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 *

167 related articles for article (PubMed ID: 38129002)

  • 21. The impact of modification techniques on the rheological properties of dysphagia foods and liquids.
    de Villiers M; Hanson B; Moodley L; Pillay M
    J Texture Stud; 2020 Feb; 51(1):154-168. PubMed ID: 31397895
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Perspectives of people with dysphagia and their supporters on the potential for 3D food printing to improve mealtime-related quality of life.
    Smith R; Bryant L; Hemsley B
    Disabil Rehabil Assist Technol; 2024 Apr; 19(3):1032-1040. PubMed ID: 36454610
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Chocolate-based Ink Three-dimensional Printing (Ci3DP).
    Karyappa R; Hashimoto M
    Sci Rep; 2019 Oct; 9(1):14178. PubMed ID: 31578354
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing.
    Kim HW; Lee JH; Park SM; Lee MH; Lee IW; Doh HS; Park HJ
    J Food Sci; 2018 Dec; 83(12):2923-2932. PubMed ID: 30506688
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Allied Health Professionals' Views on the Use of 3D Food Printing to Improve the Mealtime Quality of Life for People With Dysphagia: Impact, Cost, Practicality, and Potential.
    Smith R; Bryant L; Hemsley B
    Am J Speech Lang Pathol; 2022 Jul; 31(4):1868-1877. PubMed ID: 35613623
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Three-Dimensional Printing of Food Foams Stabilized by Hydrocolloids for Hydration in Dysphagia.
    Lee AY; Pant A; Pojchanun K; Lee CP; An J; Hashimoto M; Tan UX; Leo CH; Wong G; Chua CK; Zhang Y
    Int J Bioprint; 2021; 7(4):393. PubMed ID: 34805589
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 3D Printing of smart labels with curcumin-loaded soy protein isolate.
    Li H; Liu M; Li J; Zhang X; Zhang H; Zheng L; Xia N; We I A; Hua S
    Int J Biol Macromol; 2024 Jan; 255():128211. PubMed ID: 37989429
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass.
    An YJ; Guo CF; Zhang M; Zhong ZP
    J Sci Food Agric; 2019 Jan; 99(2):639-646. PubMed ID: 29951991
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type.
    Wang Z; Chen F; Deng Y; Tang X; Li P; Zhao Z; Zhang M; Liu G
    Food Chem; 2024 Nov; 458():140302. PubMed ID: 38968706
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of insoluble dietary fiber on printing properties and molecular interactions of 3D-printed soy protein isolate-wheat gluten plant-based meats.
    Cheng Z; Qiu Y; Bian M; He Y; Xu S; Li Y; Ahmad I; Ding Y; Lyu F
    Int J Biol Macromol; 2024 Feb; 258(Pt 1):128803. PubMed ID: 38104685
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework.
    Cichero JA; Lam P; Steele CM; Hanson B; Chen J; Dantas RO; Duivestein J; Kayashita J; Lecko C; Murray J; Pillay M; Riquelme L; Stanschus S
    Dysphagia; 2017 Apr; 32(2):293-314. PubMed ID: 27913916
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Are Medication Swallowing Lubricants Suitable for Use in Dysphagia? Consistency, Viscosity, Texture, and Application of the International Dysphagia Diet Standardization Initiative (IDDSI) Framework.
    Malouh MA; Cichero JAY; Manrique YJ; Crino L; Lau ETL; Nissen LM; Steadman KJ
    Pharmaceutics; 2020 Sep; 12(10):. PubMed ID: 32998301
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Co-encapsulation of hydrophilic and hydrophobic bioactives stabilized in nanostarch-assisted emulsion for inner core gel of coaxial 3D printing.
    Niu R; Zhao R; Hu H; Yu X; Huang Z; Cheng H; Yin J; Zhou J; Xu E; Liu D
    Carbohydr Polym; 2024 Nov; 343():122499. PubMed ID: 39174108
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Development of 3D printed k-carrageenan-based gummy candies modified by fenugreek gum: Correlating 3D printing performance with sol-gel transition.
    Qiu L; Zhang M; Ghazal AF; Chu Z; Luo Z
    Int J Biol Macromol; 2024 Apr; 265(Pt 1):130865. PubMed ID: 38490387
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline.
    Wong MC; Chan KMK; Wong TT; Tang HW; Chung HY; Kwan HS
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893658
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds.
    Carranza T; Tejo-Otero A; Bengoechea C; Guerrero P; de la Caba K
    Gels; 2024 Mar; 10(4):. PubMed ID: 38667642
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Rheology, Texture and Swallowing Characteristics of a Texture-Modified Dysphagia Food Prepared Using Common Supplementary Materials.
    Wang X; Rong L; Shen M; Yu Q; Chen Y; Li J; Xie J
    Foods; 2023 Jun; 12(12):. PubMed ID: 37372499
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of different viscous liquids and solid foods on swallowing speeds and sounds among healthy adults.
    Feng C; Volkman K; Wagoner C; Siu KC
    Int J Lang Commun Disord; 2022 Jan; 57(1):78-89. PubMed ID: 34637189
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Physical and textural properties of functional edible protein films from soybean using an innovative 3D printing technology.
    Dey S; Hettiarachchy N; Bisly AA; Luthra K; Atungulu GG; Ubeyitogullari A; Mozzoni LA
    J Food Sci; 2022 Nov; 87(11):4808-4819. PubMed ID: 36183162
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Textural characterization of calcium salts-induced mung bean starch-flaxseed protein composite gels as dysphagia food.
    Min C; Yang Q; Pu H; Cao Y; Ma W; Kuang J; Huang J; Xiong YL
    Food Res Int; 2023 Feb; 164():112355. PubMed ID: 36737943
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.