| Consumer Risk Perception and Trusted Sources of Food Safety Information During the COVID-19 Pandemic M Thomas, Y Feng Food Control, 2021 | 66 | 2021 |
| Motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers: A review Y Feng, CM Bruhn Journal of food protection 82 (1), 128-150, 2019 | 49 | 2019 |
| Exploring taffy product consumption experiences using a multi-attribute time–intensity (MATI) method C Kuesten, J Bi, Y Feng Food Quality and Preference 30 (2), 260-273, 2013 | 47 | 2013 |
| Consumer knowledge and behaviors regarding food safety risks associated with wheat flour Y Feng, JC Archila-Godínez Journal of Food Protection 84 (4), 628-638, 2021 | 41 | 2021 |
| Food Handling Practices in the Era of COVID-19: A Mixed-Method Longitudinal Needs Assessment of Consumers in the United States MS Thomas, Y Feng Journal of food protection, 2021 | 35 | 2021 |
| Risk of foodborne illness from pet food: assessing pet owners' knowledge, behavior, and risk perception M Thomas, Y Feng Journal of Food Protection 83 (11), 1998-2007, 2020 | 34 | 2020 |
| Food safety education for people with diabetes and pregnant women: A positive deviance approach Y Feng, C Bruhn, H Management Food Control 66, 107-115, 2016 | 31 | 2016 |
| Evaluation of different food safety education interventions Y Feng, C Bruhn, D Marx British Food Journal 118 (4), 762-776, 2016 | 31 | 2016 |
| Evaluation of food safety curriculum effectiveness: A longitudinal study of high-school-aged youths’ knowledge retention, risk-perception, and perceived behavioral control T Barrett, Y Feng Food Control 121, 107587, 2021 | 26 | 2021 |
| Evaluation of the high school food safety curriculum using a positive deviance model T Whited, Y Feng, CM Bruhn Food control 96, 324-328, 2019 | 24 | 2019 |
| Growth and survival of foodborne pathogens during soaking and drying of almond (Prunus dulcis) kernels Y Feng, VM Lieberman, J Jung, LJ Harris Journal of Food Protection 83 (12), 2122-2133, 2020 | 21 | 2020 |
| Assessment of knowledge and behavior change of a high school positive deviance food safety curriculum Y Feng, CM Bruhn, G Elder, D Boyden Journal of Food Science Education 18 (2), 45-51, 2019 | 21 | 2019 |
| Comparison between American and Chinese consumers in the use of verbal and numerical 9-point hedonic scales and R-Index ranking for food and personal products Y Feng, M O'Mahony Food Quality and Preference 60, 138-144, 2017 | 21 | 2017 |
| Exploring Food Safety Messages in an Era of COVID-19: Analysis of YouTube Video Content M Thomas, P Haynes, J Archila, M Nguyen, W Xu, Y Feng Journal of food protection, 2021 | 20 | 2021 |
| Food safety education attitude and practice among health professionals in China, Peru, and the US H Chen, V Martinez, Y Feng Food Control 109, 106945, 2020 | 20 | 2020 |
| Small-scale produce growers’ barriers and motivators to value-added business: Food safety and beyond H Chen, JK Ellett, R Phillips, Y Feng Food Control 130, 108192, 2021 | 19 | 2021 |
| Produce growers' on-farm food safety education: a review H Chen, AJ Kinchla, N Richard, A Shaw, Y Feng Journal of food protection 84 (4), 704-716, 2021 | 19 | 2021 |
| Evaluation of the effectiveness of food irradiation messages Y Feng, C Bruhn, D Marx Food Protection Trends 36 (4), 272-283, 2016 | 19 | 2016 |
| Data from ‘words only’and ‘numbers only’9-point hedonic scales are not interchangeable for serial monadic as well as rank-rating protocols: Aspects of memory and culture YH Feng, AL Gutiérrez-Salomón, O Angulo, M O’Mahony, S Wichchukit Food quality and preference 41, 12-19, 2015 | 18 | 2015 |
| Content analysis of food safety implications in online flour-handling recipes T Barrett, Y Feng British Food Journal 123 (3), 1024-1041, 2020 | 17 | 2020 |
Han ChenPurdue University在 purdue.edu 的电子邮件经过验证
