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Publication date Communities Collections Article title Author(s) Journal/Conference
2 Jan 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test (Pending publish) Clare Whitton, Rob Martinus van Dam, Ciarán Gerard Forde, Ai Ting Goh, Jie Ying Michelle Choy, Xin Hui Chia, Shalini Ponnalagu, Chin Meng Khoo
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
19 Nov 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Rationale and Methodology of The PopulatION HEalth and Eye Disease PRofile in Elderly Singaporeans Study [PIONEER] Preeti Gupta, Ryan Eyn Kidd Man, Eva K.  Fenwick, Amudha   Aravindhan,  Alfred TL Gan, Sahil Thakur, Bao Lin Pauline Soh, Joanne M Wood, Alex A Black, Angelique Chan, David Ng, Khim Hean Teoh, Edwin Goh, Foong-Fong Mary Chong, Jenny Loo, Ciarán Gerard Forde, Charumathi Sabanayagam, Ching-Yu Cheng, Tien Yin Wong, Ecosse L. Lamoureux Aging and Disease
25 Oct 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Combined Impact of a Faster Self-Reported Eating Rate and Higher Dietary Energy Intake Rate on Energy Intake and Adiposity Pey Sze Teo, Rob Martinus van Dam, Ciarán Gerard Forde Nutrients (MDPI)
30 Dec 2019 BMRC Singapore Institute for Clinical Sciences Using Sensory Cues to Optimise the Satiety Value of a Reduced-Calorie Product Labelled 'Healthier Choice' Keri McCrickerd, Priscilla Pei Sian Tay, Claudia Shuning Tang, Ciarán Gerard Forde Nutrients