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A quantitative assessment of the eating capability in the elderly individuals. ⬇️

artículo científico publicado en 2015

Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding? ⬇️

artículo científico publicado en 2018

An integrative salivary approach regarding palate cleansers in wine tasting

scientific article published on 04 October 2018

Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?

artículo científico publicado en 2022

Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption

artículo científico publicado en 2022

In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments ⬇️

Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time ⬇️

Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures

scientific article published on 01 June 2019

Oral tribology: update on the relevance to study astringency in wines ⬇️

article by Laura Laguna & Anwesha Sarkar published 3 April 2017 in Tribology - Materials, Surfaces & Interfaces

Perception of Difficulties Encountered in Eating Process from European Elderlies' Perspective ⬇️

Relating rheology and tribology of commercial dairy colloids to sensory perception ⬇️

artículo científico publicado en 2016

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