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Publication date Communities Collections Article title Author(s) Journal/Conference
23 Feb 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Combined effect of eating speed instructions and food texture modification on eating rate, appetite and later food intake Meg Wallace, Hannah O'Hara, Sinead Watson, Ai Ting Goh, Ciaran G. Forde, Gerry McKenna, Jayne V. Woodside Appetite
3 Feb 2023 BMRC Singapore Institute of Food and Biotechnology Innovation Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications? Cheryl Jie Yi See Toh, Xinyan BI, Hui Wen Lee, Michelle Ting Yun Yeo, Christiani Jeyakumar Henry Frontiers in Nutrition
14 Dec 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Antioxidant capacity, phytochemical profiles, and phenolic metabolomics of selected edible seeds and their sprouts Hong-Yan Liu, Yi Liu, Ming-Yue Li, Ying-Ying Ge, Fang Geng, Xiao-Qin He, Yu Xia, Bo-Li Guo, Ren-You Gan Frontiers in Nutrition
11 Nov 2022 BMRC Singapore Institute of Food and Biotechnology Innovation Solubilised rice bran ferulic acid has potential to retard cooked rice retrogradation and not impact digestibility Pui Yeu Phoon, Amanda Xin Yi Sng, Choy Eng Nge, Christiani Jeyakumar Henry Journal of Functional Foods
2 Nov 2022 SERC Institute of High Performance Computing Implicit satiety goals and food-related expectations predict portion size in older adults: Findings from the BAMMBE cohort Aimee E. Pink, Li Ling Lee, Dorrain Yanwen Low, Yifan Yang, LaiGuan Zoey Fong, Alicia Yi Hui Kang, Peijia Liu, Hyejin Kim, Yulan Wang, Parasuraman Padmanabhan, Lynne Cobiac, Balázs Gulyás, Sven Pettersson, Bobby K. Cheon Appetite
25 Jun 2022 BMRC Singapore Institute for Clinical Sciences Evaluation of preconception dietary patterns among women enrolled in a multi-site study Shan Xuan Lim, Vanessa Cox, Natasha Rodrigues, Marjorelee T Colega, Sheila J Barton, Caroline E Childs, Cathryn A Conlon, Clare R Wall, Wayne S Cutfield, Shiao-Yng Chan, Keith M Godfrey, Mary F-F Chong, Current Developments in Nutrition
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
16 Feb 2022 BMRC Singapore Institute for Clinical Sciences Association of plasma kynurenine pathway metabolite concentrations with metabolic health risk in prepubertal Asian children Karen Mei-Ling Tan, Mya-Thway Tint, Narasimhan Kothandaraman, Fabian Yap, Keith M. Godfrey, Yung Seng Lee, Kok Hian Tan, Peter D. Gluckman, Yap-Seng Chong, Mary F. F. Chong, Johan G. Eriksson, David Cameron-Smith International Journal of Obesity
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
23 Dec 2021 BMRC Singapore Institute of Food and Biotechnology Innovation Acrylamide Contents of Local Snacks in Singapore Michelle Ting Yun Yeo, Xinyan BI, Christiani Jeyakumar Henry Frontiers in Nutrition