 Oct; 21(4):264-9. PubMed ID: 17216389
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of bolus rheology on aspiration in patients with Dysphagia.
    Leonard RJ; White C; McKenzie S; Belafsky PC
    J Acad Nutr Diet; 2014 Apr; 114(4):590-4. PubMed ID: 24161369
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Variations in tongue-palate swallowing pressures when swallowing xanthan gum-thickened liquids.
    Steele CM; Molfenter SM; Péladeau-Pigeon M; Polacco RC; Yee C
    Dysphagia; 2014 Dec; 29(6):678-84. PubMed ID: 25087111
    [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. Characterizing the Flow of Thickened Barium and Non-barium Liquid Recipes Using the IDDSI Flow Test.
    Barbon CEA; Steele CM
    Dysphagia; 2019 Feb; 34(1):73-79. PubMed ID: 29948262
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Shear and extensional rheology of commercial thickeners used for dysphagia management.
    Waqas MQ; Wiklund J; Altskär A; Ekberg O; Stading M
    J Texture Stud; 2017 Dec; 48(6):507-517. PubMed ID: 28464563
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of barium sulfate on rheological properties and IDDSI flow consistency of liquid stimuli prepared using commercial thickening powders.
    Kongjaroen A; Methacanon P; Gamonpilas C
    J Texture Stud; 2023 Dec; 54(6):835-844. PubMed ID: 37340614
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Through Thick and Thin: The In Vitro Effects of Thickeners on Infant Feed Viscosity.
    Koo JK; Narvasa A; Bode L; Kim JH
    J Pediatr Gastroenterol Nutr; 2019 Nov; 69(5):e122-e128. PubMed ID: 31449171
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effect of saliva on the viscosity of thickened drinks.
    Hanson B; O'Leary MT; Smith CH
    Dysphagia; 2012 Mar; 27(1):10-9. PubMed ID: 21374083
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.