# Sensory and Oral Processing Characteristics of Commonly Consumed Foods

> **NCT04589221** · — · COMPLETED · sponsor: **Singapore Institute of Food and Biotechnology Innovation** · enrollment: 78 (actual)

## Conditions studied

- Adults

## Interventions

- **BEHAVIORAL:** Ad libitum energy intake

## Key facts

- **NCT ID:** NCT04589221
- **Lead sponsor:** Singapore Institute of Food and Biotechnology Innovation
- **Sponsor class:** OTHER_GOV
- **Phase:** —
- **Study type:** OBSERVATIONAL
- **Status:** COMPLETED
- **Start date:** 2020-11-02
- **Primary completion:** 2021-08-30
- **Final completion:** 2021-08-30
- **Target enrollment:** 78 (ACTUAL)
- **Last updated:** 2021-12-14


## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT04589221

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT04589221, "Sensory and Oral Processing Characteristics of Commonly Consumed Foods". Retrieved via AI Analytics 2026-06-03 from https://api.ai-analytics.org/clinical/NCT04589221. Licensed CC0.

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