| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 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 |