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80 积分 2022-10-18 加入
Swallowing dysfunction and dysphagia is an unrecognized challenge for oral drug therapy
10天前
已完结
Dysphagia
12天前
已完结
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food
17天前
已完结
One‐bite sized 3D printed finger foods, oriented to malnutrition, sarcopenia, and frailty prevention in the older people
19天前
已完结
Clinical applications of IDDSI framework for texture recommendation for dysphagia patients
19天前
已完结
Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review
19天前
已完结
Analyses of functional diets formulated for dysphagia patients under international dysphagia diet standardization initiative (IDDSI) level 3 to level 7
19天前
已完结
Adapting the International Dysphagia Diet Standardisation Initiative in East Asia: Feasibility study
19天前
已完结
Supramolecular polymerization for dysphagia diets
19天前
已完结
Effects of microwave combined with conduction heating on surimi quality and morphology
22天前
已完结
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