| Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
|---|---|---|---|---|---|
| 22 May 2026 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Impact of food texture and degree of food processing on post-meal satiety and later snack intake | Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh, Janani R, Keri McCrickerd, Ciaran G. Forde | Appetite |
| 10 Feb 2020 | BMRC | Singapore Institute for Clinical Sciences | Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods. | Ciaran G. Forde, Monica Mars, Kees De Graaf | Current Developments in Nutrition |
| 9 Aug 2017 | BMRC | Singapore Institute for Clinical Sciences | Ultra-processed foods in human health: a critical appraisal | Michael J Gibney, Ciaran G. Forde, Deirdre Mullaly, Eileen R Gibney | The American Journal of Clinical Nutrition |