| The SAVOR Study: Appetite and Physiological Responses (NCT07636369) | Singapore Institute of Food and Biotechnology Innovation | 2026-06-01 |
| Sodium-rich COndiments Unifying Health and Taste (NCT07397754) | Singapore Institute of Food and Biotechnology Innovation | 2025-09-22 |
| Pharmacokinetic Study of Terpinolene in Healthy Subjects (PKT Study) (NCT06691126) | Singapore Institute of Food and Biotechnology Innovation | 2024-11-04 |
| Alternative ProtEin Satiety Study (APES Study) (NCT06623812) | Singapore Institute of Food and Biotechnology Innovation | 2024-10-01 |
| Functional and Nutritional Plant-based Mixed Protein Study (FuN Protein Study) (NCT06421194) | Singapore Institute of Food and Biotechnology Innovation | 2024-02-23 |
| Insulin Modelling Based on Plasma Glucose Measures Via a Minimally-Invasive Glucose Sensor (NCT06119035) | Singapore Institute of Food and Biotechnology Innovation | 2023-11-06 |
| The Effects of Vegetable Preloading on Postprandial Glycemia, Insulinaemia and Gastric Emptying (NCT06640335) | Singapore Institute of Food and Biotechnology Innovation | 2023-09-01 |
| Thermogenic Effect and Metabolic Responses of Durian (NCT06121817) | Singapore Institute of Food and Biotechnology Innovation | 2023-07-19 |
| Effects of the Consumption of SEAweed Biomass Versus PROtein Isolates on Postprandial Satiety and Metabolism (NCT05765448) | Singapore Institute of Food and Biotechnology Innovation | 2023-02-20 |
| Weight Loss Intervention With Lean Muscle Mass Retention (NCT05607628) | Singapore Institute of Food and Biotechnology Innovation | 2022-07-18 |
| Singapore Healthy Alternative Protein Evaluation Study (NCT05446753) | Singapore Institute of Food and Biotechnology Innovation | 2022-06-17 |
| Energy Metabolism and Acute Effects of Protein Diets in Metabolically Obese Normal Weight Individuals (NCT06802341) | Singapore Institute of Food and Biotechnology Innovation | 2022-02-01 |
| Energy and Nutrient Profiles When Asians Transit From a Meat-based to a Plant-based Diet: A Modelling Exercise (NCT05635825) | Singapore Institute of Food and Biotechnology Innovation | 2021-07-05 |
| Satiety Responses and Oral Processing Characteristics of Commonly Consumed Meals (NCT05071170) | Singapore Institute of Food and Biotechnology Innovation | 2021-05-05 |
| Food Based Intervention Rich in Plant Components to Improve Metabolic Health in Prediabetics (FBIP) Study (NCT04745702) | Singapore Institute of Food and Biotechnology Innovation | 2020-11-02 |
| Sensory and Oral Processing Characteristics of Commonly Consumed Foods (NCT04589221) | Singapore Institute of Food and Biotechnology Innovation | 2020-11-02 |
| Examining Essentialistic Beliefs About Food (NCT04704726) | Singapore Institute of Food and Biotechnology Innovation | 2020-09-14 |
| Singapore COVID-19 Chemosensory Tracking (SCCT) Study (NCT04492904) | Singapore Institute of Food and Biotechnology Innovation | 2020-07-17 |
| Metabolic Response Evaluation of Low-sugar Snack Bars (NCT04653220) | Singapore Institute of Food and Biotechnology Innovation | 2019-11-13 |
| To Study the Effects of Co-ingesting Different Forms of Almond, Almond Paste, Fibre, and Almond Phytochemicals With Bread on Postprandial Glucose and Insulin Profiles (NCT05504044) | Singapore Institute of Food and Biotechnology Innovation | 2019-10-25 |
| The Effects on Glycemic and Insulinemic Responses by Fruit Consumption (NCT05008978) | Singapore Institute of Food and Biotechnology Innovation | 2019-10-25 |
| Acute and Long-term Health Effects of Various Carbohydrates on Blood Glucose Management in Humans (NCT06554002) | Singapore Institute of Food and Biotechnology Innovation | 2019-08-14 |
| Variation in Food Intakes, Physical Activity, and Psychological Stress on Fluctuations in 24-hr Plasma Glucose Levels (NCT04522063) | Singapore Institute of Food and Biotechnology Innovation | 2019-07-29 |
| The Effect of Different Starches of Boba Pearls and Sugar Substitutes Used in Milk Tea on Glycaemia, Insulinaemia and Appetite Control (Pearl Study) (NCT04115657) | Singapore Institute of Food and Biotechnology Innovation | 2019-05-02 |
| The Texture, Eating Rate and Glycaemic Index (TERAGI) Study (NCT04683432) | Singapore Institute of Food and Biotechnology Innovation | 2019-05-02 |
| The Effect of Different States of Lipid in Food on Glycaemia, Lipaemia and Insulinaemia. (NCT04115592) | Singapore Institute of Food and Biotechnology Innovation | 2019-02-20 |
| The Impact of Low Glycaemic Index (GI) Biscuits on Postprandial Glycaemia Using the Continuous Glucose Monitoring System (CGMS™) (Biscuit Study (BIS) Study) (NCT04115579) | Singapore Institute of Food and Biotechnology Innovation | 2019-02-20 |
| The Effect of Degree of Rice-polishing on Glycaemic Response (NCT04228341) | Singapore Institute of Food and Biotechnology Innovation | 2019-02-13 |
| Determinants of Post-Exercise Eating Patterns (NCT03643315) | Singapore Institute of Food and Biotechnology Innovation | 2018-09-27 |
| The Glycemic Effect of Added Sugar on Bake Beans (NCT03868683) | Singapore Institute of Food and Biotechnology Innovation | 2018-08-20 |
| Glycemic and Insulinemic Response of Pasta Products in Comparison to Asian Foods (NCT03646812) | Singapore Institute of Food and Biotechnology Innovation | 2018-08-10 |
| Screening of Phytochemical Rich Ingredients as 'Functional Foods' to Improve Cardiometabolic Health (NCT03685916) | Singapore Institute of Food and Biotechnology Innovation | 2018-04-25 |
| The Dose Effects of Isomaltulose and Sucrose on Glycaemic and Insulinemic Response (NCT04653207) | Singapore Institute of Food and Biotechnology Innovation | 2018-03-01 |
| The Glycaemic Response of Local Foods Using the Continuous Glucose Monitoring System (NCT03703544) | Singapore Institute of Food and Biotechnology Innovation | 2017-12-15 |
| Effects of Food Sequence on the Glycaemic and Insulinaemic Responses (NCT03533738) | Singapore Institute of Food and Biotechnology Innovation | 2017-10-12 |
| The Reduced Calorie Food and Mood Study (NCT04138862) | Singapore Institute of Food and Biotechnology Innovation | 2017-09-09 |
| Food Modification to Alter Glycaemia and Insulinaemia (NCT03706378) | Singapore Institute of Food and Biotechnology Innovation | 2017-08-18 |
| Co-ingestion of Rice Bran Soymilk or Plain Soymilk With White Bread: Effects on the Glycaemic and Insulinaemic Response (NCT03447080) | Singapore Institute of Food and Biotechnology Innovation | 2017-06-02 |
| Energy Cost of Posture Maintenance, Ethnic Differences and the Influence of Metabolic State (NCT03378115) | Singapore Institute of Food and Biotechnology Innovation | 2017-05-25 |
| Effects of Progressive Negative Energy Balance on Glucose Tolerance, Insulin Sensitivity, and Beta-cell Function (NCT03264001) | Singapore Institute of Food and Biotechnology Innovation | 2017-04-04 |
| Palm And Rice Bran Oil Study (NCT02969057) | Singapore Institute of Food and Biotechnology Innovation | 2016-10-01 |
| Project Plant Protein: the P3 Study in Humans (NCT02933424) | Singapore Institute of Food and Biotechnology Innovation | 2016-09-01 |
| The "Metabolically-obese Normal-weight" Phenotype and Its Reversal by Calorie Restriction (NCT03239782) | Singapore Institute of Food and Biotechnology Innovation | 2016-03-29 |
| Energy Flux and Fat Oxidation Using Low and High Glycaemic Index Foods (NCT03031886) | Singapore Institute of Food and Biotechnology Innovation | 2016-01-20 |
| Role of Glycaemic Index and High Protein Meal in Response of Blood Biomarkers for Pre-diabetes (NCT03309254) | Singapore Institute of Food and Biotechnology Innovation | 2016-01-18 |
| Liquid or Solid State of Food on Glycaemia, Lipaemia and Insulinaemia (NCT02875275) | Singapore Institute of Food and Biotechnology Innovation | 2016-01-12 |
| The Oil, Fats and Oleogel Study (NCT02702726) | Singapore Institute of Food and Biotechnology Innovation | 2016-01-12 |
| The Effects of Exercise on Glycaemic Response of Low or High Glycaemic Index Meals (NCT03484858) | Singapore Institute of Food and Biotechnology Innovation | 2015-12-17 |
| Fizzy Drinks Study (NCT02735889) | Singapore Institute of Food and Biotechnology Innovation | 2015-12-01 |
| Brown Adipose Tissue Activation and Energy Expenditure by Capsinoids Stimulation With Trimodality Imaging Using 18-FDG-PET, Fat Fraction MRI and Infrared Thermography (NCT02964442) | Singapore Institute of Food and Biotechnology Innovation | 2015-10-23 |
| The Role of Thyroid Status in Regulating Brown Adipose Tissue Activity, White Adipose Tissue Partitioning and Resting Energy Expenditure (NCT03064542) | Singapore Institute of Food and Biotechnology Innovation | 2015-10-13 |
| Effects of Mixed Spices on Cardiometabolic Function - the PolySPice (PSP) Study (NCT02599272) | Singapore Institute of Food and Biotechnology Innovation | 2015-10-07 |
| The Lunch Study: the Combined Effects of Food Texture and Portion Size on Intake (NCT02977273) | Singapore Institute of Food and Biotechnology Innovation | 2015-09-01 |
| The Lunch Study: the Combined Effects of Food Texture and Energy Density on Intake (NCT02977260) | Singapore Institute of Food and Biotechnology Innovation | 2015-09-01 |
| Effects of Emulsification and Lipid Droplet Size on Postprandial Metabolic Responses (NCT02789683) | Singapore Institute of Food and Biotechnology Innovation | 2015-07-01 |
| Human Metabolic Flexibility: Its Role in Energy Regulation and Obesity (NCT04773132) | Singapore Institute of Food and Biotechnology Innovation | 2015-05-19 |
| Combined Effects of Meal Frequency and Protein Load on Cardiometabolic Risk Factors (NCT02529228) | Singapore Institute of Food and Biotechnology Innovation | 2014-12-01 |
| The Glycaemic Effect of Isomaltulose Consumption in Healthy Participants (NCT03020485) | Singapore Institute of Food and Biotechnology Innovation | 2014-12-01 |
| The Influence of Glucose Flux on Fat Synthesis in a Whole Body Calorimeter (NCT02631083) | Singapore Institute of Food and Biotechnology Innovation | 2014-11-14 |
| BRown Fat Activity Measurement With Infrared imaginG tHermography andThermogenesis - the BRIGHT Study (NCT02790255) | Singapore Institute of Food and Biotechnology Innovation | 2014-11-01 |
| Effects of Co-ingesting a Low/High GI Meal With Different Fat Saturation on Postprandial Glucose, Insulin, and Triacylglycerol Responses in Healthy Participants (NCT02585427) | Singapore Institute of Food and Biotechnology Innovation | 2014-11-01 |
| Energy Metabolism and Cost of Physical Activities Using Whole Body Calorimeter (NCT02594618) | Singapore Institute of Food and Biotechnology Innovation | 2014-08-01 |
| Glycemic Response of Co-ingesting Carbohydrate and Amino Acids (NCT02455765) | Singapore Institute of Food and Biotechnology Innovation | 2014-06-01 |
| Liquid Protein Preloads With Different Carbohydrate Types Effects on the Glycaemic and Insulinaemic Response (NCT02151188) | Singapore Institute of Food and Biotechnology Innovation | 2014-03-01 |
| Studying the Effect of Capsinoids on Brown Fat Using Infrared Thermal Imaging. (NCT01961674) | Singapore Institute of Food and Biotechnology Innovation | 2013-11-01 |
| The Metabolic Effects of Consuming Carbohydrate With Different Protein Types (NCT02380846) | Singapore Institute of Food and Biotechnology Innovation | 2013-09-01 |
| Study to Determine Ethnic Differences in the Glycaemic Response to Nutritional Formula Drinks (NCT01889628) | Singapore Institute of Food and Biotechnology Innovation | 2013-06-01 |
| Effect of Soy Protein and Polydextrose on Food Intake in Young Chinese Adult Males (NCT02389114) | Singapore Institute of Food and Biotechnology Innovation | 2013-06-01 |
| The Impact of the Glycaemic Index (GI) on Daily Blood Glucose Profiles and Food Intake in Young Chinese Adult Males (NCT02340507) | Singapore Institute of Food and Biotechnology Innovation | 2013-05-01 |