{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T01:35:53Z","timestamp":1722476153282},"reference-count":24,"publisher":"American Speech Language Hearing Association","issue":"3","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Am J Speech Lang Pathol"],"published-print":{"date-parts":[[2019,8,9]]},"abstract":"<jats:sec>\n            <jats:title>Purpose<\/jats:title>\n            <jats:p>Existing studies examining the effect of carbonated fluids on swallow physiology under videofluoroscopy (videofluoroscopic swallowing studies [VFSSs]) have significant variability across the fluids tested and limited consideration of the stability of the carbonation or fluid palatability. This study compared the effervescence behavior, carbonation intensity (sour, bite, bubble), palatability, and sip volumes of carbonated liquids as used in VFSSs and control samples.<\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Method<\/jats:title>\n            <jats:p>Forty-two healthy women (20 supertasters, 22 nontasters; 20\u201361 years old) took sips of 4 different liquids (water, carbonated water, barium sulfate with sodium bicarbonate granules, and barium sulfate with carbonated water) across 2 time conditions (on preparation and 5 min postpreparation). The 8 conditions were presented in 100-ml amounts, in randomized order. At presentation of each fluid, participants immediately rated effervescence via visual inspection. Then after sips of each fluid, participants rated perceived intensity of sour, \u201cbubbles\u201d and \u201cbite,\u201d and palatability. Sip size was derived from residual volumes. Participant perceptions of fluids were also collected.<\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Results<\/jats:title>\n            <jats:p>\n              The effervescence of barium sulfate with sodium bicarbonate granules, as used in the majority of published studies, was most impacted by time (\n              <jats:italic>p<\/jats:italic>\n              &lt; .05), rated poorly for palatability, and had the largest impact on sip size (\n              <jats:italic>p<\/jats:italic>\n              &lt; .05). Participant comments regarding the VFSS fluids were grouped in 4 themes: (a) adverse\/other reactions, (b) awareness of sensory properties, (c) physiological reactions, and (d) swallow changes.\n            <\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Conclusions<\/jats:title>\n            <jats:p>The significant differences between liquids regarding effervescence behavior, impact of preparation time, palatability, impact on naturalistic sipping, and patient perceptions warrant consideration when testing carbonated fluids during videofluoroscopy.<\/jats:p>\n          <\/jats:sec>","DOI":"10.1044\/2019_ajslp-19-0045","type":"journal-article","created":{"date-parts":[[2019,7,24]],"date-time":"2019-07-24T22:58:56Z","timestamp":1564009136000},"page":"1248-1256","source":"Crossref","is-referenced-by-count":5,"title":["An Investigation of Taste Intensity, Palatability, Effervescence, and Sip Volumes of Carbonated Liquid Stimuli for Use in Videofluoroscopic Studies"],"prefix":"10.1044","volume":"28","author":[{"given":"Leisa","family":"Turkington","sequence":"first","affiliation":[{"name":"Speech Pathology Department, Royal Brisbane and Women's Hospital, Queensland Health, Herston, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elizabeth C.","family":"Ward","sequence":"additional","affiliation":[{"name":"School of Health and Rehabilitation Sciences, The University of Queensland, St. Lucia, Australia"},{"name":"Centre for Functioning and Health Research, Queensland Health, Brisbane, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Anna M.","family":"Farrell","sequence":"additional","affiliation":[{"name":"Speech Pathology Department, Royal Brisbane and Women's Hospital, Queensland Health, Herston, Australia"},{"name":"School of Health and Rehabilitation Sciences, The University of Queensland, St. Lucia, Australia"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1310","reference":[{"key":"e_1_3_2_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02407395"},{"key":"e_1_3_2_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.physbeh.2004.02.033"},{"key":"e_1_3_2_4_1","first-page":"A50","article-title":"Hedonic gLMA: Valid comparisons for food liking\/disliking across obesity, age, sex and PROP status","volume":"31","author":"Bartoshuk L. M.","year":"2006","journal-title":"Chemical Senses"},{"key":"e_1_3_2_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-008-9183-y"},{"key":"e_1_3_2_6_1","doi-asserted-by":"publisher","DOI":"10.1034\/j.1600-0455.2003.00100.x"},{"key":"e_1_3_2_7_1","doi-asserted-by":"publisher","DOI":"10.1053\/j.gastro.2013.05.041"},{"key":"e_1_3_2_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-013-9487-4"},{"key":"e_1_3_2_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-008-9203-y"},{"key":"e_1_3_2_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nedt.2003.10.001"},{"key":"e_1_3_2_11_1","doi-asserted-by":"publisher","DOI":"10.1093\/chemse\/18.6.683"},{"key":"e_1_3_2_12_1","doi-asserted-by":"publisher","DOI":"10.1093\/qjmed\/89.2.109"},{"key":"e_1_3_2_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.12342"},{"key":"e_1_3_2_14_1","doi-asserted-by":"publisher","DOI":"10.2147\/CIA.S140389"},{"key":"e_1_3_2_15_1","doi-asserted-by":"publisher","DOI":"10.1097\/00020840-199812000-00008"},{"key":"e_1_3_2_16_1","doi-asserted-by":"publisher","DOI":"10.1044\/2013_JSLHR-S-13-0136"},{"key":"e_1_3_2_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-003-0013-y"},{"key":"e_1_3_2_18_1","doi-asserted-by":"publisher","DOI":"10.1044\/1092-4388(2013\/13-0005)"},{"key":"e_1_3_2_19_1","volume-title":"The coding manual of qualitative researchers","author":"Saldana J.","year":"2013","edition":"2"},{"key":"e_1_3_2_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-011-9359-8"},{"key":"e_1_3_2_21_1","doi-asserted-by":"publisher","DOI":"10.1044\/1058-0360(2005\/005)"},{"key":"e_1_3_2_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-016-9747-1"},{"key":"e_1_3_2_23_1","doi-asserted-by":"publisher","DOI":"10.1080\/09638288.2016.1213894"},{"key":"e_1_3_2_24_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0071488"},{"key":"e_1_3_2_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2004.11.004"}],"container-title":["American Journal of Speech-Language Pathology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/pubs.asha.org\/doi\/pdf\/10.1044\/2019_AJSLP-19-0045","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,4,18]],"date-time":"2021-04-18T23:52:56Z","timestamp":1618789976000},"score":1,"resource":{"primary":{"URL":"http:\/\/pubs.asha.org\/doi\/10.1044\/2019_AJSLP-19-0045"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,8,9]]},"references-count":24,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2019,8,9]]}},"alternative-id":["10.1044\/2019_AJSLP-19-0045"],"URL":"https:\/\/doi.org\/10.1044\/2019_ajslp-19-0045","relation":{},"ISSN":["1058-0360","1558-9110"],"issn-type":[{"value":"1058-0360","type":"print"},{"value":"1558-9110","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,8,9]]}}}