Peter Lam

The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review

Catriona M. Steele, Ben Hanson, Peter Lam, 2014, Dysphagia.

Thickened Liquids for Children and Adults with Oropharyngeal Dysphagia: the Complexity of Rheological Considerations

J. Cichero, Peter Lam, 2014 .

Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Catriona M. Steele, Ben Hanson, Luis F. Riquelme, 2016, Dysphagia.

The International Dysphagia Diet Standardisation Initiative (IDDSI) framework: the Kempen pilot

J. Cichero, Peter Lam, S. Stanschus, 2017 .

The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative

C. Steele, J. Cichero, R. Speyer, 2013, Current Physical Medicine and Rehabilitation Reports.

International Food for the Elderly Conference – Congratulations from the International Dysphagia Diet Standardisation Initiative

J. Cichero, Peter Lam, 2016 .

Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0).

Luis F. Riquelme, C. Steele, B. Hanson, 2019, Journal of texture studies.

Creation and Initial Validation of the International Dysphagia Diet Standardisation Initiative Functional Diet Scale

Luis F. Riquelme, C. Steele, B. Hanson, 2018, Archives of physical medicine and rehabilitation.

Creation and Initial Validation of the International Dysphagia Diet Standardisation Initiative Functional Diet Scale

Luis F. Riquelme, C. Steele, B. Hanson, 2018, Archives of physical medicine and rehabilitation.