{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,17]],"date-time":"2026-07-17T21:49:28Z","timestamp":1784324968432,"version":"3.55.0"},"reference-count":57,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2026,2,20]],"date-time":"2026-02-20T00:00:00Z","timestamp":1771545600000},"content-version":"vor","delay-in-days":19,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"},{"start":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T00:00:00Z","timestamp":1769904000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100017266","name":"Gobierno de Navarra","doi-asserted-by":"publisher","award":["EHCALIDO project PC056\u2010057"],"award-info":[{"award-number":["EHCALIDO project PC056\u2010057"]}],"id":[{"id":"10.13039\/501100017266","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2026,2]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Dysphagia involves impairments in chewing and swallowing, requiring foods with controlled textural properties to ensure safe and efficient oral processing. Despite standardized frameworks like the International Dysphagia Diet Standardisation Initiative (IDDSI), reproducible sensory evaluation tools are limited. This study proposes a methodological framework for the sensory evaluation of texture\u2010modified foods (TMFs) designed to mimic the oral processing patterns of individuals with oropharyngeal dysphagia (OD). A multidisciplinary expert panel developed a structured sensory protocol incorporating emulated oral tasks representative of typical oral behaviors in OD patients. Thirty\u2010two commercial TMFs were analyzed, identifying key sensory attributes\u2014hardness, fracturability, adhesiveness, flowability, residue and intraoral variability\u2014linked to swallowing safety and acceptability. Oral tasks included holding the food in the mouth, moving it with the tongue, pressing it against and removing it from the palate, assessing consistency changes, and swallowing. Each attribute was mapped to specific oral tasks. Results revealed substantial variability in the sensorial attributes of foods intended for OD people. This approach bridges clinical dysphagia care with sensory science, enabling better evaluation and development of safer, more acceptable foods for individuals with OD. Further validation is warranted to confirm its diagnostic and practical applicability.<\/jats:p>","DOI":"10.1111\/jtxs.70071","type":"journal-article","created":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T04:13:56Z","timestamp":1771647236000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral Tasks"],"prefix":"10.1111","volume":"57","author":[{"given":"Jaime","family":"Paniagua","sequence":"first","affiliation":[{"name":"International University of La Rioja (UNIR)  Logro\u00f1o Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6371-0080","authenticated-orcid":false,"given":"Mar\u00eda Teresa","family":"Murillo\u2010Arbizu","sequence":"additional","affiliation":[{"name":"Institute for Sustainability &amp; Food Chain Innovation (IS\u2010FOOD) Public University of Navarra (UPNA)  Pamplona Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kizkitza","family":"Insausti","sequence":"additional","affiliation":[{"name":"Institute for Sustainability &amp; Food Chain Innovation (IS\u2010FOOD) Public University of Navarra (UPNA)  Pamplona Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leyre Urtasun","family":"del Castillo","sequence":"additional","affiliation":[{"name":"National Centre for Food Technology and Safety (CNTA)  San Adri\u00e1n Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marta Uriarte","family":"Ajona","sequence":"additional","affiliation":[{"name":"National Centre for Food Technology and Safety (CNTA)  San Adri\u00e1n Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Jos\u00e9","family":"Beriain","sequence":"additional","affiliation":[{"name":"Institute for Sustainability &amp; Food Chain Innovation (IS\u2010FOOD) Public University of Navarra (UPNA)  Pamplona Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1147-6536","authenticated-orcid":false,"given":"Francisco C.","family":"Iba\u00f1ez","sequence":"additional","affiliation":[{"name":"Institute for Sustainability &amp; Food Chain Innovation (IS\u2010FOOD) Public University of Navarra (UPNA)  Pamplona Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,2,20]]},"reference":[{"key":"e_1_2_14_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455\u2010021\u201010336\u2010x"},{"key":"e_1_2_14_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9050613"},{"key":"e_1_2_14_4_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010019\u201042422\u20104"},{"key":"e_1_2_14_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.apmr.2014.03.001"},{"key":"e_1_2_14_6_1","doi-asserted-by":"publisher","DOI":"10.2147\/CIA.S107750"},{"key":"e_1_2_14_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455\u2010020\u201010135\u2010w"},{"key":"e_1_2_14_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102842.1997.tb00368.x"},{"key":"e_1_2_14_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12265"},{"key":"e_1_2_14_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu13114043"},{"key":"e_1_2_14_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nut.2025.112858"},{"issue":"5","key":"e_1_2_14_12_1","first-page":"1073","article-title":"Thickened Liquids for Children and Adults With Oropharyngeal Dysphagia: The Complexity of Rheological Considerations","volume":"3","author":"Cichero J.","year":"2014","journal-title":"Journal of Gastroenterology and Hepatology Research"},{"key":"e_1_2_14_13_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455\u2010016\u20109758\u2010y"},{"key":"e_1_2_14_14_1","doi-asserted-by":"publisher","DOI":"10.1038\/nrgastro.2015.49"},{"key":"e_1_2_14_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00455\u2010021\u201010373\u20106"},{"key":"e_1_2_14_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/psyg.12704"},{"key":"e_1_2_14_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.70026"},{"key":"e_1_2_14_18_1","doi-asserted-by":"publisher","DOI":"10.1039\/C6FO01005A"},{"key":"e_1_2_14_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.70042"},{"key":"e_1_2_14_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010023\u201002061\u2010w"},{"key":"e_1_2_14_21_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745\u20104603.2007.00132.x"},{"key":"e_1_2_14_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2020.102343"},{"key":"e_1_2_14_23_1","unstructured":"Gray\u2010Stuart E. 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