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For: de O S Schmidt H, Komeroski MR, Steemburgo T, de Oliveira VR. Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet. J Texture Stud 2021;52:587-602. [PMID: 33760237 DOI: 10.1111/jtxs.12596] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
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1 Su K, Wang YJ, Yu YS, Zheng XY, Huang ZS. Removable partial prosthesis combined with swallowing training is an efficient clinical solution for oral cancer post-operation patients with palatal defect and dysphagia: a prospective study. Clin Oral Investig 2023;27:305-12. [PMID: 36214938 DOI: 10.1007/s00784-022-04725-1] [Reference Citation Analysis]
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3 Choi K, Lee H, Shin W. Classification of Texture-Modified Korean Soups with a Thickener under IDDSI Criteria. Journal of the Korean Dysphagia Society 2022;12:123-133. [DOI: 10.34160/jkds.2022.12.2.006] [Reference Citation Analysis]
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6 Ibañez FC, Merino G, Marín-Arroyo MR, Beriain MJ. Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review. Compr Rev Food Sci Food Saf 2022. [PMID: 35481665 DOI: 10.1111/1541-4337.12957] [Reference Citation Analysis]
7 Himashree P, Sengar AS, Sunil CK. Food thickening agents: Sources, chemistry, properties and applications - A review. International Journal of Gastronomy and Food Science 2022;27:100468. [DOI: 10.1016/j.ijgfs.2022.100468] [Cited by in Crossref: 4] [Article Influence: 4.0] [Reference Citation Analysis]
8 Hadde EK, Chen J. Food texture and texture modification for dysphagia management. J Texture Stud 2021;52:538-9. [PMID: 34927259 DOI: 10.1111/jtxs.12650] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]