| 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 |
| 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 |