| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 30 Jan 2020 | BMRC | Singapore Institute for Clinical Sciences | 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, Ciaran G. Forde | Food Quality and Preference |
| 14 Aug 2019 | BMRC | Singapore Institute for Clinical Sciences | The independent and combined impact of front-of-pack labelling and sensory quality on calorie estimations and portion selection of commercial food products | Keri McCrickerd, Claudia S. Tang, Ciaran G. Forde | Food Quality and Preference |