Evaluation of bitterness suppression of macrolide dry syrups by jellies

Chemical and Pharmaceutical Bulletin

Volumn 54, Issue 3, 2006, Pages 310-314

  Tsuji, Eriko ^a   Uchida, Takahiro ^a   Fukui, Atsuko ^b   Fujii, Ryuta ^b   Sunada, Hisakazu ^c  

^a MUKOGAWA WOMEN'S UNIVERSITY   (Japan)

^b Ryukakusan Co Ltd   (Japan)

^c MEIJO UNIVERSITY   (Japan)

Author keywords

Bitterness; Dry syrup; Jelly; Macrolide; Swallowing aid; Taste sensor

Indexed keywords

AZITHROMYCIN; CLARITHROMYCIN; GELATIN; MACROLIDE; ZITHROMAC;

ADULT; ARTICLE; BITTER TASTE; CONCENTRATION RESPONSE; CONTROLLED STUDY; DISSOLUTION; DRUG SOLUBILITY; DRUG SOLUTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; PH; SYRUP; TASTE ACUITY;

ADULT; ANTI-BACTERIAL AGENTS; AZITHROMYCIN; CACAO; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CLARITHROMYCIN; DATA INTERPRETATION, STATISTICAL; FLAVORING AGENTS; HUMANS; HYDROGEN-ION CONCENTRATION; MACROLIDES; QUININE; SOLUBILITY; SOLUTIONS; TASTE;

EID: 33645219320     PISSN: 00092363     EISSN: 13475223     Source Type: Journal    
DOI: 10.1248/cpb.54.310     Document Type: Article

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