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Publication date Communities Collections Article title Author(s) Journal/Conference
17 Oct 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Application of food texture to moderate oral processing behaviors and energy intake Dieuwerke P. Bolhuis, Ciarán G. Forde Trends in Food Science and Technology
18 Sep 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females Amanda JiaYing Lim, Pey Sze Teo, Vicki Wei Kee Tan, Ciarán G. Forde
13 Apr 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Association between Self-Reported Eating Rate, Energy Intake, and Cardiovascular Risk Factors in a Multi-Ethnic Asian Population Pey Sze Teo, Clare Whitton, Rob M. Van Dam, Linda Wei Lin Tan, Ciarán G. Forde Nutrients
27 Mar 2020 BMRC Institute for Human Development and Potential Eating behaviors moderate the associations between risk factors in the first 1000 days and adiposity outcomes at 6 years of age Anna Fogel, Keri McCrickerd, Izzuddin M. Aris, Ai Ting Goh, Yap-Seng Chong, Kok Hian Tan, Fabian Yap, Lynette P. Shek, Michael J. Meaney, Birit F. P. Broekman, Keith M. Godfrey, Mary F. F. Chong, Shirong Cai, Wei Wei Pang, Wen Lun Yuan, Yung Seng Lee, Ciarán G. Forde The American Journal of Clinical Nutrition
7 Mar 2020 BMRC Institute for Human Development and Potential Is Breastfeeding Associated With Later Child Eating Behaviours? Wei Wei Pang, Keri McCrickerd, Phaik Ling Quah, Anna Fogel, Izzuddin M. Aris, Wen Lun Yuan, Doris Fok, Mei Chien Chua, Sok Bee Lim, Lynette P. Shek, Shiao-Yng Chan, Kok Hian Tan, Fabian Yap, Keith M. Godfrey, Michael J. Meaney, Mary E. Wlodek, Johan G. Eriksson, Michael S. Kramer, Ciarán G. Forde, Mary F. F. Chong, Yap-Seng Chong Appetite
10 Feb 2020 BMRC Institute for Human Development and Potential Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods. Ciarán G. Forde, Monica Mars, Kees De Graaf Current Developments in Nutrition
30 Jan 2020 BMRC Institute for Human Development and Potential Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths Claudia S. Tang, Vicki W. K. Tan, Pey Sze Teo, Ciarán G. Forde Food Quality and Preference
22 Jan 2020 BMRC Institute for Human Development and Potential Rate‐All‐That‐Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt Vicki Wei Kee Tan, May Sui Mei Wee, Oliver Tomic, Ciarán G. Forde Journal of Food Science
16 Nov 2019 BMRC Institute for Human Development and Potential The Impact of Eating Rate on Energy Intake, Body Composition and Health Pey Sze Teo, Ciarán G. Forde Handbook of Eating and Drinking
7 Nov 2019 BMRC Institute for Human Development and Potential The contribution of texture contrasts and combinations to food acceptance across cultures Robert Pellegrino, Bobby K. Cheon, Ciarán G. Forde, Anna Oleszkiewicz, Michal Pieniak, Curtis R. Luckett Journal of Texture Studies