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Publication date Communities Collections Article title Author(s) Journal/Conference
22 Aug 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, Michelle Jie Ying Choy, Amanda JiaYing Lim, Pey Sze Teo, Markus Stieger, Ciaran G. Forde Food & Function
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
18 Jan 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Bioequivalence of long-chain omega-3 polyunsaturated fatty acids from foods enriched with a novel vegetable-based omega-3 delivery system compared to gel capsules: a randomized controlled cross-over acute trial Welma Stonehouse, Bradley Klingner, Rachel Tso, Pey Sze Teo, Netsanet Shiferaw Terefe, Ciaran G. Forde European Journal of Nutrition
12 Oct 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake Pey Sze Teo, Rachel Tso, Rob M van Dam, Ciarán G Forde The 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
25 Oct 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Combined Impact of a Faster Self-Reported Eating Rate and Higher Dietary Energy Intake Rate on Energy Intake and Adiposity Pey Sze Teo, Rob Martinus van Dam, Ciarán Gerard Forde Nutrients (MDPI)
18 Sep 2020 BMRC Singapore Institute of Food and Biotechnology Innovation Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females Amanda JiaYing Lim, Pey Sze Teo, Vicki Wei Kee Tan, Ciaran G. Forde
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
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
16 Nov 2019 BMRC Singapore Institute for Clinical Sciences The Impact of Eating Rate on Energy Intake, Body Composition and Health Pey Sze Teo, Ciaran G. Forde Handbook of Eating and Drinking