| Different oils and health benefit statements affect physicochemical properties, consumer liking, emotion, and purchase intent: a case of sponge cake N Poonnakasem, KD Pujols, S Chaiwanichsiri, K Laohasongkram, ... Journal of food science 81 (1), S165-S173, 2016 | 54 | 2016 |
| Effects of colorant concentration and ‘natural colour’or ‘sodium content’claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces S Sukkwai, K Kijroongrojana, P Chonpracha, KD Pujols, ... International Journal of Food Science and Technology 53 (5), 1246-1254, 2018 | 46 | 2018 |
| Quality of eggs coated with oil–chitosan emulsion: Combined effects of emulsifier types, initial albumen quality, and storage DD Torrico, W Wardy, KM Carabante, KD Pujols, Z Xu, HK No, ... LWT-Food Science and Technology 57 (1), 35-41, 2014 | 36 | 2014 |
| Viscosity changes of chitosan solution affect physico-functional properties and consumer perception of coated eggs during storage W Wardy, KDP Martínez, Z Xu, HK No, W Prinyawiwatkul LWT-Food Science and Technology 55 (1), 67-73, 2014 | 33 | 2014 |
| Low-sodium roasted peanuts: Effects of salt mixtures (NaCl, KCl and glycine) on consumer perception and purchase intent KD Pujols, R Ardoin, B Chaiya, G Tuuri, W Prinyawiwatkul International Journal of Food Science and Technology 54 (9), 2754-2762, 2019 | 29 | 2019 |
| Cross‐cultural consumer acceptability and purchase intent of forage‐finished rib‐eye steaks DD Torrico, W Wardy, KD Pujols, KM Carabante, W Jirangrat, G Scaglia, ... Journal of food science 80 (10), S2287-S2295, 2015 | 24 | 2015 |
| Comparing effects of α‐vs. β‐chitosan coating and emulsion coatings on egg quality during room temperature storage KD Pujols, L Osorio, EP Carrillo, W Wardy, DD Torrico, HK No, ... International Journal of Food Science & Technology 49 (5), 1383-1390, 2014 | 20 | 2014 |
| Oil and tastant concentrations affect saltiness and bitterness perception of oil-in-water emulsions DD Torrico, KM Carabante, KD Pujols, P Chareonthaikij, ... International Journal of Food Science and Technology 50 (12), 2562-2571, 2015 | 17 | 2015 |
| Development, Acceptability, and Emotional Responses of Low-Sodium Roasted Peanuts and Flavored Spreads KDP Martinez Louisiana State University and Agricultural & Mechanical College, 2018 | | 2018 |
| Consumer acceptance of ribeye steaks from forage-finished steers: a comparison of American, Asian and Hispanic populations. DD Torrico, W Wardy, K Carabante, K Pujols, G Scaglia, F Malekian, ... | | 2014 |