Keywords: ماسک طعم; Extemporaneous preparation; Oral solution; Hydroxypropylbetadex; Stability; Compatibility; Taste masking; First-in-human; Early phase development; Pharmacokinetics;
مقالات ISI ماسک طعم (ترجمه نشده)
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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: ماسک طعم; Azithromycin; Taste masking; Taste assessment; Pharmacokinetics;
Keywords: ماسک طعم; Betahistine hydrochloride; Orodispersible film; Ion exchange resin; Taste masking; Sustained release;
Keywords: ماسک طعم; Hot melt extrusion; Taste masking; Paediatric formulations; Tuberculosis; Taste assessment;
Keywords: ماسک طعم; Orally disintegrating tablets; Oral lyophilisates; Cetirizine dihydrochloride; Taste masking; E-tongue;
Keywords: ماسک طعم; Evaluation scores; Taste masking; Ion exchangers; Cyclodextrin complexation; Encapsulation; Hotmelt extrusion;
Keywords: ماسک طعم; Biopolymers; Cationic polyaspartamide; Thermal analysis; Fluorescent marking; Taste masking;
Keywords: ماسک طعم; Furosemide; Orally disintegrating tablets (ODTs); Eudragit E100; Optimization; Taste masking; Superdisinitgrant;
Keywords: ماسک طعم; Electronic tongue; Ion-selective electrodes; Taste masking; Diclofenac;
Keywords: ماسک طعم; Metformin hydrochloride (PubChem CID: 14219); glyceryl trimyristate (PubChem CID: 11148); glyceryl distearate (PubChem CID: 114690); Metformin hydrochloride; Taste masking; Lipid pellets; Cold extrusion; Electronic tongue; Drug release; Spheronization;
Keywords: ماسک طعم; Taste masking; Lipid microspheres; Dissolution test; Microstructure; Synchrotron radiation X-ray computed microtomography; Three dimensional reconstruction;
Keywords: ماسک طعم; AIR; airflow; API; active pharmaceutical ingredient; CA; coating amount; DOE; design of experiment; DSC; differential scanning calorimetry/calorimeter; EMU; emulsifier content; GRAS; generally recognized as safe; HLB; hydrophilic lipophilic balance; HPLC;
Keywords: ماسک طعم; Anti-sweet; Gymnema sylvestre; Herbal formulations; Oral dispersing tablets; Taste masking;
Keywords: ماسک طعم; Jet dispensing; Printing; Taste masking; Water insoluble drugs;
Keywords: ماسک طعم; Arbidol hydrochloride; Taste masking; Dry suspension; Solid dispersion
Keywords: ماسک طعم; API; active pharmaceutical ingredient; SS; stimulated saliva; SSF; simulated salivary fluid; US; unstimulated saliva; Human saliva; Taste masking; Dissolution; Biorelevant medium; Physicochemical characteristics; Oral cavity;
Keywords: ماسک طعم; Electronic tongue; Comparison; Blind conditions; Taste masking
Keywords: ماسک طعم; Hot Melt Extrusion; Taste Masking; Crystalline Solid Dispersion; Bitter API; Disintegrating Tablets; Chemical Imaging; Screw Configuration;
Keywords: ماسک طعم; API, active pharmaceutical ingredient; ED, Euclidean distance; HPLC, high performance liquid chromatography; NKH, non-ketotic hyperglycinemia; UCD, urea cycle disordersMelt granulation; Hard fat; Taste masking; Electronic tongue; Sodium benzoate; Orphan d
Keywords: ماسک طعم; Taste masking; Biorelevant dissolution; Oral absorption; Pharmacokinetics; Biopharmaceutics; Paediatric;
Keywords: ماسک طعم; orally disintegrating tablet; fast melting tablet; freeze drying/lyophilization; taste masking; excipients; oral drug delivery; formulation; microparticles; migraine;
The taste of KCl - What a difference a sugar makes
Keywords: ماسک طعم; Bitterness; Chemical activity; Sensory integration; Potassium chloride; Taste masking; Taste enhancement; Trehalose; Sucrose; Salt;
Comparative in vitro and in vivo taste assessment of liquid praziquantel formulations
Keywords: ماسک طعم; Brief-access taste aversion; Electronic tongue; Taste masking; Praziquantel; Maltodextrin; Cyclodextrin;
Host-guest kinetic interactions between HP-β-cyclodextrin and drugs for prediction of bitter taste masking
Keywords: ماسک طعم; Cyclodextrin; Kinetic parameters; Taste masking; Surface plasmon resonance imaging; Modeling; Prediction;
Multiparticulate system combining taste masking and immediate release properties for the aversive compound praziquantel
Keywords: ماسک طعم; Taste masking; Praziquantel; Extrusion; Solid lipid extrusion; Spray-drying; Biorelevant media;
Physiochemical characterization of taste masking levetiracetam ion exchange resinates in the solid state and formulation of stable liquid suspension for pediatric use
Keywords: ماسک طعم; Levetiracetam; Taste masking; Ion-exchange resins; Solid-state characteristics; Suspension
Development of novel flavored Eudragit® E films for feline minitablet coatings
Keywords: ماسک طعم; Feline; Flavor; Taste masking; Aqueous dispersion; Free film; Mechanical strength
Prediction of the effect of taste masking on disintegration behavior, mechanical strength and rheological characteristics of highly water soluble drug (itopride HCl); an application of SeDeM-ODT expert system
Keywords: ماسک طعم; Itopride HCl; Taste masking; HPMC; SeDeM-ODT expert system
Pharmaceutical nanotechnologyFast releasing oral electrospun PVP/CD nanofiber mats of taste-masked meloxicam
Keywords: ماسک طعم; Nanofiber mats; Meloxicam; Taste masking; Electrospinning; Cyclodextrin;
Bitterness prediction of H1-antihistamines and prediction of masking effects of artificial sweeteners using an electronic tongue
Keywords: ماسک طعم; Electronic tongue; Taste sensor; Bitterness prediction; Taste masking; H1-antihistamines; Artificial sweetener;
Development and evaluation of taste-masked dry suspension of cefuroxime axetil for enhancement of oral bioavailability
Keywords: ماسک طعم; Cefuroxime axetil; Taste masking; Dry suspension; Solid dispersion; Bioavailability
Hot-melt coating with lipid excipients
Keywords: ماسک طعم; Hot-melt coating; Lipid coating; Taste masking; Controlled release; Fluid bed coater
Poly(meth)acrylate-based coatings
Keywords: ماسک طعم; Coating; Polymer; Poly(meth)acrylates; Sustained release; Delayed release; Taste masking
Film coatings for taste masking and moisture protection
Keywords: ماسک طعم; Film coating; Taste masking; Moisture protection; (Meth)acrylate copolymers; Cellulosics; Permeability
Oseltamivir Phosphate-Amberlite⢠IRP 64 Ionic Complex for Taste Masking: Preparation and Chemometric Evaluation
Keywords: ماسک طعم; oseltamivir; ionpair complex; taste masking; Amberliteâ¢; resins; Multivariate Analysis; Principal component Analysis; Complexation; Near Infrared Spectroscopy; FTIR;
Development of oral taste masked diclofenac formulations using a taste sensing system
Keywords: ماسک طعم; Electronic taste sensing system; Formulation development; Diclofenac; Orodispersible tablets; ODT; Taste masking;
Taste masking of paracetamol by hot-melt extrusion: An in vitro and in vivo evaluation
Keywords: ماسک طعم; Hot-melt extrusion; Taste masking; Electronic tongue; Solubility parameter
Solid lipid extrusion with small die diameters – Electrostatic charging, taste masking and continuous production
Keywords: ماسک طعم; Continuous process; Solid lipid extrusion; Small die diameter; Electrostatic charging; Taste masking; Milling
Study of the inclusion complexes formed between cetirizine and αâ, βâ, and γâcyclodextrin and evaluation on their tasteâmasking properties
Keywords: ماسک طعم; cetirizine; cyclodextrins; complexation; structure; taste masking; NMR spectroscopy; UV/Vis spectroscopy; Calorimetry (ITC);
Reduction of Bitterness of Antihistaminic Drugs by Complexation with β-Cyclodextrins
Keywords: ماسک طعم; cyclodextrins; taste masking; inclusion compounds; antihistaminic drug; drug interaction; liposomes; artificial taste sensor; preformulation;
Improvement of some physicochemical properties of arundic acid, (R)-(−)-2-propyloctanonic acid, by complexation with hydrophilic cyclodextrins
Keywords: ماسک طعم; Arundic acid; Cyclodextrins; Complexation; Powderization; Solubilization; Taste masking
Development and evaluation of orally disintegrating tablets (ODTs) containing Ibuprofen granules prepared by hot melt extrusion
Keywords: ماسک طعم; Hot-melt extrusion; Taste masking; Orally disintegrating tablets Eudragit EPO
Taste sensing systems (electronic tongues) for pharmaceutical applications
Keywords: ماسک طعم; Taste sensor; Electronic tongue; Taste sensing system; Taste masking; Taste assessment
Sporopollenin exines: A novel natural taste masking material
Keywords: ماسک طعم; Cod liver oil; Taste masking; Sporopollenin; Exine; EncapsulationIRR, incident rate ratio; SEC, sporopollenin exine capsule; OR, odd ratio; CI, confidence interval
Molecular Properties Evaluation of Indion 234-Ondansetron Resinates
Keywords: ماسک طعم; Indion resin; ondansetron; taste masking;
Electronic tongue for the detection of taste-masking microencapsulation of active pharmaceutical substances
Keywords: ماسک طعم; Electronic tongue; Active pharmaceutical substances; Taste masking; Encapsulation
Optimization of a novel wax matrix system using aminoalkyl methacrylate copolymer E and ethylcellulose to suppress the bitter taste of acetaminophen
Keywords: ماسک طعم; Taste masking; Acetaminophen; Aminoalkyl methacrylate copolymer E; Ethylcellulose; Multiple regression analysis; Principle component analysis
Formulation and Characterization of Patient-Friendly Dosage Form of Ondansetron Hydrochloride
Keywords: ماسک طعم; Indion 234; taste masking; sodium starch glycolate; ondansetron hydrochloride; orodispersible tablet;
Rational development of taste masked oral liquids guided by an electronic tongue
Keywords: ماسک طعم; Electronic taste sensing system; Formulation development; Quinine hydrochloride; Sulfobutyl ether-β-cyclodextrin; Taste assessment; Taste masking
Preparation of bitter taste masked cetirizine dihydrochloride/β-cyclodextrin inclusion complex by supercritical antisolvent (SAS) process
Keywords: ماسک طعم; Cetirizine dihydrochloride; Inclusion complex; Taste masking; β-Cyclodextrin; Supercritical CO2; Supercritical antisolvent