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11 Jan 2023
SERC
Institute for Infocomm Research
Predicting the Textural Properties of Plant-Based Meat Analogs with Machine Learning
Sezin Kircali Ata,
Jing K. Shi,
Xuesi Yao,
Xin Yi Hua,
Sumanto Haldar,
Jie Hong Chiang,
Min Wu
Foods
25 Nov 2021
BMRC
Singapore Institute of Food and Biotechnology Innovation
The COVOSMIA-19 trial: Preliminary application of the Singapore smell and taste test to objectively measure smell and taste function with COVID-19
Florence Sheen,
Vicki Tan,
Amanda JiaYing Lim,
Sumanto Haldar,
Sharmila Sengupta,
David Allen,
Jyoti Somani,
Hui Yee Chen,
Paul Tambyah,
Ciaran G. Forde
Food Quality and Preference
31 Dec 2020
BMRC
Singapore Institute of Food and Biotechnology Innovation
Evaluating the Onset, Severity, and Recovery of Changes to Smell and Taste Associated With COVID-19 Infection in a Singaporean Population (the COVOSMIA-19 Trial): Protocol for a Prospective Case-Control Study
Florence Sheen,
Vicki Tan,
Sumanto Haldar,
Sharmila Sengupta,
David Allen,
Jyoti Somani,
Hui Yee Chen,
Paul Tambyah,
Ciaran G. Forde
JMIR Research Protocols
17 Aug 2020
BMRC
Singapore Institute of Food and Biotechnology Innovation
Effects of Time-Restricted Feeding during Ramadan on Dietary Intake, Body Composition and Metabolic Outcomes
Farhana Osman,
Sumanto Haldar,
Christiani Jeyakumar Henry
Nutrients (MDPI)
22 Apr 2020
BMRC
Singapore Institute for Clinical Sciences
High or low glycemic index (GI) meals at dinner results in greater postprandial glycemia compared with breakfast: a randomized controlled trial
Christian Darimont,
Katherine Mace,
Christiani Jeyakumar Henry,
Sumanto Haldar,
Leonie Egli,
Carlos Antonio De Castro,
Shia Lyn Tay,
Melvin Xu Nian Koh
BMJ Open Diabetes Research & Care
24 Sep 2019
BMRC
Singapore Institute for Clinical Sciences
Postprandial Glycemic and Insulinemic Effects of the Addition of Aqueous Extracts of Dried Corn Silk, Cumin Seed Powder or Tamarind Pulp, in Two Forms, Consumed With High Glycemic Index Rice
Sumanto Haldar,
Linda Gan,
Shia Lyn Tay,
Shalini Ponnalagu,
Christiani Jeyakumar Henry
Foods
9 Jan 2019
BMRC
Singapore Institute for Clinical Sciences
Reductions in Postprandial Plasma Allantoin Concentrations With Increasing Doses of Polyphenol Rich Curry Intake - A Randomized Crossover Trial
Sumanto Haldar,
Leroy Sivappragasam Pakkiri,
Joseph Lim,
Siok Ching Chia,
Shalini Ponnalagu,
Chester Lee Drum,
Christiani Jeyakumar Henry
Frontiers in Physiology
20 Jul 2018
BMRC
Singapore Institute for Clinical Sciences
Dose-Dependent Increase in Unconjugated Cinnamic Acid Concentration in Plasma Following Acute Consumption of Polyphenol Rich Curry in the Polyspice Study
Sumanto Haldar,
Sze Han Lee,
Jun Jie Tan,
Siok Ching Chia,
Christiani Jeyakumar Henry,
Eric Chun Yong Chan
Nutrients
26 Mar 2018
BMRC
Singapore Institute for Clinical Sciences
Effects of Two Doses of Curry Prepared with Mixed Spices on Postprandial Ghrelin and Subjective Appetite Responses—A Randomized Controlled Crossover Trial
Sumanto Haldar,
Joseph Lim,
Siok Ching Chia,
Shalini Ponnalagu,
Jeyakumar Henry
Foods
28 Dec 2017
BMRC
Singapore Institute for Clinical Sciences
Polyphenol-rich Curry Made With Mixed Spices and Vegetables Increases Postprandial Plasma GLP-1 Concentration in a Dose-Dependent Manner
Sumanto Haldar,
Siok Ching Chia,
Christiani Jeyakumar Henry
European Journal of Clinical Nutrition
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