Older US adults like sweetened colas, but not other chemesthetic beverages-Reference-Cited by-同舟云学术

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Older US adults like sweetened colas, but not other chemesthetic beverages

Published:2020-07-29 Issue:5 Volume:51 Page:722-732
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Wierenga Madison R.¹,Crawford Ciera R.¹,Running Cordelia A.¹^ORCID

Affiliation:

1. Department of Nutrition Science Purdue University West Lafayette Indiana USA

Funder

National Center for Advancing Translational Sciences

National Institutes of Health

Indiana Clinical and Translational Sciences Institute

Center for Global Health

Purdue Research Foundation

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12549

Reference46 articles.

1. Ingredients in Soft Drinks

2. Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste

3. The Prevalence of Dysphagia among Adults in the United States

4. Videoradiographic Analysis of How Carbonated Thin Liquids and Thickened Liquids Affect the Physiology of Swallowing in Subjects with Aspiration on Thin Liquids

5. Sweeteners as food additives in the XXI century: A review of what is known, and what is to come

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1. Habitual intake of carbonated drinks is associated with subjective difficulty in swallowing in community-dwelling older adults: a survey-based cross-sectional study;Scientific Reports;2024-08-26

2. Beyond thickened liquids: for your consideration;Journal of Clinical Practice in Speech-Language Pathology;2024-05-03

3. Life-Changing Bubbles: A Simple Solution That May Help Many;OBM Geriatrics;2023-08-24

4. Are Bubbles the Future of Dysphagia Rehabilitation: A Systematic Review Analysing Evidence on the Use of Carbonated Liquids in Dysphagia Rehabilitation;Geriatrics;2023-01-01

5. Does it burn? The effect of guar gum addition on ginger beer's sensory properties;International Journal of Food Science & Technology;2022-11-28

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