Ciarán Forde

Food Science · 2004–2020

A researcher in the Science corpus: 6 papers; trusts 1 researcher and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 16 citations into it

Whom Ciarán Forde trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. E. P. Köster

Papers from Ciarán Forde's perspective

Ordered by how strongly the researchers Ciarán Forde trusts endorse each paper. Same corpus, a different order for every researcher.

1. The psychology of food choice: some often encountered fallacies
2. Food oral processing - a review.
3. International Steam Tables
4. MECHANISMS OF FOOD REDUCTION, TRANSPORT AND DEGLUTITION: HOW THE TEXTURE OF FOOD AFFECTS FEEDING BEHAVIOR
5. Brain stem control of swallowing: neuronal network and cellular mechanisms. (Physiological Reviews)
6. Which Foods May Be Addictive? The Roles of Processing, Fat Content, and Glycemic Load (PLoS ONE)
7. Salt Sugar Fat: How the Food Giants Hooked Us
8. Ultra‐processed products are becoming dominant in the global food system (Obesity Reviews)
9. 10 – Measuring consumer expectations to improve food product development
10. Measuring emotional responses to foods and food names using questionnaires

Their papers

• Application of food texture to moderate oral processing behaviors and energy intake (2020) — 119 citations
• Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake. (2020) — 889 citations
• Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties (2019) — 100 citations
• Ultra-processed diets cause excess calorie intake and weight gain: An inpatient randomized controlled trial of ad libitum food intake (2019) — 793 citations
• AN INVESTIGATION USING THREE APPROACHES TO UNDERSTAND THE INFLUENCE OF EXTRINSIC PRODUCT CUES ON CONSUMER BEHAVIOR: AN EXAMPLE OF AUSTRALIAN WINES (2011) — 87 citations
• Understanding the role cross-modal sensory interactions play in food acceptability in younger and older consumers (2004) — 96 citations