Keywords: طعم ماسک; Orodispersible tablets; Lipid pellets; Metformin hydrochloride; Compression force; Taste-masking; DoE;
مقالات ISI طعم ماسک (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: طعم ماسک; Electronic tongue; Sensor array; Pharmaceuticals; Pattern recognition techniques; Taste-masking;
Keywords: طعم ماسک; Hot-melt extrusion; Orally disintegrating film; Taste-masking; Pediatric and geriatric; Modified starch; Human panel taste evaluation; Continuous manufacturing; Chlorpheniramine maleate;
Keywords: طعم ماسک; Enrofloxacin (PubChem CID: 71188); Stearic acid (PubChem CID: 5281); Sodium alginate (PubChem CID: 5102882); Chitosan (PubChem CID: 71853); Dichloromethane (PubChem CID: 6344); Anhydrous calcium chloride (PubChem CID: 24854); Polyvinyl alcohol (PubChem CI
Keywords: طعم ماسک; Roller compaction; Sodium ibuprofen dihydrate; Sorbitol hydrate; Multiparticulate system; Taste-masking; Hot-melt coating
Keywords: طعم ماسک; Orodispersible film; Oral thin film; Orodispersible tablet; Orally disintegrating tablet; Microparticles; Taste-masking
In-vitro and in-vivo evaluation of taste-masked cetirizine hydrochloride formulated in oral lyophilisates
Keywords: طعم ماسک; Orally disintegrating tablet; Oral lyophilisate; Orodispersible tablet; Taste-masking; Electronic tongue; Taste trial;
Development of taste masked caffeine citrate formulations utilizing hot melt extrusion technology and in vitro-in vivo evaluations
Keywords: طعم ماسک; Hot-melt extrusion; Taste-masking; Pediatric and geriatric; Modified screw design; Ethylcellulose (EC);
A comparative study on solubilizing and taste-masking capacities of hydroxypropyl-β-cyclodextrin and maltodextrins with high amylose content
Keywords: طعم ماسک; Taste-masking; Solubility enhancement; Electronic taste sensing; Electronic tongue; Maltodextrin; Hydroxypropyl-β-cyclodextrin
Preparation and evaluation of unpleasant taste-masked pioglitazone orally disintegrating tablets
Keywords: طعم ماسک; Orally disintegrating tablet; Pioglitazone; Visual analog scale; Taste-masking; Sodium chloride; Aspartame
Optimizing the taste-masked formulation of acetaminophen using sodium caseinate and lecithin by experimental design
Keywords: طعم ماسک; Pediatric formulation; Taste-masking; Spray-drying; Component segregation; Factorial design; Simplex optimization
Use of calcium caseinate in association with lecithin for masking the bitterness of acetaminophen—Comparative study with sodium caseinate
Keywords: طعم ماسک; Pediatric formulation; Taste-masking; Spray-drying; Calcium caseinate; Sodium caseinate
Taste masked lipid pellets with enhanced release of hydrophobic active ingredient
Keywords: طعم ماسک; Lipid extrusion; Taste-masking; Immediate release; Pellets
Evaluating the taste masking effectiveness of various flavors in a stable formulated pediatric suspension and solution using the Astree™ electronic tongue
Keywords: طعم ماسک; Suspension; Solution; Stability; e-Tongue; Taste-masking; Pediatric
A comparative study on two electronic tongues for pharmaceutical formulation development
Keywords: طعم ماسک; Astree2 electronic tongue; Electronic tongue; Insent taste sensing system; Sensor array system; Taste-masking; Taste sensor
Effects of physicochemical properties of salting-out layer components on drug release
Keywords: طعم ماسک; Salting-out effect; Taste-masking; Numbness; Lag time; Immediate drug release; Multiparticulate dosage form
Mechanism of controlled drug release from a salting-out taste-masking system
Keywords: طعم ماسک; Salting-out effect; Taste-masking; Salt; Water-soluble polymer; Lag time; Immediate drug release
Quinine sulphate pellets for flexible pediatric drug dosing: Formulation development and evaluation of taste-masking efficiency using the electronic tongue
Keywords: طعم ماسک; Pediatric formulation; Quinine sulphate; Pellets; Extrusion-spheronisation; Electronic tongue; Taste-masking; Eudragit® E PO
An Investigation into the Interaction between Taste Masking Fatty Acid Microspheres and Alkaline Buffer using Thermal and Spectroscopic Analysis
Keywords: طعم ماسک; spray-congealing; taste-masking; microsphere; fatty acid; acid-soap; thermal analysis (DSC); powder X-ray diffraction;