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Ciaran Forde
Ciaran Forde
Professor Sensory Science and Eating Behaviour, Wageningen University
Verified email at wur.nl
Title
Cited by
Cited by
Year
Ultra-processed diets cause excess calorie intake and weight gain: an inpatient randomized controlled trial of ad libitum food intake
KD Hall, A Ayuketah, R Brychta, H Cai, T Cassimatis, KY Chen, ST Chung, ...
Cell metabolism 30 (1), 67-77. e3, 2019
15012019
Sensory influences on food intake control: moving beyond palatability
K McCrickerd, CG Forde
Obesity Reviews 17 (1), 18-29, 2016
3922016
A systematic review and meta-analysis examining the effect of eating rate on energy intake and hunger
E Robinson, E Almiron-Roig, F Rutters, C de Graaf, CG Forde, CT Smith, ...
The American journal of clinical nutrition 100 (1), 123-151, 2014
3402014
Ultra-processed foods in human health: a critical appraisal
MJ Gibney, CG Forde, D Mullally, ER Gibney
The American journal of clinical nutrition 106 (3), 717-724, 2017
2482017
Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation
CG Forde, N Van Kuijk, T Thaler, C De Graaf, N Martin
Appetite 60, 208-219, 2013
2252013
Effect of a plant-based, low-fat diet versus an animal-based, ketogenic diet on ad libitum energy intake
KD Hall, J Guo, AB Courville, J Boring, R Brychta, KY Chen, V Darcey, ...
Nature medicine 27 (2), 344-353, 2021
1702021
Slow food: sustained impact of harder foods on the reduction in energy intake over the course of the day
DP Bolhuis, CG Forde, Y Cheng, H Xu, N Martin, C de Graaf
PloS one 9 (4), e93370, 2014
1692014
Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods
MSM Wee, AT Goh, M Stieger, CG Forde
Food & function 9 (10), 5301-5312, 2018
1492018
Effects of aspartame-, monk fruit-, stevia-and sucrose-sweetened beverages on postprandial glucose, insulin and energy intake
SL Tey, NB Salleh, J Henry, CG Forde
International journal of obesity 41 (3), 450-457, 2017
1462017
Auxin treatment of pre‐veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation
C Böttcher, K Harvey, CG Forde, PK Boss, C Davies
Australian Journal of Grape and Wine Research 17 (1), 1-8, 2011
1442011
Unintended consequences: nutritional impact and potential pitfalls of switching from animal-to plant-based foods
R Tso, CG Forde
Nutrients 13 (8), 2527, 2021
1242021
An investigation using three approaches to understand the influence of extrinsic product cues on consumer behavior: An example of Australian wines
C Chrea, L Melo, G Evans, C Forde, C Delahunty, DN Cox
Journal of Sensory Studies 26 (1), 13-24, 2011
1242011
Texture and savoury taste influences on food intake in a realistic hot lunch time meal
CG Forde, N Van Kuijk, T Thaler, C De Graaf, N Martin
Appetite 60, 180-186, 2013
1222013
Ultra-processing or oral processing? A role for energy density and eating rate in moderating energy intake from processed foods
CG Forde, M Mars, K De Graaf
Current Developments in Nutrition 4 (3), nzaa019, 2020
1092020
Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers
CG Forde, CM Delahunty
Food Quality and Preference 15 (7-8), 715-727, 2004
1082004
The changing role of the senses in food choice and food intake across the lifespan
S Boesveldt, N Bobowski, K McCrickerd, I Maître, C Sulmont-Rossé, ...
Food Quality and Preference 68, 80-89, 2018
1072018
Faster eating rates are associated with higher energy intakes during an ad libitum meal, higher BMI and greater adiposity among 4·5-year-old children: results from …
A Fogel, AT Goh, LR Fries, SA Sadananthan, SS Velan, N Michael, ...
British Journal of Nutrition 117 (7), 1042-1051, 2017
1072017
Texture-based differences in eating rate reduce the impact of increased energy density and large portions on meal size in adults
K McCrickerd, CMH Lim, C Leong, EM Chia, CG Forde
The Journal of nutrition 147 (6), 1208-1217, 2017
1032017
Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
MG Aguayo-Mendoza, EC Ketel, E van der Linden, CG Forde, ...
Food Quality and Preference 71, 87-95, 2019
962019
Investigation of Sensory and Volatile Characteristics of Farmed and Wild Barramundi (Lates calcarifer) using Gas Chromatography−Olfactometry Mass …
D Frank, S Poole, S Kirchhoff, C Forde
Journal of Agricultural and Food Chemistry 57 (21), 10302-10312, 2009
952009
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