20,274 results on '"Dysphagia"'
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2. A nationwide survey of dysphagia as a complication of deep neck infection with abscess in Japan
3. Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food
4. Improved the quality of dietary for older with dysphagia by κ-carrageenan/inulin: Textural, rheological, oral process and 3D printing properties
5. The development of thickened fermented rice milk formulation for people with dysphagia: A view of multiple in vitro simulation methods
6. Effect of artificial intelligence-based video-game system on dysphagia in patients with stroke: A randomized controlled trial
7. Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties
8. A comparative study of gellan gum and xanthan gum versus commercial vehicles as pharmaceutical thickening agents in oral suspensions
9. Diet management of older subjects with Oropharyngeal Dysphagia: The efficacy of ready-made texture-modified and fortified meals
10. Synergistic modification of ovalbumin by pH-driven and metal-phenolic networks: Development of dysphagia friendly high internal phase Pickering emulsions
11. A novel strategy of dysphagia-oriented matrices bovine tendon collagen-cassava starch composite gels
12. Evaluation of Swallowing Function in Patients With H-type Tracheoesophageal Fistula
13. The possibility of the computer simulation-assisted IDDSI framework for the development of thickened brown rice paste
14. Evaluation of the performance of screening tools for dysphagia in older adults: A diagnostic meta-analysis
15. Risk Factors for Dysphagia After Traumatic Cervical Spinal Cord Injury: A Retrospective Study
16. The use of simulation in the assessment and management of dysphagia: A scoping review
17. Prophylactic gastrostomy tube during chemoradiation for head and neck cancer decreases weight loss but increases rate of tube use beyond six months
18. Comprehensive review of dysphagia and technological advances in dysphagia food
19. Profile of oropharyngeal swallowing in healthy Brazilian adults and older adults
20. Nurse-led dysphagia screening in the intensive care unit – An implementation study
21. Molecular biomarkers of dysphagia targeted exercise induced neuroplasticity: A review of mechanistic processes and preliminary data on detraining effects
22. Frequencies of patient-reported sore throat, hoarseness, dysphagia, and high airway cuff pressures when manometers are used
23. Formulation and characterisation of protein-rich custard-like soft food intended for the elderly with swallowing difficulties
24. Innovative 3D printed multigrain rice and silver carp surimi diets: Rheological, textural, and nutritional solutions for the elderly with dysphagia
25. Development and characterization of 3D printed fish gelatin and vegetable blends as nutritious meal for dysphagic patients
26. Fabrication of edible inks for 3D printing as a dysphagia food: An emerging application of bigels
27. Pathway analysis of the impact of dysphagia on the prognosis of patients with stroke: Based on structural equation modeling
28. The basic theory and application of the mirror neuron system in dysphagia after stroke
29. Automated dysphagia characterization in head and neck cancer patients using videofluoroscopic swallowing studies
30. Impact of inspiratory muscle training on aspiration symptoms in patients with dysphagia following ischemic stroke
31. Intermittent oro-esophageal tube feeding for cerebral small vessel disease patients with dysphagia: A randomized controlled study
32. Dysphagia development in heart failure patients: A scoping review
33. Ndufs4 inactivation in glutamatergic neurons reveals swallow-breathing discoordination in a mouse model of Leigh syndrome
34. Subjective improvement of reflux symptoms after conversion of sleeve gastrectomy to Roux-en-Y gastric bypass and concomitant repair of hiatal hernia
35. Clinical characteristics of Japanese patients with corticobasal degeneration
36. Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems
37. Tailoring oleogel-in-hydrogel pickering emulsion fluid gels as an oral delivery system for different levels of dysphagia: From microstructure to rheological properties
38. Comparative analysis of CO2 laser and ultracision harmonic scalpel for endoscopic treatment of Zenker's diverticulum using a propensity score: A retrospective observational study
39. Triad of rehabilitation, nutrition support, and oral management improves activities of daily living and muscle health in hospitalized patients after stroke
40. Possible sarcopenia and its association with hospital-associated dysphagia and decline in physical function: Findings from a heart failure patients prospective cohort study
41. Approaches to nutrition and feeding in congenital diaphragmatic hernia
42. Development and validation of the caregiver Burden from infant home NGT care instrument
43. Dysphagia in Parkinson's disease: A bibliometric and visualization analysis from 2002 to 2022
44. Do proprioceptive neuromuscular facilitation techniques improve respiratory parameters and swallowing in people with multiple sclerosis: A randomized-controlled study
45. 3D printing of nutritious dysphagia diet: Status and perspectives
46. Eosinophilic oesophagitis: practical management and novel therapeutics
47. Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels
48. Rheological properties and visual cohesiveness of soy protein-based formulations without thickening agents in dysphagic management
49. Symptoms and signs of upper gastrointestinal disease
50. Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly
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