Gotowa bibliografia na temat „In vitro swallowing”
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Artykuły w czasopismach na temat "In vitro swallowing"
Patel, Simmi, William J. McAuley, Michael T. Cook, Yi Sun, Shaheen Hamdy i Fang Liu. "The Swallowing Characteristics of Thickeners, Jellies and Yoghurt Observed Using an In Vitro Model". Dysphagia 35, nr 4 (9.11.2019): 685–95. http://dx.doi.org/10.1007/s00455-019-10074-1.
Pełny tekst źródłaChakder, S., G. J. Rosenthal i S. Rattan. "In vivo and in vitro influence of human recombinant hemoglobin on esophageal function". American Journal of Physiology-Gastrointestinal and Liver Physiology 268, nr 3 (1.03.1995): G443—G450. http://dx.doi.org/10.1152/ajpgi.1995.268.3.g443.
Pełny tekst źródłaMalouh, Marwa A., Julie A. Y. Cichero, Yu Sun, Esther T. L. Lau, Lisa M. Nissen i Kathryn J. Steadman. "Medication Lubricants for Oral Delivery of Drugs: Oral Processing Reduces Thickness, Changes Characteristics, and Improves Dissolution Profile". Pharmaceutics 16, nr 3 (18.03.2024): 417. http://dx.doi.org/10.3390/pharmaceutics16030417.
Pełny tekst źródłaFujiso, Yo, Nicolas Perrin, Julian van der Giessen, Nihal Engin Vrana, Fabrice Neveu i Virginie Woisard. "Swall-E: A robotic in-vitro simulation of human swallowing". PLOS ONE 13, nr 12 (19.12.2018): e0208193. http://dx.doi.org/10.1371/journal.pone.0208193.
Pełny tekst źródłaMarconati, Marco, i Marco Ramaioli. "The role of extensional rheology in the oral phase of swallowing: an in vitro study". Food & Function 11, nr 5 (2020): 4363–75. http://dx.doi.org/10.1039/c9fo02327e.
Pełny tekst źródłaEremin, V. A., i E. V. Blynskaya. "Modern approaches to assessing the quality of orally disintegrating tablets". Farmacevticheskoe delo i tehnologija lekarstv (Pharmacy and Pharmaceutical Technology), nr 6 (19.12.2023): 8–17. http://dx.doi.org/10.33920/med-13-2306-01.
Pełny tekst źródłaTafere, Chernet, Zewdu Yilma, Solomon Abrha i Adane Yehualaw. "Formulation, in vitro characterization and optimization of taste-masked orally disintegrating co-trimoxazole tablet by direct compression". PLOS ONE 16, nr 3 (16.03.2021): e0246648. http://dx.doi.org/10.1371/journal.pone.0246648.
Pełny tekst źródłaSeifelnasr, Amr, Xiuhua Si, Peng Ding i Jinxiang Xi. "Liquid Dynamics in the Upper Respiratory–Digestive System with Contracting Pharynx Motions and Varying Epiglottis Angles". Liquids 4, nr 2 (15.05.2024): 415–31. http://dx.doi.org/10.3390/liquids4020022.
Pełny tekst źródłaPawar, Harshal Ashok, i Pooja Rasiklal Joshi. "Development and Evaluation of Taste Masked Granular Formulation of Satranidazole by Melt Granulation Technique". Journal of Pharmaceutics 2014 (12.02.2014): 1–7. http://dx.doi.org/10.1155/2014/789676.
Pełny tekst źródłaRekling, Jens C., i Jack L. Feldman. "Calcium-Dependent Plateau Potentials in Rostral Ambiguus Neurons in the Newborn Mouse Brain Stem In Vitro". Journal of Neurophysiology 78, nr 5 (1.11.1997): 2483–92. http://dx.doi.org/10.1152/jn.1997.78.5.2483.
Pełny tekst źródłaRozprawy doktorskie na temat "In vitro swallowing"
Bugarin, castillo Yurixy. "Évaluation instrumentale et sensorielle des produits alimentaires pour la gestion des troubles salivaires et de la déglutition". Electronic Thesis or Diss., université Paris-Saclay, 2024. http://www.theses.fr/2024UPASB023.
Pełny tekst źródłaSwallowing disorders, also known as dysphagia, are a leading cause of malnutrition and dehydration for older people. In this study, a toolbox of preclinical methods is developed to evaluate food products to manage swallowing disorders and xerostomia, the dry mouth sensation induced by the alteration of salivary flow rate.As a first illustration of the use of these preclinical tools, different natural extracts were produced and compared to human saliva, in terms of both shear and extensional rheological properties. The most promising formulations, obtained from flaxseed extracts, were used to formulate natural salivary substitutes (NSS) and texture adapted semi liquid foods, to promote lubrication and address the needs of people suffering from xerostomia. In addition, the ability of NSSs and modified semi liquid foods to limit post-swallowing oral residues was determined with an in vitro soft-robotic swallowing simulator and con-firmed by sensory analysis on healthy subjects.Three-dimensional printing was used to produce foods with controlled structures, resulting in different yielding behaviors, paving the way to texture adaptation to manage sarcopenia. NSS performance in terms of hydration and lubrication of these 3D-printed structures was also explored, in vitro.This study highlights i) the relevance of this pre-clinical toolbox, including the in vitro experiments simulating food oral processing, to support the development of personalized food products and food for special medical purposes ii) the peculiar rheological properties and lubricity of flaxseed ex-tracts and their strong potential as a NSS or texture modifier, and iii) the interest of controlling food structure via 3D printing to modulate food hydration and the mechanical and yielding behavior
Części książek na temat "In vitro swallowing"
Qazi, Waqas Muhammad, i Mats Stading. "In Vitro Models for Simulating Swallowing". W Dysphagia, 549–62. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/174_2017_116.
Pełny tekst źródłaStreszczenia konferencji na temat "In vitro swallowing"
"Challenges of developing a digital twin of an in-vitro device that mimics swallowing". W 25th International Congress on Modelling and Simulation. Modelling and Simulation Society of Australia and New Zealand, 2023. http://dx.doi.org/10.36334/modsim.2023.ghosh146.
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