Raquel Baixauli
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View article: Perception of elderly people with swallowing disorders on food served in hospital: an exploratory study using eye tracker and emotional face reader methodology to identify challenges and opportunities
Perception of elderly people with swallowing disorders on food served in hospital: an exploratory study using eye tracker and emotional face reader methodology to identify challenges and opportunities Open
Background: Individuals afflicted with dysphagia must modify the consistency of their diet, as there is no other viable option. The patient's acceptance of the diet may not have been given enough attention. This study examined the use of a…
View article: Foaming purees as a strategy to modify oral processing time
Foaming purees as a strategy to modify oral processing time Open
Food structure modification by increasing viscosity or adding heterogeneity to the food product has shown to effectively change food oral processing. In this study, it was hypothesized that the addition of gas to purees could affect oral p…
View article: Pairing physical and sensory properties of dysphagia thickeners to understand disliking
Pairing physical and sensory properties of dysphagia thickeners to understand disliking Open
Patients with dysphagia who adhere to drinking thickened water is still a challenge, as patients dislike it and it does not quench their thirst. The objective of this study was to relate the physical properties of six commercial thickeners…
View article: Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?
Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful? Open
Besides shear viscosity, other texture parameters (adhesiveness or cohesiveness) might be relevant for safe swallowing in people suffering from oropharyngeal dysphagia. Shear viscosity is assessed through protocols developed using a viscom…
View article: La alargada sombra de la pintura
La alargada sombra de la pintura Open