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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
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
Ai Ting Goh,
Jie Ying Michelle Choy,
Xin Hui Chua,
Shalini Ponnalagu,
Chin Meng Khoo,
Clare Whitton,
Rob Martinus van Dam,
Ciarán Gerard Forde
European Journal of Nutrition
26 Nov 2020
BMRC
Singapore Institute of Food and Biotechnology Innovation
Consumption of Foods With Higher Energy Intake Rates is Associated With Greater Energy Intake, Adiposity, and Cardiovascular Risk Factors in Adults
Pey Sze Teo,
Rob M van Dam,
Clare Whitton,
Linda Wei Lin Tan,
Ciarán G Forde
The Journal of Nutrition
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,
Ciaran G. Forde
Nutrients
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