Lv1
34 积分 2025-11-06 加入
Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review
1个月前
已完结
Sarcopenia
1个月前
已完结
Sarcopenia
2个月前
已完结
Nutritional interventions to improve muscle mass, muscle strength, and physical performance in older people: an umbrella review of systematic reviews and meta-analyses
2个月前
已完结
Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake
2个月前
已完结
Modifying the consistency of food and fluids for swallowing difficulties in dementia
2个月前
已关闭
Swallowing Dynamics and Breathing-Swallowing Coordination Are Altered in Patients with Mild Cognitive Impairment
2个月前
已完结
Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
3个月前
已完结
The Development and Characterization of a New Easily Swallowed Valsartan Oral Jelly
3个月前
已关闭
Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia
8个月前
已完结
皖公网安备34019202002308
