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Current Research in Food Science|June 30, 2025
Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to payOlivia Chaffee, Ryan ArdoinFoods (Basel, Switzerland)|April 13, 2023
Consumers' Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (<i>Ictalurus punctatus)</i> Skin ChipsSilvia Murillo, Ryan Ardoin, Witoon PrinyawiwatkulFoods (Basel, Switzerland)|March 29, 2023
Factors Influencing Consumers' Willingness-to-Try Seafood ByproductsSilvia Murillo, Ryan Ardoin, Witoon PrinyawiwatkulFoods (Basel, Switzerland)|September 29, 2020
Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack CrackersRyan Ardoin, Ross Romero, Brian Marx, et al.Journal of Food Science|January 30, 2023
Optimization of tannin-containing sorghum bran addition to gluten-free breadRyan Ardoin, Brennan Smith, Scott Bean, et al.Foods (Basel, Switzerland)|February 25, 2022
Effects of Catfish (<i>Ictalurus punctatus</i>) Bone Powder on Consumers' Liking, Emotions, and Purchase Intent of Fried Catfish StripsSilvia Murillo, Ryan Ardoin, Evelyn Watts, et al.Foods (Basel, Switzerland)|August 14, 2025
A New Statistical Modelling Approach to Explain Willingness-to-Try Seafood Byproducts Using Elicited EmotionsSilvia Murillo, Ryan Ardoin, Bin Li, et al.Foods (Basel, Switzerland)|February 10, 2024
The Impact of Information Presentation on Consumer Perceptions of Cricket-Containing Chocolate Chip CookiesYupeng Gao, Pitchayapat Chonpracha, Bin Li, et al.Journal of Food Science|May 24, 2019
Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide PowderPattraporn Sukkhown, Tantawan Pirak, Pitchayapat Chonpracha, et al.Foods (Basel, Switzerland)|July 9, 2022
Instrumental Texture Differentiation of Channel (<i>Ictalurus punctatus</i>) and Hybrid (Channel × Blue, <i>Ictalurus furcatus</i>) Catfish FilletsJohn M Bland, Ryan Ardoin, Carissa H Li, et al.Pageof 2