pISSN 2233-5978
eISSN 2713-6191

Cited by CrossRef (6)

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    https://doi.org/10.3746/jkfn.2024.53.2.180
  2. Kui-Jeong Choi, Hye-Ji Jeon, Su-Yeong Hwang, Weon-Sun Shin. Development of Easy Cooking Methods for Dysphagia Patients Using Commercially Available Food. Journal of the Korean Dysphagia Society 2024;14:18
    https://doi.org/10.34160/jkds.23.012
  3. Ji-Yeon Lee, Cheol-Ho Kim, Kug-Weon Kim, Kyong-Ae Lee, Kwangoh Koh, Hee-Seon Kim. Development of 3D Printed Snack-dish for the Elderly with Dementia. Korean J Community Nutr 2021;26:327
    https://doi.org/10.5720/kjcn.2021.26.5.327
  4. Jin A Yoon. Update of Guidelines: International Dysphagia Diet Standardization Initiative 2019. Journal of the Korean Dysphagia Society 2022;12:79
    https://doi.org/10.34160/jkds.2022.12.2.001
  5. Dasol Kim, Jihye Ryu, Hee-Sook Lim, Yong-Seok Kwon. Development of cooking method for senior-friendly food using fruits suitable for older adults with masticatory dysfunction. Nutr Res Pract 2024;18:223
    https://doi.org/10.4162/nrp.2024.18.2.223
  6. Eun-Bee Lee, Weon-Sun Shin. Physicochemical and sensory properties of retort chicken curry mousse fortified with branched-chain amino acids for the elderly. LWT 2023;185:115133
    https://doi.org/10.1016/j.lwt.2023.115133