Ciarán Gerard Forde

35PUBLICATIONS
81CO-AUTHORS
Food properties (incl. characteristics and health benefits)Gene expression (incl. microarray and other genome-wide approaches)Food safety, traceability, certification and authenticityFood technologyAgricultural molecular engineering of nucleic acids and proteins
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Publications (35)

|Sep 24, 2026
Satiety responsiveness following dietary exposure to ultra-processed foods differing in texture-derived eating rate: a secondary analysis of a randomized controlled crossover diet intervention.

|Jul 03, 2026
Influence of natural variations in eating rate and bolus properties on postprandial glucose and insulin responses in healthy adults.

|Jun 12, 2026
Effects of Non-Nutritive Sweeteners and Sweet Taste Exposure on Weight Management, Biomarkers of Health and Sweet Taste Preference-A Review of the Evidence from Recent European Consortia Studies.

|May 27, 2026
Comprehensive Taste Profile Assessment of Underexplored Amino Acids and Protein Derivatives in Umami and Koku.

|May 09, 2026
From fiction to facts: on the safety, rules, perception, and role of food additives.

|Jan 14, 2026
The Future of Food Processing-A Food Science and Technology Perspective. Proceedings of a Roundtable Event.

Stacey Lockyer, Ciarán Forde, Michael Adams

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Frequent Collaborators

5 joint publications

Pey Sze Teo

4 joint publications

Ai Ting Goh

3 joint publications

Marieke van Bruinessen

3 joint publications

Keri McCrickerd