The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review [Dysphagia, 10.1007/s00455-014-9578-x]

Dysphagia

Volumn 30, Issue 2, 2015, Pages 272-273

  Steele, Catriona M ^a,b,c   Alsanei, Woroud Abdulrahman ^d   Ayanikalath, Sona ^e   Barbon, Carly E A ^b,c   Chen, Jianshe ^a,f   Cichero, Julie A Y ^a,g   Coutts, Kim ^h   Dantas, Roberto O ^a,i   Duivestein, Janice ^a,j   Giosa, Lidia ^b   Hanson, Ben ^a,k   Lam, Peter ^a,l,m   Lecko, Caroline ^a,n   Leigh, Chelsea ^b   Nagy, Ahmed ^b,o   Namasivayam, Ashwini M ^b,c   Nascimento, Weslania V ⁱ   Odendaal, Inge ^p   Smith, Christina H ^k   Wang, Helen ^b  

^a International Dysphagia Diet Standardisation Initiative (IDDSI) Working Committee   (Australia)

^b TORONTO REHABILITATION INSTITUTE   (Canada)

^c UNIVERSITY OF TORONTO   (Canada)

^d UNIVERSITY OF LEEDS   (United Kingdom)

^e SHEIKH KHALIFA MEDICAL CITY   (United Arab Emirates)

^f ZHEJIANG GONGSHANG UNIVERSITY   (China)

^g UNIVERSITY OF QUEENSLAND   (Australia)

^h HELEN JOSEPH HOSPITAL   (South Africa)

ⁱ UNIVERSITY OF SÃO PAULO   (Brazil)

^j Sunny Hill Health Centre for Children   (Canada)

^k UNIVERSITY COLLEGE LONDON   (United Kingdom)

^l Peter Lam Consulting   (Canada)

^m UNIVERSITY OF BRITISH COLUMBIA   (Canada)

ⁿ NATIONAL HEALTH SERVICE   (United Kingdom)

^o FAYOUM UNIVERSITY   (Egypt)

^p UNIVERSITY OF KWAZULU NATAL   (South Africa)

more..

Author keywords

[No Author keywords available]

Indexed keywords

ERRATUM; ERROR; PRIORITY JOURNAL;

EID: 84929943602     PISSN: 0179051X     EISSN: 14320460     Source Type: Journal    
DOI: 10.1007/s00455-015-9603-8     Document Type: Erratum

References (0)