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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.
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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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Impact of food texture and degree of food processing on post-meal satiety and later snack intake
Teo, P. S., Lim, A. J. Y., Goh, A. T., Janani, R., McCrickerd, K. & Forde, C. G., 1 Oct 2026, In: Appetite. 225, 108604.Research output: Contribution to journal › Article › Academic › peer-review
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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 Access23 Link opens in a new tab 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 Access31 Link opens in a new tab 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 Access49 Link opens in a new tab 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 Link opens in a new tab 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