Results 31 to 40 of about 5,479 (261)

Young patients’ involvement in a composite endpoint method development on acceptability for paediatric oral dosage forms

Research Involvement and Engagement, 2023
Background In line with the European Paediatric Regulation, the European Medicines Agency (EMA) asks for investigation of a medicine’s acceptability in paediatric medicines development. A standardised acceptability testing method combining the outcome of
Sibylle Reidemeister, Begonya Nafria Escalera, Daniel Marín, Jan Balayla, Ingrid Klingmann, Viviane Klingmann   +5 more
doaj   +1 more source

Palatability and Acceptability of Flaxseed-Supplemented Foods in Children with Sickle Cell Disease

Nutrients, 2023
Omega-3 fatty acids (w3FAs) have demonstrated benefits in several inflammatory disease states; however, limited research has been conducted in sickle cell disease (SCD). While marine-based w3FAs are used, their strong odor and taste are a barrier to long-term use. Plant-based sources, especially those in whole foods, may circumvent this barrier.
Chinenye R. Dike, Jeffrey Lebensburger, Ciara Mitchell, Betty Darnell, Casey D. Morrow, Wendy Demark-Wahnefried   +5 more
openaire   +2 more sources

Dry Pet Food Flavor Enhancers and Their Impact on Palatability: A Review

Foods, 2021
Pet foods are a vital component of the global food industry. Pet food’s success depends on its acceptance by both consumers (the pets) and purchasers (the pet owners).
Shilpa S. Samant, Philip Glen Crandall, Sara E. Jarma Arroyo, Han-Seok Seo   +3 more
doaj   +1 more source

Palatable food avoidance and acceptance learning with different stressors in female rats [PDF]

Neuroscience, 2013
Stress activates the hypothalamus-pituitary-adrenal (HPA) axis leading to the release of glucocorticoids (GC). Increased activity of the HPA axis and GC exposure has been suggested to facilitate the development of obesity and metabolic syndrome. Nonetheless, different stressors can produce distinct effects on food intake and may support different ...
N-C, Liang, M E, Smith, T H, Moran
openaire   +2 more sources

Early clinical development of artemether-lumefantrine dispersible tablet: palatability of three flavours and bioavailability in healthy subjects. [PDF]

, 2010
BACKGROUND\ud \ud Efforts to ease administration and enhance acceptability of the oral anti-malarial artemether-lumefantrine (A-L) crushed tablet to infants and children triggered the development of a novel dispersible tablet of A-L.
Kaiser, Guenther, Abdunoor M Kabanywanyi, Abdulla, Salim, Kabanywanyi Abdunoor M, Salim Abdulla, Reynolds Christine, Nuortti Marja, Gunther Kaiser, Christine Reynolds, Gilbert Lefevre, Nuortti, Marja, Serge Fitoussi, Yeh Ching-Ming, Fitoussi Serge, Romain Sechaud, Marja Nuortti, Kaiser, Günther, Amuri, Baraka, Ubben, David, Yeh, Ching-Ming, Steve Pascoe, David Ubben, Abdulla Salim, Amuri Baraka, Pascoe Steve, Kaiser Günther, Lefèvre, Gilbert, Pascoe, Steve, Ching-Ming Yeh, Kabanywanyi, Abdunoor M, Baraka Amuri, Ubben David, Séchaud Romain, Reynolds, Christine, Séchaud, Romain, Fitoussi, Serge, Lefèvre Gilbert   +36 more
core   +1 more source

Preference, Perception, and Acceptability of Fluid Gels as a Potential Age-Appropriate Dosage Form for Elderly Patients with Dysphagia

Gels, 2022
The development of pharmaceutical dosage forms that are tailored to specific populations according to their preferences and acceptability could improve medication adherence, which could lead to effective pharmacotherapy.
Zul Hadif Abd Aziz, Haliza Katas, Marhanis Salihah Omar, Noraida Mohamed Shah, Salma Mohamad Yusop, Mohamad Nasir Shafiee, Siti Fatimah Mohd Tarmizi   +6 more
doaj   +1 more source

Evaluation of quality and acceptability of pet pasta with buffalo tripe powder [PDF]

Journal of Veterinary and Animal Sciences, 2022
The study was undertaken with the objective of optimizing the level of tripe powder in the formulary of pet pasta. Two levels of tripe powder viz., 2.5 per cent (T1 ) and five per cent (T2 ) were added in the control formulation replacing the cereal ...
R. Yazhinidev, T. Sathu, B. Sunil , V. N. Vasudevan, Naicy Thomas, Vandana Sasidharan, K.J. Arun Sankar   +6 more
doaj   +1 more source

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments

Food Science of Animal Resources, 2021
This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0
Dong Kook Cho, Boin Lee, Song Ki Kim, Hyeonbin O, Young Soon Kim, Young Min Choi   +5 more
doaj   +1 more source

THE EFFECT OF ELECTRICAL STIMULATION ON THE PALATABILITY AND CONSUMER ACCEPTANCE OF BONELESS RIB STEAKS [PDF]

Journal of Food Quality, 1981
ABSTRACTA total of 25 cattle (5 purebred Simmental, Limousin, or Chianina bulls and 10 each of steers and heifers (1/2 blood Simmental, Limousin, or Chianina) 11 to 15 months of age and with carcasses weighing approximately 270 kg, after approximately 255 days on a high concentrate ration, were utilized to evaluate the effects of electrical stimulation
L. E. JEREMIAH, A. H. MARTIN
openaire   +1 more source

Predicting Beef Palatability [PDF]

, 1982
The search for factors influencing the palatability of beef continues. The relative importance of variables in the USDA quality grading system that currently predicts acceptability and palatability has been questioned.
Costello, W. J., Dinkel, C. A., Cost, L. K.   +2 more
core   +1 more source