Abstract This White Paper by the European Society for Swallowing Disorders (ESSD) reports
on the current state of screening and non-instrumental assessment for dysphagia in adults …

Food texture is a major food quality parameter. The physicochemical properties of food
changes when processed in households or industries, resulting in modified textures. A better …

Abstract Purpose To develop a European White Paper document on oropharyngeal
dysphagia (OD) in head and neck cancer (HNC). There are wide variations in the …

The digestion of starch‐based foods in the small intestine as well as factors affecting their
digestibility have been previously investigated and reviewed in detail. Starch digestibility …

Over the past four decades, our understanding of swallowing neural control has expanded
dramatically. However, until recently, advances in rehabilitation approaches for dysphagia …

Multiple system atrophy (MSA) is a neurodegenerative disorder characterized by a
combination of autonomic failure plus cerebellar syndrome and/or parkinsonism. Dysphagia …

Background & aims Swallowing function decreases with age and impacts nutritional state
and frailty. The aim of the study was to test the relationship between swallowing function …

The dysphagia field is still in relative infancy with a sophisticated knowledge base amassed
since the early 1980's. The desire to identify aspiration and prevent life threatening …

Background Stroke patients often suffer from dysphagia during their recovery. We
hypothesised that subacute stroke patients with dysphagia had more deteriorated oral …

Background Studies suggest swallow intervention programmes that incorporate visual
biofeedback and motor programming principles can improve swallowing and quality of life …