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Publication date Communities Collections Article title Author(s) Journal/Conference
15 Jul 2026 BMRC Singapore Institute of Food and Biotechnology Innovation Enhancing nutritional yeast-derived meaty flavours with multi-task Bayesian optimisation Michelle Jie Ying Choy, Alicia Hui Ping Theng, Li Wang, Chuan Sheng Foo, Edwin Khoo, Jie Hong Chiang Food Chemistry
28 Nov 2024 BMRC Singapore Institute of Food and Biotechnology Innovation Perception and acceptance of high seaweed content novel foods (Ulva spp. and Undaria pinnatifida) across New Zealand and Singaporean consumers Ao Chen, Amanda JiaYing Lim, Jia Wen Xanthe Lin, Geraldine Oh, Pey Sze Teo, Dale Bowie, Santanu Deb-Choudhury, Linda M. Samuelsson, James Chum Yip Chan, Siew Bee Ng, Meika Foster, Caroline Giezenaar, Joanne Hort Future Foods
2 Jun 2020 BMRC Singapore Institute for Clinical Sciences Low subjective socioeconomic status alters taste-based perceptual sensitivity to the energy density of beverages Elizabeth X. Lim, Ciaran G. Forde, Bobby K. Cheon Physiology and Behavior
13 Feb 2018 BMRC Singapore Institute for Clinical Sciences The changing role of the senses in food choice and food intake across the lifespan Keri McCrickerd, Isabelle Maître, Claire Sulmont-Rossé, Ciarán G Forde, Sanne Boesveldt, Nuala Bobowski Food Quality and Preference
31 Jan 2018 BMRC Singapore Institute for Clinical Sciences From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake Ciarán G Forde Food Quality & Preference
29 Jun 2016 BMRC Singapore Institute for Clinical Sciences Impact of dose-response calorie reduction or supplementation of a covertly manipulated lunchtime meal on energy compensation Siew Ling Tey, Edwin Ming En Chia, Ciaran G. Forde Physiology & Behavior