Choking Risk Reduction

Choking Risk Reduction is a theoretical construct within food texture progression that systematically identifies and mitigates factors contributing to impaired swallowing safety by modifying food properties to decrease the likelihood of airway obstruction during ingestion.

29

Publications

1.8K

Citations

113

Authors

56

Institutions

Publications per year

2017–2026

9

Authors

113

  1. LJ
    Louise J. Fangupo

    University of Otago, New Zealand

    2 publications · 245 citations

    2

    h-index

  2. AM
    Anne‐Louise M. Heath

    University of Otago, New Zealand

    2 publications · 245 citations

    2

    h-index

  3. HJ
    Henry J. Heimlich

    Xavier University, United States

    2 publications · 352 citations

    2

    h-index

  4. RW
    Rachael W. Taylor

    University of Otago, New Zealand

    2 publications · 245 citations

    2

    h-index

  5. EF
    Elizabeth Fleming

    University of Otago, New Zealand

    2 publications · 245 citations

    2

    h-index

1–5 of 113

Venues

  1. PEDIATRICS

    3 publications · 320 citations

    3

    h-index

  2. JAMA

    3 publications · 418 citations

    3

    h-index

  3. Psychology of sport and exercise

    2 publications · 248 citations

    2

    h-index

  4. Psychonomic Bulletin & Review

    1 publications · 21 citations

    1

    h-index

  5. European Journal of Translational Myology

    1 publications · 24 citations

    1

    h-index

1–5