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12 Oct 2021
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BMRC
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Singapore Institute of Food and Biotechnology Innovation
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Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake (Pending publish)
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Pey Sze Teo,
Rachel Tso,
Rob M van Dam,
Ciarán G Forde
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The Journal of Nutrition
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26 Nov 2020
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BMRC
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Singapore Institute of Food and Biotechnology Innovation
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Consumption of Foods With Higher Energy Intake Rates is Associated With Greater Energy Intake, Adiposity, and Cardiovascular Risk Factors in Adults
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Pey Sze Teo,
Rob M van Dam,
Clare Whitton,
Linda Wei Lin Tan,
Ciarán G Forde
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The Journal of Nutrition
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25 Oct 2020
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BMRC
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Singapore Institute of Food and Biotechnology Innovation
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Combined Impact of a Faster Self-Reported Eating Rate and Higher Dietary Energy Intake Rate on Energy Intake and Adiposity
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Pey Sze Teo,
Rob Martinus van Dam,
Ciarán Gerard Forde
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Nutrients (MDPI)
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18 Sep 2020
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BMRC
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Singapore Institute of Food and Biotechnology Innovation
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Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females
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Amanda JiaYing Lim,
Pey Sze Teo,
Vicki Wei Kee Tan,
Ciaran G. Forde
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13 Apr 2020
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BMRC
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Singapore Institute of Food and Biotechnology Innovation
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Association between Self-Reported Eating Rate, Energy Intake, and Cardiovascular Risk Factors in a Multi-Ethnic Asian Population
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Pey Sze Teo,
Clare Whitton,
Rob M. van Dam,
Linda Wei Lin Tan,
Ciaran G. Forde
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Nutrients
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30 Jan 2020
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BMRC
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Singapore Institute for Clinical Sciences
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Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths
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Claudia S. Tang,
Vicki W. K. Tan,
Pey Sze Teo,
Ciaran G. Forde
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Food Quality and Preference
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16 Nov 2019
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BMRC
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Singapore Institute for Clinical Sciences
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The Impact of Eating Rate on Energy Intake, Body Composition and Health
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Pey Sze Teo,
Ciaran G. Forde
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Handbook of Eating and Drinking
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