-
1
Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework
Published 2025-12-01Subjects: Get full text
Article -
2
Diet management of older subjects with Oropharyngeal Dysphagia: The efficacy of ready-made texture-modified and fortified meals
Published 2025-02-01Subjects: Get full text
Article -
3
-
4
A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage
Published 2024-01-01Subjects: Get full text
Article -
5
Organisational Factors in Residential Aged Care Facilities Influencing Specialised Texture Modified Diets
Published 2025-08-01Subjects: “…texture modified diets, dysphagia, organisational barriers, residential aged care facilities…”
Get full text
Article -
6
Thermoreversible Hydrocolloid Blends for Structurally Stable Reheated Carrot Purée in Dysphagia Management
Published 2025-06-01Subjects: Get full text
Article -
7
Development of Texture-Modified Meat and Thickened Soup Combination for Oral Dysphagia Patients with Uniform Firmness and Solid Appearance
Published 2025-07-01Subjects: “…texture-modified foods…”
Get full text
Article -
8
Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products
Published 2025-01-01Subjects: Get full text
Article -
9
-
10
Effect of Thermal Treatment and the Addition of Texture Modifiers on the Rheological Properties and the Microflora of Reconstituted Kefir Powder
Published 2025-02-01Subjects: Get full text
Article