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Design, development and evaluation of clopidogrel bisulfate floating tablets.

International journal of pharmaceutical investigation

Rao KR, Lakshmi KR.
PMID: 24678458
Int J Pharm Investig. 2014 Jan;4(1):19-26. doi: 10.4103/2230-973X.127736.

OBJECTIVE: The objective of the present work was to formulate and to characterize a floating drug delivery system for clopidogrel bisulphate to improve bioavailability and to minimize the side effects of the drug such as gastric bleeding and drug...

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Rao KR, Lakshmi KR. Design, development and evaluation of clopidogrel bisulfate floating tablets. Int J Pharm Investig. 2014;4(1):19-26doi: 10.4103/2230-973X.127736.
Rao, K. R., & Lakshmi, K. R. (2014). Design, development and evaluation of clopidogrel bisulfate floating tablets. International journal of pharmaceutical investigation, 4(1), 19-26. https://doi.org/10.4103/2230-973X.127736
Rao, K Rama Koteswara, and Lakshmi, K Rajya. "Design, development and evaluation of clopidogrel bisulfate floating tablets." International journal of pharmaceutical investigation vol. 4,1 (2014): 19-26. doi: https://doi.org/10.4103/2230-973X.127736
Rao KR, Lakshmi KR. Design, development and evaluation of clopidogrel bisulfate floating tablets. Int J Pharm Investig. 2014 Jan;4(1):19-26. doi: 10.4103/2230-973X.127736. PMID: 24678458; PMCID: PMC3944613.
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Effect of scale-up on average shear rates for aerated non-Newtonian liquids in external loop airlift reactors.

Biotechnology and bioengineering

Al-Masry WA.
PMID: 10099557
Biotechnol Bioeng. 1999 Feb;62(4):494-498. doi: 10.1002/(sici)1097-0290(19990220)62:4<494::aid-bit14>3.0.co;2-6.

Average shear rates have been estimated experimentally in a 700-dm3 external loop airlift reactor. Aqueous pseudoplastic carboxymethylcellulose and xanthan gum solutions were used to simulate non-Newtonian behavior of biological media. Average shear rates of non-Newtonian solutions were found by...

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Al-Masry WA. Effect of scale-up on average shear rates for aerated non-Newtonian liquids in external loop airlift reactors. Biotechnol Bioeng. 1999;62(4):494-498doi: 10.1002/(sici)1097-0290(19990220)62:4<494::aid-bit14>3.0.co;2-6.
Al-Masry, W. A. (1999). Effect of scale-up on average shear rates for aerated non-Newtonian liquids in external loop airlift reactors. Biotechnology and bioengineering, 62(4), 494-498. https://doi.org/10.1002/(sici)1097-0290(19990220)62:4<494::aid-bit14>3.0.co;2-6
Al-Masry. "Effect of scale-up on average shear rates for aerated non-Newtonian liquids in external loop airlift reactors." Biotechnology and bioengineering vol. 62,4 (1999): 494-498. doi: https://doi.org/10.1002/(sici)1097-0290(19990220)62:4<494::aid-bit14>3.0.co;2-6
Al-Masry WA. Effect of scale-up on average shear rates for aerated non-Newtonian liquids in external loop airlift reactors. Biotechnol Bioeng. 1999 Feb;62(4):494-498. doi: 10.1002/(sici)1097-0290(19990220)62:4<494::aid-bit14>3.0.co;2-6. PMID: 10099557.
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Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum.

Preventive nutrition and food science

Jo W, Yoo B.
PMID: 30386756
Prev Nutr Food Sci. 2018 Sep;23(3):269-274. doi: 10.3746/pnf.2018.23.3.269. Epub 2018 Sep 30.

The effects of cellulose gums (CG), such as carboxymethyl cellulose (CMC) and hydroxypropyl methylcellulose (HPMC), on the flow and dynamic rheological properties of binary mixtures of xanthan gum (XG) and locust bean gum (LBG) were examined at different XG/LBG/CG...

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Jo W, Yoo B. Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum. Prev Nutr Food Sci. 2018;23(3):269-274doi: 10.3746/pnf.2018.23.3.269.
Jo, W., & Yoo, B. (2018). Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum. Preventive nutrition and food science, 23(3), 269-274. https://doi.org/10.3746/pnf.2018.23.3.269
Jo, Wonjun, and Yoo, Byoungseung. "Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum." Preventive nutrition and food science vol. 23,3 (2018): 269-274. doi: https://doi.org/10.3746/pnf.2018.23.3.269
Jo W, Yoo B. Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum. Prev Nutr Food Sci. 2018 Sep;23(3):269-274. doi: 10.3746/pnf.2018.23.3.269. Epub 2018 Sep 30. PMID: 30386756; PMCID: PMC6195896.
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Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting.

Carbohydrate polymers

Holland S, Tuck C, Foster T.
PMID: 30177161
Carbohydr Polym. 2018 Nov 15;200:229-238. doi: 10.1016/j.carbpol.2018.07.064. Epub 2018 Jul 27.

Binder jetting is an additive manufacturing technique in which powdered material is sequentially laid down and printed on by an ink binder, in a selective manner, to form a 3D object. Unfortunately work in this area relevant to food...

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Holland S, Tuck C, Foster T. Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting. Carbohydr Polym. 2018;200:229-238doi: 10.1016/j.carbpol.2018.07.064.
Holland, S., Tuck, C., & Foster, T. (2018). Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting. Carbohydrate polymers, 200229-238. https://doi.org/10.1016/j.carbpol.2018.07.064
Holland, Sonia, et al. "Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting." Carbohydrate polymers vol. 200 (2018): 229-238. doi: https://doi.org/10.1016/j.carbpol.2018.07.064
Holland S, Tuck C, Foster T. Selective recrystallization of cellulose composite powders and microstructure creation through 3D binder jetting. Carbohydr Polym. 2018 Nov 15;200:229-238. doi: 10.1016/j.carbpol.2018.07.064. Epub 2018 Jul 27. PMID: 30177161.
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Taste masking of ofloxacin and formation of interpenetrating polymer network beads for sustained release.

Journal of pharmaceutical analysis

Rajesh AM, Popat KM.
PMID: 29404045
J Pharm Anal. 2017 Aug;7(4):244-251. doi: 10.1016/j.jpha.2016.11.001. Epub 2016 Nov 12.

The objective of this study was to carry out taste masking of ofloxacin (Ofl) by ion exchange resins (IERs) followed by sustained release of Ofl by forming interpenetrating polymer network (IPN) beads. Drug-resin complexes (DRCs) with three different ratios...

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Rajesh AM, Popat KM. Taste masking of ofloxacin and formation of interpenetrating polymer network beads for sustained release. J Pharm Anal. 2016;7(4):244-251doi: 10.1016/j.jpha.2016.11.001.
Rajesh, A. M., & Popat, K. M. (2017). Taste masking of ofloxacin and formation of interpenetrating polymer network beads for sustained release. Journal of pharmaceutical analysis, 7(4), 244-251. https://doi.org/10.1016/j.jpha.2016.11.001
Rajesh, A Michael, and Popat, Kiritkumar Mangaldas. "Taste masking of ofloxacin and formation of interpenetrating polymer network beads for sustained release." Journal of pharmaceutical analysis vol. 7,4 (2017): 244-251. doi: https://doi.org/10.1016/j.jpha.2016.11.001
Rajesh AM, Popat KM. Taste masking of ofloxacin and formation of interpenetrating polymer network beads for sustained release. J Pharm Anal. 2017 Aug;7(4):244-251. doi: 10.1016/j.jpha.2016.11.001. Epub 2016 Nov 12. PMID: 29404045; PMCID: PMC5790690.
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Influence of Coating Application Methods on the Postharvest Quality of Cassava.

International journal of food science

Atieno L, Owino W, Ateka EM, Ambuko J.
PMID: 30863776
Int J Food Sci. 2019 Feb 04;2019:2148914. doi: 10.1155/2019/2148914. eCollection 2019.

Various modes of edible coating application vary in their coat dispersion and film formation, hence the need to determine the most effective mode of application for cassava. Edible surface coatings have been found to be effective in preserving the...

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Atieno L, Owino W, Ateka EM, et al. Influence of Coating Application Methods on the Postharvest Quality of Cassava. Int J Food Sci. 2019;2019:2148914doi: 10.1155/2019/2148914.
Atieno, L., Owino, W., Ateka, E. M., & Ambuko, J. (2019). Influence of Coating Application Methods on the Postharvest Quality of Cassava. International journal of food science, 20192148914. https://doi.org/10.1155/2019/2148914
Atieno, Loreto, et al. "Influence of Coating Application Methods on the Postharvest Quality of Cassava." International journal of food science vol. 2019 (2019): 2148914. doi: https://doi.org/10.1155/2019/2148914
Atieno L, Owino W, Ateka EM, Ambuko J. Influence of Coating Application Methods on the Postharvest Quality of Cassava. Int J Food Sci. 2019 Feb 04;2019:2148914. doi: 10.1155/2019/2148914. eCollection 2019. PMID: 30863776; PMCID: PMC6378783.
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Oxidized Xanthan Gum and Chitosan as Natural Adhesives for Cork.

Polymers

Paiva D, Gonçalves C, Vale I, Bastos MMSM, Magalhães FD.
PMID: 30974538
Polymers (Basel). 2016 Jul 14;8(7). doi: 10.3390/polym8070259.

Natural cork stopper manufacturing produces a significant amount of cork waste, which is granulated and combined with synthetic glues for use in a wide range of applications. There is a high demand for using biosourced polymers in these composite...

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Paiva D, Gonçalves C, Vale I, et al. Oxidized Xanthan Gum and Chitosan as Natural Adhesives for Cork. Polymers (Basel). 2016;8(7)doi: 10.3390/polym8070259.
Paiva, D., Gonçalves, C., Vale, I., Bastos, M. M. S. M., & Magalhães, F. D. (2016). Oxidized Xanthan Gum and Chitosan as Natural Adhesives for Cork. Polymers, 8(7), . https://doi.org/10.3390/polym8070259
Paiva, Diana, et al. "Oxidized Xanthan Gum and Chitosan as Natural Adhesives for Cork." Polymers vol. 8,7 (2016). doi: https://doi.org/10.3390/polym8070259
Paiva D, Gonçalves C, Vale I, Bastos MMSM, Magalhães FD. Oxidized Xanthan Gum and Chitosan as Natural Adhesives for Cork. Polymers (Basel). 2016 Jul 14;8(7). doi: 10.3390/polym8070259. PMID: 30974538; PMCID: PMC6431876.
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Study on quality characteristics of cassava flour and cassava flour short biscuits.

Food science & nutrition

Lu H, Guo L, Zhang L, Xie C, Li W, Gu B, Li K.
PMID: 31993176
Food Sci Nutr. 2019 Dec 13;8(1):521-533. doi: 10.1002/fsn3.1334. eCollection 2020 Jan.

In this paper, the basic components, nutrient composition, and processing characteristics of cassava flour were determined. In addition, the effects of xanthan gum and inulin on the pasting properties, microstructure, and thermal properties of cassava flour were studied. Biscuits...

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Lu H, Guo L, Zhang L, et al. Study on quality characteristics of cassava flour and cassava flour short biscuits. Food Sci Nutr. 2019;8(1):521-533doi: 10.1002/fsn3.1334.
Lu, H., Guo, L., Zhang, L., Xie, C., Li, W., Gu, B., & Li, K. (2020). Study on quality characteristics of cassava flour and cassava flour short biscuits. Food science & nutrition, 8(1), 521-533. https://doi.org/10.1002/fsn3.1334
Lu, Haiqin, et al. "Study on quality characteristics of cassava flour and cassava flour short biscuits." Food science & nutrition vol. 8,1 (2020): 521-533. doi: https://doi.org/10.1002/fsn3.1334
Lu H, Guo L, Zhang L, Xie C, Li W, Gu B, Li K. Study on quality characteristics of cassava flour and cassava flour short biscuits. Food Sci Nutr. 2019 Dec 13;8(1):521-533. doi: 10.1002/fsn3.1334. eCollection 2020 Jan. PMID: 31993176; PMCID: PMC6977506.
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Intra Nasal .

The open medicinal chemistry journal

Paul A, Fathima KM, Nair SC.
PMID: 29399211
Open Med Chem J. 2017 Dec 29;11:222-244. doi: 10.2174/1874104501711010222. eCollection 2017.

BACKGROUND: A novel drug delivery system for treating acute epileptic condition.OBJECTIVE: To develop an intranasal mucoadhesive formulation of Lamotrigine (LTG) loaded METHODS: Lamotrigine was loaded into different polymeric solutions of gellan and xanthan gum.RESULTS: All formulations subjected to various...

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Paul A, Fathima KM, Nair SC. Intra Nasal . Open Med Chem J. 2017;11:222-244doi: 10.2174/1874104501711010222.
Paul, A., Fathima, K. M., & Nair, S. C. (2017). Intra Nasal . The open medicinal chemistry journal, 11222-244. https://doi.org/10.2174/1874104501711010222
Paul, Asha, et al. "Intra Nasal ." The open medicinal chemistry journal vol. 11 (2017): 222-244. doi: https://doi.org/10.2174/1874104501711010222
Paul A, Fathima KM, Nair SC. Intra Nasal . Open Med Chem J. 2017 Dec 29;11:222-244. doi: 10.2174/1874104501711010222. eCollection 2017. PMID: 29399211; PMCID: PMC5769127.
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In vitro and in vivo evaluation of xanthan gum-succinic anhydride hydrogels for the ionic strength-sensitive release of antibacterial agents.

Journal of materials chemistry. B

Wang B, Han Y, Lin Q, Liu H, Shen C, Nan K, Chen H.
PMID: 32263062
J Mater Chem B. 2016 Mar 14;4(10):1853-1861. doi: 10.1039/c5tb02046h. Epub 2016 Feb 17.

In this work, we report a new approach to prepare high gel performance hydrogels which are used as ionic strength-sensitive drug release systems. Succinic anhydride (SA)-modified xanthan (XG-SA) derivatives were prepared and confirmed by Fourier transform-infrared spectroscopy and proton...

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Wang B, Han Y, Lin Q, et al. In vitro and in vivo evaluation of xanthan gum-succinic anhydride hydrogels for the ionic strength-sensitive release of antibacterial agents. J Mater Chem B. 2016;4(10):1853-1861doi: 10.1039/c5tb02046h.
Wang, B., Han, Y., Lin, Q., Liu, H., Shen, C., Nan, K., & Chen, H. (2016). In vitro and in vivo evaluation of xanthan gum-succinic anhydride hydrogels for the ionic strength-sensitive release of antibacterial agents. Journal of materials chemistry. B, 4(10), 1853-1861. https://doi.org/10.1039/c5tb02046h
Wang, Bailiang, et al. "In vitro and in vivo evaluation of xanthan gum-succinic anhydride hydrogels for the ionic strength-sensitive release of antibacterial agents." Journal of materials chemistry. B vol. 4,10 (2016): 1853-1861. doi: https://doi.org/10.1039/c5tb02046h
Wang B, Han Y, Lin Q, Liu H, Shen C, Nan K, Chen H. In vitro and in vivo evaluation of xanthan gum-succinic anhydride hydrogels for the ionic strength-sensitive release of antibacterial agents. J Mater Chem B. 2016 Mar 14;4(10):1853-1861. doi: 10.1039/c5tb02046h. Epub 2016 Feb 17. PMID: 32263062.
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Safety of alginate-konjac-xanthan polysaccharide complex (PGX) as a novel food pursuant to Regulation (EC) No 258/97.

EFSA journal. European Food Safety Authority

, Turck D, Bresson JL, Burlingame B, Dean T, Fairweather-Tait S, Heinonen M, Hirsch-Ernst KI, Mangelsdorf I, McArdle HJ, Naska A, Neuhäuser-Berthold M, Nowicka G, Pentieva K, Sanz Y, Siani A, Sjödin A, Stern M, Tomé D, Vinceti M, Willatts P, Engel KH, Marchelli R, Pöting A, Poulsen M, Schlatter JR, Turla E, Van Loveren H.
PMID: 32625482
EFSA J. 2017 May 08;15(5):e04776. doi: 10.2903/j.efsa.2017.4776. eCollection 2017 May.

Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion on alginate-konjac-xanthan polysaccharide complex (PGX) as a novel food (NF) submitted pursuant to Regulation (EC)...

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, Turck D, Bresson JL, et al. Safety of alginate-konjac-xanthan polysaccharide complex (PGX) as a novel food pursuant to Regulation (EC) No 258/97. EFSA J. 2017;15(5):e04776doi: 10.2903/j.efsa.2017.4776.
, Turck, D., Bresson, J. L., Burlingame, B., Dean, T., Fairweather-Tait, S., Heinonen, M., Hirsch-Ernst, K. I., Mangelsdorf, I., McArdle, H. J., Naska, A., Neuhäuser-Berthold, M., Nowicka, G., Pentieva, K., Sanz, Y., Siani, A., Sjödin, A., Stern, M., Tomé, D., Vinceti, M., Willatts, P., Engel, K. H., Marchelli, R., Pöting, A., Poulsen, M., Schlatter, J. R., Turla, E., & Van Loveren, H. (2017). Safety of alginate-konjac-xanthan polysaccharide complex (PGX) as a novel food pursuant to Regulation (EC) No 258/97. EFSA journal. European Food Safety Authority, 15(5), e04776. https://doi.org/10.2903/j.efsa.2017.4776
, et al. "Safety of alginate-konjac-xanthan polysaccharide complex (PGX) as a novel food pursuant to Regulation (EC) No 258/97." EFSA journal. European Food Safety Authority vol. 15,5 (2017): e04776. doi: https://doi.org/10.2903/j.efsa.2017.4776
, Turck D, Bresson JL, Burlingame B, Dean T, Fairweather-Tait S, Heinonen M, Hirsch-Ernst KI, Mangelsdorf I, McArdle HJ, Naska A, Neuhäuser-Berthold M, Nowicka G, Pentieva K, Sanz Y, Siani A, Sjödin A, Stern M, Tomé D, Vinceti M, Willatts P, Engel KH, Marchelli R, Pöting A, Poulsen M, Schlatter JR, Turla E, Van Loveren H. Safety of alginate-konjac-xanthan polysaccharide complex (PGX) as a novel food pursuant to Regulation (EC) No 258/97. EFSA J. 2017 May 08;15(5):e04776. doi: 10.2903/j.efsa.2017.4776. eCollection 2017 May. PMID: 32625482; PMCID: PMC7009833.
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Xanthan gum as an alternative to replace the fat for coating and flavoring the extruded snacks.

Journal of food science and technology

Graça C, Marques D, Sousa I, Monteiro ARG.
PMID: 32624616
J Food Sci Technol. 2020 Aug;57(8):3151-3156. doi: 10.1007/s13197-020-04542-y. Epub 2020 May 26.

Food industries adapt their products and processes to the needs and desires of consumers. Extruded snacks include 10-20% fat sprinkled to fix flavors, seasonings, and salt. Considering the need to flavor snacks and simultaneously reduce the intake of calories,...

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Graça C, Marques D, Sousa I, et al. Xanthan gum as an alternative to replace the fat for coating and flavoring the extruded snacks. J Food Sci Technol. 2020;57(8):3151-3156doi: 10.1007/s13197-020-04542-y.
Graça, C., Marques, D., Sousa, I., & Monteiro, A. R. G. (2020). Xanthan gum as an alternative to replace the fat for coating and flavoring the extruded snacks. Journal of food science and technology, 57(8), 3151-3156. https://doi.org/10.1007/s13197-020-04542-y
Graça, Carla, et al. "Xanthan gum as an alternative to replace the fat for coating and flavoring the extruded snacks." Journal of food science and technology vol. 57,8 (2020): 3151-3156. doi: https://doi.org/10.1007/s13197-020-04542-y
Graça C, Marques D, Sousa I, Monteiro ARG. Xanthan gum as an alternative to replace the fat for coating and flavoring the extruded snacks. J Food Sci Technol. 2020 Aug;57(8):3151-3156. doi: 10.1007/s13197-020-04542-y. Epub 2020 May 26. PMID: 32624616; PMCID: PMC7316912.
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