Ciarán Gerard Forde (Ciaran G Forde, Ciarán Forde, Ciarán G Forde)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 29

Top Topics

Body Composition

Top Venues

Food & function

European journal of nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Lise A J Heuven, Marieke van Bruinessen, Claudia S Tang, Markus Stieger, Marlou P Lasschuijt, Ciarán Gerard Forde
Consistent effect of eating rate on food and energy intake across twenty-four ad libitum meals. The British journal of nutrition (2024)
Ciarán Gerard Forde
Beyond ultra-processed: considering the future role of food processing in human health. The Proceedings of the Nutrition Society 82 (3) (2023)
Carole Tournier, Ciarán Gerard Forde
Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior. Critical reviews in food science and nutrition (2023)
Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M van Dam, Ciarán Gerard Forde
Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes. Food & function 14 (4) (2023)
Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M van Dam, Ciarán Gerard Forde
Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes. Food & function 14 (4) (2023)
Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M van Dam, Ciarán Gerard Forde
Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes. Food & function (2023)
Michael J Gibney, Ciarán Gerard Forde
Nutrition research challenges for processed food and health. Nature food 3 (2) (2022)
Michael J Gibney, Ciarán Gerard Forde
Nutrition research challenges for processed food and health. Nature food 3 (2) (2022)
Michael J Gibney, Ciarán Gerard Forde
Nutrition research challenges for processed food and health. Nature food 3 (2) (2022)
Welma Stonehouse, Bradley Klingner, Rachel Tso, Pey Sze Teo, Netsanet Shiferaw Terefe, Ciarán Gerard Forde
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. European journal of nutrition 61 (4) (2022)
Michael J Gibney, Ciarán Gerard Forde
Nutrition research challenges for processed food and health. Nature food 3 (2) (2022)
Michael J Gibney, Ciarán Gerard Forde
Nutrition research challenges for processed food and health. Nature food 3 (2) (2022)
Janani R, Vicki Wei Kee Tan, Ai Ting Goh, Michelle Jie Ying Choy, Amanda JiaYing Lim, Pey Sze Teo, Markus Stieger, Ciarán Gerard Forde
Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters. Food & function 13 (18) (2022)
Ciarán Gerard Forde, Dieuwerke P Bolhuis
Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses. Current nutrition reports 11 (2) (2022)
Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh, Janani R, Jie Ying Michelle Choy, Keri McCrickerd, Ciarán Gerard Forde
Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals. The American journal of clinical nutrition 116 (1) (2022)
Ai Ting Goh, Jie Ying Michelle Choy, Xin Hui Chua, Shalini Ponnalagu, Chin Meng Khoo, Clare Whitton, Rob Martinus van Dam, Ciarán Gerard Forde
Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test. European journal of nutrition 60 (5) (2021)
Kevin D Hall, Juen Guo, Amber B Courville, James Boring, Robert J Brychta, Kong Y Chen, Valerie L Darcey, Ciarán Gerard Forde, Ahmed M Gharib, Isabelle Gallagher, Rebecca Howard, Paule Valery Joseph, Lauren Milley, Ronald Ouwerkerk, Klaudia Raisinger, Irene Rozga, Alex Schick, Michael Stagliano, Stephan Torres, Mary Walter, Peter Walter, Shanna Yang, Stephanie T Chung
Effect of a plant-based, low-fat diet versus an animal-based, ketogenic diet on ad libitum energy intake. Nature medicine 27 (2) (2021)
Pey Sze Teo, Rachel Tso, Rob Martinus van Dam, Ciarán Gerard Forde
Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake. The Journal of nutrition (2021)
Amanda JiaYing Lim, Pey Sze Teo, Vicki Wei Kee Tan, Ciarán Gerard Forde
Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females. Foods (Basel, Switzerland) 9 (9) (2020)
Ciarán Gerard Forde, Monica Mars, Cees de Graaf
Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods. Current developments in nutrition 4 (3) (2020)
Vicki Wei Kee Tan, May Sui Mei Wee, Oliver Tomic, Ciarán Gerard Forde
Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt. Journal of food science 85 (2) (2020)
Florence Sheen, Vicki Tan, Sumanto Haldar, Sharmila Sengupta, David Michael Allen, Jyoti Somani, Hui Yee Chen, Paul Anantharajah Tambyah, Ciarán Gerard Forde
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. JMIR research protocols 9 (12) (2020)
Pey Sze Teo, Rob M van Dam, Ciarán Gerard Forde
Combined Impact of a Faster Self-Reported Eating Rate and Higher Dietary Energy Intake Rate on Energy Intake and Adiposity. Nutrients 12 (11) (2020)
Xinyan Bi, Ciarán Gerard Forde, Ai Ting Goh, Christiani Jeyakumar Henry
Basal Metabolic Rate and Body Composition Predict Habitual Food and Macronutrient Intakes: Gender Differences. Nutrients 11 (11) (2019)
Keri McCrickerd, Priscilla Pei Sian Tay, Claudia Shuning Tang, Ciarán Gerard Forde
Using Sensory Cues to Optimise the Satiety Value of a Reduced-Calorie Product Labelled 'Healthier Choice'. Nutrients 12 (1) (2019)
Anna Fogel, Keri McCrickerd, Ai Ting Goh, Lisa R Fries, Yap-Seng Chong, Kok Hian Tan, Fabian Yap, Lynette P Shek, Michael J Meaney, Shirong Cai, Patricia Pelufo Silveira, Birit F P Broekman, Yung Seng Lee, Keith M Godfrey, Mary Foong Fong Chong, Ciarán Gerard Forde
Associations between inhibitory control, eating behaviours and adiposity in 6-year-old children. International journal of obesity (2005) 43 (7) (2019)
May Wee, Vicki Tan, Ciarán Gerard Forde
A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners. Nutrients 10 (11) (2018)
Anna Fogel, Lisa R Fries, Keri McCrickerd, Ai Ting Goh, Mei Jun Chan, Jia Ying Toh, Yap-Seng Chong, Kok Hian Tan, Fabian Yap, Lynette P Shek, Michael J Meaney, Birit F P Broekman, Yung Seng Lee, Keith M Godfrey, Mary Foong Fong Chong, Ciarán Gerard Forde
Prospective associations between parental feeding practices and children's oral processing behaviours. Maternal & child nutrition 15 (1) (2018)
Michael J Gibney, Ciarán Gerard Forde, Deirdre Mullally, Eileen R Gibney
Ultra-processed foods in human health: a critical appraisal. The American journal of clinical nutrition 106 (3) (2017)