Table 4.

Liquid stimuli used in non-radiographic studies of swallowing of different consistencies

Author	Thin	Nectar-thick	Honey-thick	Pudding-thick/Paste/Puree
Barata, de Carvalho, Carrara-de Angelis, de Faria, & Kowalski [48]	Juice	Nectar-thick liquid		Puree
Butler, Postma, & Fischer [33]	Apple Juice (1 mPa.s)		Honey-thick thick apple juice (Diamond Crystal Medical Food): viscosity of 1100–1900 mPa.s	Applesauce (Lucky Leaf, Peach Glen, PA)
Chi-Fishman & Sonies [53]	Lemon-flavored water, 7 mPa.s	Lemon-flavored water thickened with corn-starch to 243–260 mPa.s	Lemon-flavored water thickened with corn-starch to 724–759 mPa.s	Lemon-flavored water thickened with corn-starch to spoon-thick, 2760–2819 mPa.s
Gisel [18]				Unsweetened applesauce
Igarashi, Kawasaki, Nomura, Sakai, Ueno, Ashida, & Miyaoka [30]	A test food consisting of water, 0.15% citric acid, 9% sucrose, 0.04% flavor.	A test food consisting of water, 0.17% citric acid, 13.5% sucrose, 0.08% flavor and 1.5% of a thickening agent comprised of guar gum, tara gum, carrageenan, xanthan gum, starch and dextrin.	A test food consisting of water, 0.24% citric acid, 15% sucrose, 0.12% flavor and 3% of a thickening agent comprised of guar gum, tara gum, carrageenan, xanthan gum, starch and dextrin.
Inagaki, Miyaoka, Ashida, & Yamada [36]		2% concentration of Mousse-up thickening agent in 100ml distilled water.	6g of Mousse-up thickening agent dissolved in 100mL distilled water (5.7%).	10g of Mousse-up thickening agent dissolved in 100mL distilled water (9.1%).
Inagaki, Miyaoka, Ashida, & [37]		2% concentration of Mousse-up thickening agent in 100ml distilled water.	6g of Mousse-up thickening agent dissolved in 100mL distilled water (5.7%).	10g of Mousse-up thickening agent dissolved in 100mL distilled water (9.1%).
Inagaki, Miyaoka, Ashida, & [38]		2% concentration of Mousse-up thickening agent in 100ml distilled water.	6g of Mousse-up thickening agent dissolved in 100mL distilled water (5.7%).	10g of Mousse-up thickening agent dissolved in 100mL distilled water (9.1%).
Kim & Han [21]				1) Pudding; 2) Curd-type yogurt
Lee, Sejdic, Steele, & Chau [32]	Water		Commercially pre-thickened honey-thick apple juice (RESOURCE®, Novartis Nutrition)
Reimers-Neils, Logemann, & Larson [26]	Fruit juice (Kraft)	Tomato Juice (Libby’s)		1) Apple sauce (The Jewel Companies); 2) Chocolate pudding (Beatrice/Hunt-Wesson Inc.); 3) Cheese spread (Nabisco); 4) Creamy peanut butter (Best Foods, CPC International Inc.)
Ruark, McCullough, Peters, & Moore [19]	Water	One-part apple juice to one-part applesauce (The Kroger Company)		Cheese spread (Easy Cheese, Nabisco Foods)
Steele & Van Lieshout [28]	1) Water (density: 0.993 g/cc; yield stress: 0.000 Pa; viscosity: 12 mPa.s @ 45/s); 2) Apple Juice (density: 1.007 g/cc; yield stress: 0.029 Pa; viscosity: 5 mPa.s @ 45/s)	1) Sealtest* 1% M.F. Chocolate Milk (density: 1.053 g/cc; yield stress: 0.052 Pa; viscosity: 324 mPa.s @ 45/s). 2) Novartis RESOURCE® Nectar-thick Apple juice (density: 1.067 g/cc; yield stress: 0.264 Pa; viscosity: 325 mPa.s @ 45/s).	1) Novartis RESOURCE® Original Honey-thick Dairy made with 2% reduced fat milk (density: 1.04 g/cc; yield stress: 0.0 Pa; viscosity: 867 mPa.s @ 45/s). 2) Novartis RESOURCE® Honey-thick Apple juice (density: 1.073 g/cc; yield stress: 1.424 Pa; viscosity: 785 mPa.s @ 45/s).
Steele & Van Lieshout [29]	Water (density: 0.993 g/cc; yield stress: 0.000 Pa; viscosity: 12 mPa.s @ 45/s)	Novartis RESOURCE® Nectar-thick Apple juice (density: 1.067 g/cc; yield stress: 0.264 Pa; viscosity: 466 mPa.s @ 25/s).	Novartis RESOURCE® Honey-thick Apple juice (density: 1.073 g/cc; yield stress: 1.424 Pa; viscosity: 1140 mPa.s @ 25/s).
Taniwaki, Gao, Nishinari, & Kohyama [27]	Water			Yogurt (Bio presweetened, Danone Japan Co. Ltd., Tokyo, Japan) Viscosity: 3.2 Pa @ 0.0061/s
Youmans, Youmans, & Stierwalt [35]	Water	Novartis Resource nectar-thick apple juice.	Novartis Resource honey-thick apple juice.	Puree (“the consistency of applesauce”)