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Publication date Communities Collections Article title Author(s) Journal/Conference
18 Jan 2025 BMRC Singapore Institute of Food and Biotechnology Innovation Current Challenges, and Potential Solutions to Increase Acceptance and Long-Term Consumption of Cultured Meat and Edible Insects – A Review Jia Wen Xanthe Lin, Narmatha DO Maran, Amanda JiaYing Lim, Siew Bee Ng, Pey Sze Teo Future Foods
28 Nov 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Perception and acceptance of high seaweed content novel foods (Ulva spp. and Undaria pinnatifida) across New Zealand and Singaporean consumers Ao Chen, Amanda JiaYing Lim, Jia Wen Xanthe Lin, Geraldine Oh, Pey Sze Teo, Dale Bowie, Santanu Deb-Choudhury, Linda M. Samuelsson, James Chum Yip Chan, Siew Bee Ng, Meika Foster, Caroline Giezenaar, Joanne Hort Future Foods
16 Oct 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Diversity among flexitarian consumers; stratifying meat reducers by their underlying motivations to move to a plant-based diet Florence Sheen, Amanda JiaYing Lim, Ciaran G. Forde Food Quality and Preference
22 Aug 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, Michelle Jie Ying Choy, Amanda JiaYing Lim, Pey Sze Teo, Markus Stieger, Ciaran G. Forde Food & Function
14 Mar 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh, Janani R, Jie Ying Michelle Choy, Keri McCrickerd, Ciarán G Forde The American Journal of Clinical Nutrition
25 Nov 2021 BMRC Singapore Institute of Food and Biotechnology Innovation The COVOSMIA-19 trial: Preliminary application of the Singapore smell and taste test to objectively measure smell and taste function with COVID-19 Florence Sheen, Vicki Tan, Amanda JiaYing Lim, Sumanto Haldar, Sharmila Sengupta, David Allen, Jyoti Somani, Hui Yee Chen, Paul Tambyah, Ciaran G. Forde Food Quality and Preference
19 Nov 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Sensory profiles and mothers’ expectations and beliefs about age appropriate snacks for infants and toddlers in Singapore Vicki Wei Kee Tan, Amanda JiaYing Lim, Keri McCrickerd, Ciaran G. Forde Food Quality and Preference
23 Dec 2020 BMRC Singapore Institute of Food and Biotechnology Innovation A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins Rachel Tso, Amanda JiaYing Lim, Ciarán Gerard Forde Foods
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, Ciaran G. Forde