Characterization and taste-masking evaluation of acetaminophen granules: Comparison between different preparation methods in a high-shear mixer

European Journal of Pharmaceutical Sciences

Volumn 21, Issue 2-3, 2004, Pages 295-303

  Albertini, Beatrice ^a   Cavallari, Cristina ^a   Passerini, Nadia ^a   Voinovich, Dario ^b   González Rodríguez, Marisa L ^c   Magarotto, Lorenzo ^d   Rodriguez, Lorenzo ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF TRIESTE   (Italy)

^c UNIVERSITY OF SEVILLE   (Spain)

^d Eurand Int SpA   (Italy)

Author keywords

Acetaminophen; Gustatory sensation test; High shear mixer; Taste masking; Wet granulation

Indexed keywords

ALPHA LACTOSE; PARACETAMOL DERIVATIVE; POVIDONE; POVIDONE IODINE; STARCH;

AQUEOUS SOLUTION; ARTICLE; CORRELATION ANALYSIS; DISSOLUTION; DRUG BINDING; DRUG EFFECT; DRUG FORMULATION; DRUG SCREENING; EXPERIMENTAL TEST; FRACTAL ANALYSIS; GUSTATORY SYSTEM; INTERMETHOD COMPARISON; MASKING; MIXER; MORPHOLOGY; POROSITY; PRIORITY JOURNAL; REACTION ANALYSIS; SCANNING ELECTRON MICROSCOPY; SENSATION; SHEAR FLOW; SURFACE PROPERTY; TASTE; TECHNIQUE; WATER VAPOR;

EID: 0742321961     PISSN: 09280987     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ejps.2003.10.017     Document Type: Article

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