Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses-Reference-Cited by-同舟云学术

Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses

Published:2024-02-21 Issue: Volume: Page:
ISSN:0179-051X
Container-title:Dysphagia
language:en
Short-container-title:Dysphagia

Author:

Sodhi Navdeep Singh,Dhillon Bhavnita^ORCID,Sandhu Pashaura Singh,Bhagat Deepak,Gupta Priya,Kaur Amritpal,Sharma Shivangi,Khan Zakir Showkat

Funder

Rashtriya Uchchatar Shiksha Abhiyan

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00455-024-10671-9.pdf

Reference54 articles.

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2. International Dysphagia Diet Standardization Initiative (IDDSI). www.iddsi.org. Accessed 20 Mar 2023

3. Cichero JA, Steele C, Duivestein J, Clavé P, Chen J, Kayashita J, Murray J. The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: foundations of a global initiative. Curr Phys Med Rehabil Rep. 2013;1(4):280–91.

4. Chatterjee S, Hedman BJ, Kirby DF. An unusual cause of dysphagia. J Clin Rheumatol. 2018;24(8):444–8.

5. Ekberg O, Hamdy S, Woisard V, Wuttge-Hannig A, Ortega P. Social and psychological burden of dysphagia: its impact on diagnosis and treatment. Dysphagia. 2002;17(2):139–46.

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