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Publication date Communities Collections Article title Author(s) Journal/Conference
19 Dec 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats Aaron Thong, Vicki Wei Kee Tan, Geraldine Chan, Michelle Jie Ying Choy, Ciaran G. Forde Food Research International
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
23 Feb 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Combined effect of eating speed instructions and food texture modification on eating rate, appetite and later food intake Meg Wallace, Hannah O'Hara, Sinead Watson, Ai Ting Goh, Ciaran G. Forde, Gerry McKenna, Jayne V. Woodside Appetite
6 Feb 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M. van Dam, Ciaran G. Forde Food & Function
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
18 Jan 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Bioequivalence of long-chain omega-3 polyunsaturated fatty acids from foods enriched with a novel vegetable-based omega-3 delivery system compared to gel capsules: a randomized controlled cross-over acute trial Welma Stonehouse, Bradley Klingner, Rachel Tso, Pey Sze Teo, Netsanet Shiferaw Terefe, Ciaran G. Forde European Journal of 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 Jul 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods Rachel Tso, Ciaran G. Forde Nutrients
2 Jul 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Masticatory function after comprehensive dental treatment in children with severe early childhood caries Jessica S. Y. Khong, Ai Ting Goh, Yu Fan Sim, Bien Wen Pui Lai, Ciaran G. Forde, Catherine H.L. Hong International Journal of Paediatric Dentistry