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From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake

Food quality and preference, 2018-06, Vol.66, p.171-177

Forde, Ciarán G.

2018

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Beyond ultra-processed: considering the future role of food processing in human health

Proceedings of the Nutrition Society, 2023-09, Vol.82 (3), p.406-418

Forde, Ciarán G.

2023

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Ultra-processed foods in human health: a critical appraisal

The American journal of clinical nutrition, 2017-09, Vol.106 (3), p.717-724

2017

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The changing role of the senses in food choice and food intake across the lifespan

Food quality and preference, 2018-09, Vol.68, p.80-89

2018

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Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

Food quality and preference, 2019-01, Vol.71, p.87-95

2019

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Consistency of Eating Rate, Oral Processing Behaviours and Energy Intake across Meals

Nutrients, 2017-08, Vol.9 (8), p.891

2017

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Effect of a plant-based, low-fat diet versus an animal-based, ketogenic diet on ad libitum energy intake

Nature medicine, 2021-02, Vol.27 (2), p.344-353

2021

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Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods

Food & function, 2018-10, Vol.9 (10), p.5301-5312

2018

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Sweet and sour sips: No effect of repeated exposure to sweet or sour-tasting sugary drinks on children's sweetness preference and liking

Appetite, 2024-05, Vol.196, p.107277-107277, Article 107277

2024

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Impact of Individual Differences in Eating Rate on Oral Processing, Bolus Properties and Post-Meal Glucose Responses

Physiology & behavior, 2021-09, Vol.238, p.113495-113495, Article 113495

2021

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Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods

Current developments in nutrition, 2020-03, Vol.4 (3), p.nzaa019-nzaa019, Article nzaa019

2020

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Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake

The Journal of nutrition, 2022-01, Vol.152 (1), p.200-210

2022

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Consumption of Foods With Higher Energy Intake Rates is Associated With Greater Energy Intake, Adiposity, and Cardiovascular Risk Factors in Adults

The Journal of nutrition, 2021-02, Vol.151 (2), p.370-378

2021

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Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods

Journal of food science, 2023-03, Vol.88 (S1), p.158-171

2023

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

Food research international, 2024-02, Vol.177, p.113848-113848, Article 113848

2024

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The independent and combined impact of front-of-pack labelling and sensory quality on calorie estimations and portion selection of commercial food products

Food quality and preference, 2020-01, Vol.79, p.103766, Article 103766

2020

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Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2573-2583

2011

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Processing the evidence to evaluate mechanisms, costs and future solutions

Nutrition bulletin, 2023-06, Vol.48 (2), p.157-159

Forde, Ciarán G.

2023

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Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses

Current nutrition reports, 2022-06, Vol.11 (2), p.124-132

2022

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

Journal of food science, 2020-02, Vol.85 (2), p.486-492

2020

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Low subjective socioeconomic status alters taste-based perceptual sensitivity to the energy density of beverages

Physiology & behavior, 2020-09, Vol.223, p.112989-112989, Article 112989

2020

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Impact of dose-response calorie reduction or supplementation of a covertly manipulated lunchtime meal on energy compensation

Physiology & behavior, 2016-10, Vol.165, p.15-21

2016

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The Nutritional Quality of Plant-Based Foods

Sustainability, 2023-02, Vol.15 (4), p.3324

2023

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Influence of oral processing behaviour and bolus properties of brown rice and chickpeas on in vitro starch digestion and postprandial glycaemic response

European journal of nutrition, 2022-12, Vol.61 (8), p.3961-3974

2022

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From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake

Beyond ultra-processed: considering the future role of food processing in human health

Ultra-processed foods in human health: a critical appraisal

The changing role of the senses in food choice and food intake across the lifespan

Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

Consistency of Eating Rate, Oral Processing Behaviours and Energy Intake across Meals

Effect of a plant-based, low-fat diet versus an animal-based, ketogenic diet on ad libitum energy intake

Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods

Sweet and sour sips: No effect of repeated exposure to sweet or sour-tasting sugary drinks on children's sweetness preference and liking

Impact of Individual Differences in Eating Rate on Oral Processing, Bolus Properties and Post-Meal Glucose Responses

Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods

Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake

Consumption of Foods With Higher Energy Intake Rates is Associated With Greater Energy Intake, Adiposity, and Cardiovascular Risk Factors in Adults

Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods

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

The independent and combined impact of front-of-pack labelling and sensory quality on calorie estimations and portion selection of commercial food products

Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production

Processing the evidence to evaluate mechanisms, costs and future solutions

Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses

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

Low subjective socioeconomic status alters taste-based perceptual sensitivity to the energy density of beverages

Impact of dose-response calorie reduction or supplementation of a covertly manipulated lunchtime meal on energy compensation

The Nutritional Quality of Plant-Based Foods

Influence of oral processing behaviour and bolus properties of brown rice and chickpeas on in vitro starch digestion and postprandial glycaemic response

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