| 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 | 1862 | 2019 |
| Sensory influences on food intake control: moving beyond palatability K McCrickerd, CG Forde Obesity Reviews 17 (1), 18-29, 2016 | 457 | 2016 |
| 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 | 380 | 2014 |
| 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 | 291 | 2017 |
| 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 | 252 | 2013 |
| 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 | 223 | 2021 |
| 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 | 189 | 2018 |
| Unintended consequences: nutritional impact and potential pitfalls of switching from animal-to plant-based foods R Tso, CG Forde Nutrients 13 (8), 2527, 2021 | 188 | 2021 |
| 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 | 188 | 2014 |
| 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 | 180 | 2017 |
| 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 | 148 | 2011 |
| 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 | 142 | 2013 |
| 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 | 139 | 2020 |
| 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 | 128 | 2011 |
| A critical appraisal of the evidence supporting consumer motivations for alternative proteins R Tso, AJY Lim, CG Forde Foods 10 (1), 24, 2020 | 126 | 2020 |
| Application of food texture to moderate oral processing behaviors and energy intake DP Bolhuis, CG Forde Trends in Food Science & Technology 106, 445-456, 2020 | 125 | 2020 |
| 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 | 125 | 2018 |
| 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 | 125 | 2017 |
| 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 | 123 | 2017 |
| 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 | 113 | 2004 |
Keri McCrickerdSingapore Institute for Clinical Sciences & National University of SingaporeEmail verificata su sics.a-star.edu.sg