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Preparation of Orally Disintegrating Tablets with Masking of Unpleasant Taste: Comparison with Corrective-adding Methods

机译：用掩蔽令人难以释放的味道的口服崩解片剂的制备：与矫正加法方法进行比较

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Yayoi KAWANO; Akihiko ITO; Masanaho SASATSU; Yoshiharu MACHIDA;
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年度 2010
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1. Preparation of Orally Disintegrating Tablets with Masking of Unpleasant Taste: Comparison with Corrective-adding Methods [J] . Yayoi Kawano, Akihiko Ito, Masanaho Sasatsu, 藥學雜誌 . 2010,第1期

机译：掩盖令人不快的味道的口腔崩解片的制备：与校正添加方法的比较
2. Preparation of Orally Disintegrating Tablets with Taste-masking Function: Masking Effect in Granules Prepared with Correctives Using the Dry Granulation Method and Evaluation of Tablets Prepared Using the Taste-masked Granules [J] . Yayoi Kawano, Akihiko Ito, Masanaho Sasatsu, 藥學雜誌 . 2010,第1期

机译：具有掩味功能的口腔崩解片的制备：用干法制粒的矫正剂制得的颗粒的掩盖作用和用掩味剂制得的片剂的评价
3. Preparation and evaluation of unpleasant taste-masked pioglitazone orally disintegrating tablets [J] . NakanoY., MaedaA., UchidaS., International Journal of Pharmaceutics . 2013,第1a2期

机译：难掩味的吡格列酮口腔崩解片的制备与评价
4. ORALLY DISINTEGRATING TABLETS (ODTs) TASTE MASKING OF BITTER APIs [C] . Andreas Gryczke, Silke Schminke, Dennis Douroumis Annual meeting exposition of the Controlled Release Society . 2010

机译：通用可分解片剂（ODT）和味苦API的加工
5. Amorphous to crystalline transformation in maltose: Implications for orally disintegrating tablets. [D] . Hostetler, Scott Eric. 2002

机译：麦芽糖中的无定形至结晶转化：对口腔崩解片的影响。
6. Taste-masking assessment of orally disintegrating tablets and lyophilisates with cetirizine dihydrochloride microparticles [O] . Aleksandra Amelian, Katarzyna Wasilewska, Małgorzata Wesoły, 2017

机译：西替利嗪二盐酸盐微粒对口腔崩解片和冻干品的掩味评估
7. Taste-Masking Effect of Physical and Organoleptic Methods on Peppermint-Scented Orally Disintegrating Tablet of Famotidine Based on Suspension Spray-Coating Method [O] . Takeshi Sugiura, Shinya Uchida, Noriyuki Namiki 2012

机译：基于悬浮喷涂法的食用薄荷薄雾崩解片剂的物理和感官方法的味道掩蔽作用
8. Guidance for Industry Orally Disintegrating Tablets [R] . 2008

机译：工业口腔崩解片的指南

Preparation of Orally Disintegrating Tablets with Masking of Unpleasant Taste: Comparison with Corrective-adding Methods

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