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Advances in Food and Nutrition Research|February 4, 2014
Micronutrient status in type 2 diabetes: a reviewBhupinder Kaur, Jeyakumar Henry
Critical Reviews in Food Science and Nutrition|January 16, 2015
The Glycemic Index of Rice and Rice Products: A Review, and Table of GI ValuesBhupinder Kaur, Viren Ranawana, Jeyakumar Henry
European Journal of Clinical Nutrition|December 1, 2019
Are Asian foods as "fattening" as western-styled fast foods?Christiani Jeyakumar Henry, Bhupinder Kaur, Rina Yu Chin Quek
Nutrition & Diabetes|February 21, 2020
Chrononutrition in the management of diabetesChristiani Jeyakumar Henry, Bhupinder Kaur, Rina Yu Chin Quek
Nutrition & Diabetes|May 3, 2020
Postprandial blood glucose response: does the glycaemic index (GI) value matter even in the low GI range?Bhupinder Kaur, Melvin Koh, Shalini Ponnalagu, et al.
JMIR Public Health and Surveillance|July 18, 2022
Use of Facial Morphology to Determine Nutritional Status in Older Adults: Opportunities and ChallengesWesley Tay, Rina Quek, Bhupinder Kaur, et al.
Journal of Clinical & Translational Endocrinology|November 22, 2017
The impact of a low glycaemic index (GI) diet on simultaneous measurements of blood glucose and fat oxidation: A whole body calorimetric studyBhupinder Kaur, Rina Quek Yu Chin, Stefan Camps, et al.
Nutrients|April 26, 2020
Current Developments in Digital Quantitative Volume Estimation for the Optimisation of Dietary AssessmentWesley Tay, Bhupinder Kaur, Rina Quek, et al.
Nutrients|May 10, 2017
A Low Glycaemic Index Diet Incorporating Isomaltulose Is Associated with Lower Glycaemic Response and Variability, and Promotes Fat Oxidation in AsiansChristiani Jeyakumar Henry, Bhupinder Kaur, Rina Yu Chin Quek, et al.
Nutrition Journal|July 14, 2017
Does the ingestion of a 24 hour low glycaemic index Asian mixed meal diet improve glycaemic response and promote fat oxidation? A controlled, randomized cross-over studyStefan Gerardus Camps, Bhupinder Kaur, Rina Yu Chin Quek, et al.
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