Research output per year
Research output per year
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Dive into the research topics where Peysze Teo is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 1 Similar Profiles
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters
Janani, R., Tan, V. W. K., Goh, A. T., Choy, M. J. Y., Lim, A. J. Y., Teo, P. S., Stieger, M. & Forde, C. G., 22 Sept 2022, In: Food & Function. 13, 18, p. 9340-9354Research output: Contribution to journal › Article › Academic › peer-review
Open Access17 Citations (Scopus) -
Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake
Teo, P. S., Tso, R., van Dam, R. M. & Forde, C. G., Jan 2022, In: The Journal of Nutrition. 152, 1, p. 200-210 11 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access21 Citations (Scopus) -
Consumption of Foods with Higher Energy Intake Rates is Associated with Greater Energy Intake, Adiposity, and Cardiovascular Risk Factors in Adults
Teo, P. S., Van Dam, R. M., Whitton, C., Tan, L. W. L. & Forde, C. G., 1 Feb 2021, In: Journal of Nutrition. 151, 2, p. 370-378 9 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access39 Citations (Scopus) -
Association between self-reported eating rate, energy intake, and cardiovascular risk factors in a multi-ethnic asian population
Teo, P. S., van Dam, R. M., Whitton, C., Tan, L. W. L. & Forde, C. G., Apr 2020, In: Nutrients. 12, 4, 1080.Research output: Contribution to journal › Article › Academic › peer-review
Open Access34 Citations (Scopus) -
Associations between psycho-hedonic responses to sweet and savoury tastes with diet and body composition in a sample of asian females
Lim, A. J. Y., Teo, P. S., Tan, V. W. K. & Forde, C. G., Sept 2020, In: Foods. 9, 9, 1318.Research output: Contribution to journal › Article › Academic › peer-review
Open Access14 Citations (Scopus)
Datasets
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Taste, Fat and Texture Database - taste values Dutch Foods
Mars, M. (Creator), de Graaf, K. (Creator), Teo, P. (Creator) & van Langeveld, A. (Creator), Wageningen University & Research, 22 Dec 2020
Dataset
Projects
- 1 Finished
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Taste and texture properties of Dutch, Indian, Chinese and Malaysian diets.
Teo, P. (PhD candidate), de Graaf, K. (Promotor) & Mars, M. (Co-promotor)
1/09/13 → 19/04/18
Project: PhD