Characterization and taste-masking evaluation of acetaminophen granules: comparison between different preparation methods in a high-shear mixer
- 1 February 2004
- journal article
- research article
- Published by Elsevier in European Journal of Pharmaceutical Sciences
- Vol. 21 (2-3), 295-303
- https://doi.org/10.1016/j.ejps.2003.10.017
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Scaling-up of a lactose wet granulation process in Mi-Pro high shear mixersEuropean Journal of Pharmaceutical Sciences, 2002
- Preparation, characterization and taste-masking properties of polyvinylacetal diethylaminoacetate microspheres containing trimebutineJournal of Pharmacy and Pharmacology, 2002
- Improved dissolution behaviour of steam-granulated piroxicamEuropean Journal of Pharmaceutics and Biopharmaceutics, 2002
- Taste masking of diclofenac sodium using microencapsulationJournal of Microencapsulation, 2002
- Taste masking as a consequence of the organisation of powder mixesPharmaceutica Acta Helvetiae, 1999
- Descriptors of irregular particle morphology and powder propertiesAdvanced Drug Delivery Reviews, 1997
- pH-Dependent Cellulosic Microspheres Containing Cefuroxime Axetil: Stability and In Vitro Release BehaviorDrug Development and Industrial Pharmacy, 1997
- Fractal Analysis of Sodium Cholate ParticlesJournal of Pharmaceutical Sciences, 1996
- A new pure paracetamol for direct compression: The orthorhombic formInternational Journal of Pharmaceutics, 1996
- A Novel Method for The Granulation and Coating of Pharmacologically Active Substances.Drug Development and Industrial Pharmacy, 1990