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    Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay

    Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay by Olivia Chaffee, Ryan Ardoin

    Published 2025-01-01
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  2. 2
    A New Statistical Modelling Approach to Explain Willingness-to-Try Seafood Byproducts Using Elicited Emotions

    A New Statistical Modelling Approach to Explain Willingness-to-Try Seafood Byproducts Using Elicited Emotions by Silvia Murillo, Ryan Ardoin, Bin Li, Witoon Prinyawiwatkul

    Published 2025-07-01
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