Forde CG - Search Results

1

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.

Sheen F, Tan V, Haldar S, Sengupta S, Allen D, Somani J, Chen HY, Tambyah P, Forde CG. Sheen F, et al. Among authors: forde cg. JMIR Res Protoc. 2020 Dec 31;9(12):e24797. doi: 10.2196/24797. JMIR Res Protoc. 2020. PMID: 33351775 Free PMC article.

2

A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners.

Wee M, Tan V, Forde C. Wee M, et al. Nutrients. 2018 Nov 2;10(11):1632. doi: 10.3390/nu10111632. Nutrients. 2018. PMID: 30400167 Free PMC article.

3

Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA).

Tan VWK, Wee MSM, Tomic O, Forde CG. Tan VWK, et al. Among authors: forde cg. Food Res Int. 2019 Jul;121:39-47. doi: 10.1016/j.foodres.2019.03.019. Epub 2019 Mar 12. Food Res Int. 2019. PMID: 31108762

4

Physical and sensory characterisation of noodles with added native and denatured pea protein isolate.

Wee MSM, Loud DE, Tan VWK, Forde CG. Wee MSM, et al. Among authors: forde cg. Food Chem. 2019 Oct 1;294:152-159. doi: 10.1016/j.foodchem.2019.05.042. Epub 2019 May 8. Food Chem. 2019. PMID: 31126447

5

Rate-All-That-Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt.

Tan VWK, Wee MSM, Tomic O, Forde CG. Tan VWK, et al. Among authors: forde cg. J Food Sci. 2020 Feb;85(2):486-492. doi: 10.1111/1750-3841.15007. Epub 2020 Jan 22. J Food Sci. 2020. PMID: 31968393

6

Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females.

Lim AJ, Teo PS, Tan VWK, Forde CG. Lim AJ, et al. Among authors: forde cg. Foods. 2020 Sep 18;9(9):1318. doi: 10.3390/foods9091318. Foods. 2020. PMID: 32962029 Free PMC article.

7

The COVOSMIA-19 trial: Preliminary application of the Singapore smell and taste test to objectively measure smell and taste function with COVID-19.

Sheen F, Tan V, Lim AJ, Haldar S, Sengupta S, Allen D, Somani J, Chen HY, Tambyah P, Forde CG. Sheen F, et al. Among authors: forde cg. Food Qual Prefer. 2022 Apr;97:104482. doi: 10.1016/j.foodqual.2021.104482. Epub 2021 Nov 25. Food Qual Prefer. 2022. PMID: 34848929 Free PMC article.

8

Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters.

Janani R, Tan VWK, Goh AT, Choy MJY, Lim AJ, Teo PS, Stieger M, Forde CG. Janani R, et al. Among authors: forde cg. Food Funct. 2022 Sep 22;13(18):9340-9354. doi: 10.1039/d2fo00485b. Food Funct. 2022. PMID: 36017675

9

Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats.

Thong A, Tan VWK, Chan G, Choy MJY, Forde CG. Thong A, et al. Among authors: forde cg. Food Res Int. 2024 Feb;177:113848. doi: 10.1016/j.foodres.2023.113848. Epub 2023 Dec 19. Food Res Int. 2024. PMID: 38225123

10

Longitudinal Analysis Between Maternal Feeding Practices and Body Mass Index (BMI): A Study in Asian Singaporean Preschoolers.

Quah PL, Ng JC, Fries LR, Chan MJ, Aris IM, Lee YS, Yap F, Godfrey KM, Chong YS, Shek LP, Tan KH, Forde CG, Chong MFF. Quah PL, et al. Among authors: forde cg. Front Nutr. 2019 Apr 2;6:32. doi: 10.3389/fnut.2019.00032. eCollection 2019. Front Nutr. 2019. PMID: 31001535 Free PMC article.

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