Unlocking opportunities in food design for infants, children, and the elderly: Understanding milestones in chewing and swallowing across the lifespan for new innovations-Reference-Cited by-同舟云学术

Unlocking opportunities in food design for infants, children, and the elderly: Understanding milestones in chewing and swallowing across the lifespan for new innovations

Published:2016-11-22 Issue:4 Volume:48 Page:271-279
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Cichero Julie A. Y.¹²³

Affiliation:

1. Honorary Senior Fellow, School of Pharmacy; The University of Queensland; Brisbane, Qld, Australia

2. Senior Speech Pathologist, Speech Pathology Department; The Wesley Hospital; Auchenflower, Qld Australia

3. Co-Chair, International Dysphagia Diet Standardisation Initiative; Brisbane, Qld Australia

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12236/fullpdf

Reference65 articles.

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2. How should dysphagia care of older adults differ? Establishing optimal practice patterns;Barczi;Seminars in Speech and Language,2000

3. Development of food preferences;Birch;Annual review of nutrition,1999

4. Videoradiographic analysis of how carbonated thin liquids and thickened liquids affect the physiology of swallowing in subjects with aspiration on thin liquids;Bulow;Acta Radiologica,2003

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