Characterizing process control of fluid viscosities in nursing homes-Reference-Cited by-同舟云学术

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Characterizing process control of fluid viscosities in nursing homes

Published:2004-06 Issue:6 Volume:104 Page:969-971
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Smith Terra L.,Sun Maria M.,Pippin Jennifer

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference12 articles.

1. Dysphagia among nursing home residents;Kayser-Jones;Geriatr Nurs,1999

2. Nutritional issues in dysphagia;Brody;Nutr Clin Pract,1999

3. Risk factors for aspiration pneumonia;Langmore;Nutr Clin Pract,1999

4. National Dysphagia Diet,2002

5. Factors affecting use of food and commercial agents to thicken liquids for individuals with swallowing disorders;Stanek;JADA,1992

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1. Rheology Modifiers for the Management of Dysphagia;Rheology of Biological Soft Matter;2016-11-17

2. Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument;International Journal of Food Engineering;2015-12-01

3. Rheological aspects of dysphagia-oriented food products: A mini review;Food Science and Human Wellness;2013-09

4. Intraoral Dwell Time Results in Increased Bolus Temperature and Decreased Bolus Viscosity for Thickened Liquids;Topics in Clinical Nutrition;2013-01

5. Dysphagia;Neurological Rehabilitation;2013

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