{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T15:38:11Z","timestamp":1788881891852,"version":"build-2803163510"},"reference-count":54,"publisher":"Springer Science and Business Media LLC","issue":"5","license":[{"start":{"date-parts":[[2024,2,21]],"date-time":"2024-02-21T00:00:00Z","timestamp":1708473600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"},{"start":{"date-parts":[[2024,2,21]],"date-time":"2024-02-21T00:00:00Z","timestamp":1708473600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/www.springernature.com\/gp\/researchers\/text-and-data-mining"}],"funder":[{"DOI":"10.13039\/501100020970","name":"Rashtriya Uchchatar Shiksha Abhiyan","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100020970","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Dysphagia"],"published-print":{"date-parts":[[2024,10]]},"DOI":"10.1007\/s00455-024-10671-9","type":"journal-article","created":{"date-parts":[[2024,2,21]],"date-time":"2024-02-21T13:02:38Z","timestamp":1708520558000},"page":"889-904","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses"],"prefix":"10.1007","volume":"39","author":[{"given":"Navdeep Singh","family":"Sodhi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2062-8578","authenticated-orcid":false,"given":"Bhavnita","family":"Dhillon","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pashaura Singh","family":"Sandhu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Deepak","family":"Bhagat","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Priya","family":"Gupta","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amritpal","family":"Kaur","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shivangi","family":"Sharma","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zakir Showkat","family":"Khan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2024,2,21]]},"reference":[{"issue":"6","key":"10671_CR1","doi-asserted-by":"publisher","first-page":"284","DOI":"10.12968\/bjcn.2001.6.6.7962","volume":"6","author":"S Kemp","year":"2001","unstructured":"Kemp S. Restoring pleasure: nutritional management of dysphagia. Br J Commun Nurs. 2001;6(6):284\u20139.","journal-title":"Br J Commun Nurs"},{"key":"10671_CR2","unstructured":"International Dysphagia Diet Standardization Initiative (IDDSI). www.iddsi.org. Accessed 20 Mar 2023"},{"issue":"4","key":"10671_CR3","doi-asserted-by":"publisher","first-page":"280","DOI":"10.1007\/s40141-013-0024-z","volume":"1","author":"JA Cichero","year":"2013","unstructured":"Cichero JA, Steele C, Duivestein J, Clav\u00e9 P, Chen J, Kayashita J, Murray J. The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: foundations of a global initiative. Curr Phys Med Rehabil Rep. 2013;1(4):280\u201391.","journal-title":"Curr Phys Med Rehabil Rep"},{"issue":"8","key":"10671_CR4","doi-asserted-by":"publisher","first-page":"444","DOI":"10.1097\/RHU.0000000000000666","volume":"24","author":"S Chatterjee","year":"2018","unstructured":"Chatterjee S, Hedman BJ, Kirby DF. An unusual cause of dysphagia. J Clin Rheumatol. 2018;24(8):444\u20138.","journal-title":"J Clin Rheumatol"},{"issue":"2","key":"10671_CR5","doi-asserted-by":"publisher","first-page":"139","DOI":"10.1007\/s00455-001-0113-5","volume":"17","author":"O Ekberg","year":"2002","unstructured":"Ekberg O, Hamdy S, Woisard V, Wuttge-Hannig A, Ortega P. Social and psychological burden of dysphagia: its impact on diagnosis and treatment. Dysphagia. 2002;17(2):139\u201346.","journal-title":"Dysphagia"},{"issue":"10","key":"10671_CR6","doi-asserted-by":"publisher","first-page":"1614","DOI":"10.1016\/j.jada.2006.07.008","volume":"106","author":"I Germain","year":"2006","unstructured":"Germain I, Dufresne T, Gray-Donald K. A novel dysphagia diet improves the nutrient intake of institutionalized elders. J Am Diet Assoc. 2006;106(10):1614\u201323.","journal-title":"J Am Diet Assoc"},{"issue":"2","key":"10671_CR7","doi-asserted-by":"publisher","first-page":"293","DOI":"10.1007\/s00455-016-9758-y","volume":"32","author":"JA Cichero","year":"2017","unstructured":"Cichero JA, Lam P, Steele CM, Hanson B, Chen J, Dantas RO, Stanschus S. Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework. Dysphagia. 2017;32(2):293\u2013314.","journal-title":"Dysphagia"},{"key":"10671_CR8","doi-asserted-by":"publisher","first-page":"3537","DOI":"10.1007\/s11694-022-01454-7","volume":"16","author":"B Dhillon","year":"2022","unstructured":"Dhillon B, Sodhi NS, Singh D, Kaur A. Analyses of functional diets formulated for dysphagia patients under International Dysphagia Diet Standardization Initiative (IDDSI) level 3 to level 7. J Food Meas Charact. 2022;16:3537\u201346.","journal-title":"J Food Meas Charact"},{"issue":"2","key":"10671_CR9","doi-asserted-by":"publisher","first-page":"412","DOI":"10.1016\/j.foodhyd.2011.02.014","volume":"26","author":"T Funami","year":"2012","unstructured":"Funami T, Ishihara S, Nakauma M, Kohyama K, Nishinari K. Texture design for products using food hydrocolloids. Food Hydrocolloids. 2012;26(2):412\u201320.","journal-title":"Food Hydrocolloids"},{"key":"10671_CR10","doi-asserted-by":"publisher","first-page":"3","DOI":"10.1007\/978-981-13-9097-5_1","volume-title":"Biomedical signal processing","author":"A Phinyomark","year":"2020","unstructured":"Phinyomark A, Campbell E, Scheme E. Surface electromyography (EMG) signal processing, classification, and practical considerations. In: Biomedical signal processing. Singapore: Springer; 2020. p. 3\u201329."},{"issue":"3","key":"10671_CR11","doi-asserted-by":"publisher","first-page":"791","DOI":"10.1152\/japplphysiol.90485.2008","volume":"105","author":"H Taniguchi","year":"2008","unstructured":"Taniguchi H, Tsukada T, Ootaki S, Yamada Y, Inoue M. Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing. J Appl Physiol. 2008;105(3):791\u20139.","journal-title":"J Appl Physiol"},{"key":"10671_CR12","doi-asserted-by":"publisher","first-page":"247","DOI":"10.1016\/j.smallrumres.2013.03.010","volume":"113","author":"LW Fava","year":"2013","unstructured":"Fava LW, Serpa PBS, K\u00fclkamp-Guerreiro IC, Pinto AT. Evaluation of viscosity and particle size distribution of fresh, chilled and frozen milk of Lacaune ewes. Small Rumin Res. 2013;113:247\u201350.","journal-title":"Small Rumin Res"},{"key":"10671_CR13","first-page":"157","volume":"32","author":"F Aksoy","year":"2009","unstructured":"Aksoy F, Baydir SA, Bayrak\u00e7eken H. An investigation on the effect in the viscosity of canola and corn oil biodiesels at a temperature range of 0 to 100\u00a0\u00baC. Energy Sources A Recov Utiliz Environ Effects. 2009;32:157\u201364.","journal-title":"Energy Sources A Recov Utiliz Environ Effects"},{"key":"10671_CR14","first-page":"1","volume-title":"Official methods of analysis","author":"AOAC","year":"2000","unstructured":"AOAC. Official methods of analysis. Washington, DC: Association of Official Analytical Chemists (AOAC); 2000. p. 1\u201350."},{"key":"10671_CR15","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.jff.2014.12.021","volume":"13","author":"S Kamiloglu","year":"2015","unstructured":"Kamiloglu S, Pasli AA, Ozcelik B, Van Camp J, Capanoglu E. Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: effect of processing, storage conditions and in vitro gastrointestinal digestion. J Funct Foods. 2015;13:1\u201310.","journal-title":"J Funct Foods"},{"issue":"4","key":"10671_CR16","first-page":"12","volume":"4","author":"FD Romelle","year":"2016","unstructured":"Romelle FD, Rani A, Manohar RS. Chemical composition of some selected fruit peels. Eur J Food Sci Technol. 2016;4(4):12\u201321.","journal-title":"Eur J Food Sci Technol"},{"issue":"1","key":"10671_CR17","doi-asserted-by":"publisher","first-page":"70","DOI":"10.1006\/abio.1996.0292","volume":"239","author":"IF Benzie","year":"1996","unstructured":"Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of \u201cantioxidant power\u201d: the FRAP assay. Anal Biochem. 1996;239(1):70\u20136.","journal-title":"Anal Biochem"},{"issue":"6\u20137","key":"10671_CR18","doi-asserted-by":"publisher","first-page":"669","DOI":"10.1016\/j.jfca.2006.01.003","volume":"19","author":"K Thaipong","year":"2006","unstructured":"Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L, Byrne DH. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J Food Compos Anal. 2006;19(6\u20137):669\u201375.","journal-title":"J Food Compos Anal"},{"issue":"6","key":"10671_CR19","doi-asserted-by":"publisher","first-page":"2752","DOI":"10.1007\/s13197-016-2247-3","volume":"53","author":"S Muzaffar","year":"2016","unstructured":"Muzaffar S, Ahmad M, Wani SM, Gani A, Baba WN, Shah U, Khan AA, Masoodi FA, Gani A, Wani TA. Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium). J Food Sci Technol. 2016;53(6):2752\u20139.","journal-title":"J Food Sci Technol"},{"key":"10671_CR20","doi-asserted-by":"publisher","first-page":"45","DOI":"10.1111\/j.1745-4603.2012.00364.x","volume":"44","author":"M Shiozawa","year":"2013","unstructured":"Shiozawa M, Taniguchi H, Hayashi H, Hori K, Tsujimura T, Nakamura Y, Inoue M. Differences in chewing behavior during mastication of foods with different textures. J Texture Stud. 2013;44:45\u201355.","journal-title":"J Texture Stud"},{"issue":"8","key":"10671_CR21","doi-asserted-by":"publisher","first-page":"778","DOI":"10.1046\/j.1365-2842.2001.00702.x","volume":"28","author":"S Miyawaki","year":"2001","unstructured":"Miyawaki S, Ohkochi N, Kawakami T, Sugimura M. Changes in masticatory muscle activity according to food size in experimental human mastication. J Oral Rehabil. 2001;28(8):778\u201384.","journal-title":"J Oral Rehabil"},{"key":"10671_CR22","doi-asserted-by":"publisher","first-page":"313","DOI":"10.1016\/j.foodqual.2006.02.006","volume":"18","author":"K Kohyama","year":"2007","unstructured":"Kohyama K, Nakayama Y, Yamaguchi I, Yamaguchi M, Hayakawa F, Sasaki T. Mastication efforts on block and finely cut foods studied by electromyography. J Food Qual Prefer. 2007;18:313\u201320.","journal-title":"J Food Qual Prefer"},{"key":"10671_CR23","doi-asserted-by":"publisher","first-page":"269","DOI":"10.1111\/j.1745-4603.2002.tb01349.x","volume":"33","author":"K Kohyama","year":"2002","unstructured":"Kohyama K, Mioche L, Martin JF. Chewing patterns of various texture foods studied by electromyography in young and elderly populations. J Texture Stud. 2002;33:269\u201383.","journal-title":"J Texture Stud"},{"key":"10671_CR24","unstructured":"Sodhi NS, Suzuki K, Kohyama K. Poster entitled Electromyographic studies on mastication of cooked rice from different cultivars. International Conference on Food Oral Processing\u2014Physics, Physiology and Psychology of Eating, July 5\u20137, 2010, University of Leeds, Leeds, UK; 2010."},{"key":"10671_CR25","doi-asserted-by":"publisher","first-page":"188","DOI":"10.1111\/jtxs.12172","volume":"47","author":"K Kohyama","year":"2016","unstructured":"Kohyama K, Sodhi NS, Sasaki T, Suzuki K. Texture evaluation of cooked rice prepared from Japanese cultivars using two-bite instrumental test and electromyography. J Texture Stud. 2016;47:188\u201398.","journal-title":"J Texture Stud"},{"issue":"3","key":"10671_CR26","doi-asserted-by":"publisher","first-page":"216","DOI":"10.1111\/j.1365-2842.1997.tb00316.x","volume":"24","author":"HC Karkazis","year":"1997","unstructured":"Karkazis HC, Kossioni AE. Re-examination of the surface EMG activity of the masseter muscle in young adults during chewing of two test foods. J Oral Rehabil. 1997;24(3):216\u201323.","journal-title":"J Oral Rehabil"},{"key":"10671_CR27","first-page":"2763","volume":"7","author":"VS Dhumal","year":"2018","unstructured":"Dhumal VS, Padghan PV, Shinde SP, Maske TA. Effect of pudina extract on physico-chemical properties of lassi with optimized the level of pudina leaves. J Pharmacogn Phytochem. 2018;7:2763\u20136.","journal-title":"J Pharmacogn Phytochem"},{"key":"10671_CR28","first-page":"43","volume":"4","author":"OM Akusu","year":"2016","unstructured":"Akusu OM, Kiin-Kabari DB, Ebere CO. Quality characteristics of orange\/pineapple fruit juice blends. Am J Food Sci Tech. 2016;4:43\u20137.","journal-title":"Am J Food Sci Tech"},{"key":"10671_CR29","first-page":"326","volume":"6","author":"R Chawla","year":"2017","unstructured":"Chawla R, Sivakumar S. Development of Vitamin A fortified lassi using natural sources. Pharma Innov J. 2017;6:326\u20139.","journal-title":"Pharma Innov J"},{"key":"10671_CR30","doi-asserted-by":"publisher","first-page":"1841358","DOI":"10.1080\/23311932.2020.1841358","volume":"6","author":"A Kaur","year":"2020","unstructured":"Kaur A, Sogi DS. Influence of development stages on the physicochemical properties of black carrots (Daucus carota L.). Cogent Food Agric. 2020;6:1841358.","journal-title":"Cogent Food Agric"},{"key":"10671_CR31","doi-asserted-by":"publisher","first-page":"1200","DOI":"10.1016\/j.foodchem.2007.05.083","volume":"108","author":"M Martuscelli","year":"2008","unstructured":"Martuscelli M, Savary G, Pittia P, Cayot N. Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content. Food Chem. 2008;108:1200\u20137.","journal-title":"Food Chem"},{"key":"10671_CR32","doi-asserted-by":"publisher","first-page":"119","DOI":"10.1016\/j.foodchem.2003.11.004","volume":"87","author":"G Eggleston","year":"2004","unstructured":"Eggleston G, Legendre B, Tew T. Indicators of freeze-damaged sugarcane varieties which can predict processing problems. Food Chem. 2004;87:119\u201333.","journal-title":"Food Chem"},{"key":"10671_CR33","doi-asserted-by":"publisher","first-page":"1454","DOI":"10.1111\/jfpp.14541","volume":"44","author":"MF Manzoor","year":"2020","unstructured":"Manzoor MF, Zeng XA, Ahmad N, Ahmed Z, Rehman A, Aadil RM, Rahaman A. Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage. J Food Process Preserv. 2020;44:1454.","journal-title":"J Food Process Preserv"},{"key":"10671_CR34","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1186\/s42269-020-0272-x","volume":"44","author":"HA Eissa","year":"2020","unstructured":"Eissa HA, Mohamed SS, Hussein AM. Nutritional value and impact of wheatgrass juice (Green Blood Therapy) on increasing fertility in male albino rats. Bull Natl Res Centre. 2020;44:1\u201311.","journal-title":"Bull Natl Res Centre"},{"issue":"5","key":"10671_CR35","doi-asserted-by":"publisher","first-page":"1936","DOI":"10.1007\/s13197-019-04229-z","volume":"57","author":"A Sharma","year":"2020","unstructured":"Sharma A, Mazumdar B, Keshav A. Formulation, standardization and characterization of novel sattu beverage enriched with beetroot juice. J Food Sci Technol. 2020;57(5):1936\u201343.","journal-title":"J Food Sci Technol"},{"issue":"3","key":"10671_CR36","first-page":"271","volume":"5","author":"M Hossain","year":"2016","unstructured":"Hossain M, Shishir MRI, Saifullah KUS, Safeuzzaman RM. Production and investigation of biochemical and organoleptic changes of mixed fruit juice during storage period. Int J Food Sci Nutr Diet. 2016;5(3):271\u20137.","journal-title":"Int J Food Sci Nutr Diet"},{"key":"10671_CR37","first-page":"2337","volume":"6","author":"P Srivastava","year":"2017","unstructured":"Srivastava P, David J, Rajput H, Laishram S, Chandra R. Nutritional information of custard apple and strawberry fruit pulp. Chem Sci Rev Lett. 2017;6:2337\u201341.","journal-title":"Chem Sci Rev Lett"},{"issue":"9","key":"10671_CR38","first-page":"1319","volume":"45","author":"KH Wern","year":"2016","unstructured":"Wern KH, Haron H, Keng CB. Comparison of total phenolic contents (TPC) and antioxidant activities of fresh fruit juices, commercial 100% fruit juices and fruit drinks. Sains Malaysiana. 2016;45(9):1319\u201327.","journal-title":"Sains Malaysiana"},{"issue":"1","key":"10671_CR39","doi-asserted-by":"publisher","first-page":"71","DOI":"10.1016\/j.jfca.2013.11.005","volume":"33","author":"M Algarra","year":"2014","unstructured":"Algarra M, Fernandes A, Mateus N, de Freitas V, da Silva JCE, Casado J. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef) from Cuevas Bajas, Spain. J Food Compos Anal. 2014;33(1):71\u20136.","journal-title":"J Food Compos Anal"},{"issue":"5","key":"10671_CR40","doi-asserted-by":"publisher","first-page":"1100","DOI":"10.3390\/foods10051100","volume":"10","author":"CG Lee","year":"2021","unstructured":"Lee CG, Shim YY, Reaney MJ, Chang HJ. Food puree for seniors: the effects of XanFlax as a new thickener on physicochemical and antioxidant properties. Foods. 2021;10(5):1100.","journal-title":"Foods"},{"issue":"1","key":"10671_CR41","doi-asserted-by":"publisher","first-page":"271","DOI":"10.1016\/j.foodchem.2010.06.030","volume":"124","author":"J Gruz","year":"2011","unstructured":"Gruz J, Ayaz FA, Torun H, Strnad M. Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening. Food Chem. 2011;124(1):271\u20137.","journal-title":"Food Chem"},{"key":"10671_CR42","unstructured":"www.britannica.com. Accessed 20 Mar 2023"},{"key":"10671_CR43","unstructured":"www.ift.org. Accessed 20 Mar 2023"},{"key":"10671_CR44","doi-asserted-by":"publisher","first-page":"15","DOI":"10.1016\/j.foodres.2014.01.038","volume":"58","author":"D Hobbs","year":"2014","unstructured":"Hobbs D, Ashouri A, George TL, Julie ML, Methven L. The consumer acceptance of novel vegetable-enriched bread products as a potential vehicle to increase vegetable consumption. Food Res Int. 2014;58:15\u201322.","journal-title":"Food Res Int"},{"key":"10671_CR45","first-page":"41","volume":"38","author":"NS Sodhi","year":"2019","unstructured":"Sodhi NS, Singh B, Dhillon B, Kaur T. Application of electromyography (EMG) in food texture evaluation of different Indian sweets. Asian J Dairy Food Res. 2019;38:41\u20138.","journal-title":"Asian J Dairy Food Res"},{"key":"10671_CR46","first-page":"51","volume":"9","author":"S Rustagi","year":"2018","unstructured":"Rustagi S, Sodhi NS, Dhillon B. Analysis of masseter muscle activities acquired by surface electromyography for different textured Indian food products. Int Arch Appl Sci Technol. 2018;9:51\u20137.","journal-title":"Int Arch Appl Sci Technol"},{"key":"10671_CR47","doi-asserted-by":"publisher","first-page":"219","DOI":"10.1007\/s11694-020-00625-8","volume":"15","author":"B Dhillon","year":"2020","unstructured":"Dhillon B, Sodhi NS, Aneja E, Kumar A, Jaiswal S. Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour. J Food Meas Charact. 2020;15:219\u201327.","journal-title":"J Food Meas Charact"},{"key":"10671_CR48","unstructured":"Suri S. Application of electromyography (EMG) for texture evaluation of different fruit preserves. MSc Thesis, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India; 2018."},{"key":"10671_CR49","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.16238","author":"NS Sodhi","year":"2022","unstructured":"Sodhi NS, Dhillon B, Kaur R, Sharma S, Jaiswal S. Physico-chemical, sensory, antioxidant and electromyographic analyses of functional liquid diets (IDDSI levels 0 to 2) formulated for dysphagia patients. Int J Food Sci Technol. 2022. https:\/\/doi.org\/10.1111\/ijfs.16238.","journal-title":"Int J Food Sci Technol"},{"key":"10671_CR50","doi-asserted-by":"publisher","first-page":"484","DOI":"10.1034\/j.1600-0722.2000.00866.x","volume":"108","author":"C Lassauzay","year":"2000","unstructured":"Lassauzay C, Peyron MA, Albuisson E, Dransfield E, Woda A. Variability of the masticatory process during chewing of elastic model foods. Eur J Oral Sci. 2000;108:484\u201392.","journal-title":"Eur J Oral Sci"},{"key":"10671_CR51","first-page":"430","volume-title":"Sensory evaluation of food","author":"HT Lawless","year":"1999","unstructured":"Lawless HT, Heymann H. Acceptance and preference testing. In: Sensory evaluation of food. Boston, MA: Springer; 1999. p. 430\u201379."},{"key":"10671_CR52","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1271\/bbb.70769","volume":"72","author":"K Kohyama","year":"2008","unstructured":"Kohyama K, Sasaki T, Hayakawa F. Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults. Biosci Biotechnol Biochem. 2008;72:1\u20136.","journal-title":"Biosci Biotechnol Biochem"},{"key":"10671_CR53","first-page":"33","volume":"9","author":"SNS Pratiksha","year":"2018","unstructured":"Pratiksha SNS, Dhillon B, Kaur T. Association between electromyography (EMG) variables during mastication by human subjects and food texture perceptions: a study on different snacks (gajaks, biscuits and chocolates). Int Arch Appl Sci Technol. 2018;9:33\u201342.","journal-title":"Int Arch Appl Sci Technol"},{"issue":"5","key":"10671_CR54","doi-asserted-by":"publisher","first-page":"2898","DOI":"10.1007\/s11694-020-00534-w","volume":"14","author":"B Dhillon","year":"2020","unstructured":"Dhillon B, Sodhi NS, Gandotra S, Kaur S, Jaiswal S. Physico-chemical and textural (sensorial and electromyographic) evaluation of idlis formulated with brown rice and pearl millet flours. J Food Meas Charact. 2020;14(5):2898\u2013906.","journal-title":"J Food Meas Charact"}],"container-title":["Dysphagia"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s00455-024-10671-9.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/article\/10.1007\/s00455-024-10671-9\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/link.springer.com\/content\/pdf\/10.1007\/s00455-024-10671-9.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,10,3]],"date-time":"2024-10-03T09:04:43Z","timestamp":1727946283000},"score":1,"resource":{"primary":{"URL":"https:\/\/link.springer.com\/10.1007\/s00455-024-10671-9"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,2,21]]},"references-count":54,"journal-issue":{"issue":"5","published-print":{"date-parts":[[2024,10]]}},"alternative-id":["10671"],"URL":"https:\/\/doi.org\/10.1007\/s00455-024-10671-9","relation":{},"ISSN":["0179-051X","1432-0460"],"issn-type":[{"value":"0179-051X","type":"print"},{"value":"1432-0460","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,2,21]]},"assertion":[{"value":"21 March 2023","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"11 January 2024","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"21 February 2024","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"The authors declare that they do not have any conflict of interest or competing interest.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Conflict of interest"}},{"value":"The conduct of present study was approved by the Ethical Committee of Guru Nanak Dev University, Amritsar 143 005, Punjab, India.","order":3,"name":"Ethics","group":{"name":"EthicsHeading","label":"Ethical Approval"}},{"value":"Consent forms were obtained from all the subjects after the procedure was explained to them.","order":4,"name":"Ethics","group":{"name":"EthicsHeading","label":"Consent to Participate"}},{"value":"All authors have given their consent for publication.","order":5,"name":"Ethics","group":{"name":"EthicsHeading","label":"Consent for Publication"}}]}}