Peer-reviewed Journal Articles

  1. Chamberlin ML, Wilson SMG, Gaston ME, Kuo W-Y, Miles MP. 2024. Twelve Weeks of Daily Lentil Consumption Improves Fasting Cholesterol and Postprandial Glucose and Inflammatory Responses—A Randomized Clinical Trial. Nutrients: 16(3):419. https://doi.org/10.3390/nu16030419
  2. Garg S, Jha G, Kim S, Miller Z, Kuo W. 2023. The need and development for a value-added toolkit—A case study with Montana specialty fruit growers. Front. Sustain. Food Syst., Sec. Agroecology and Ecosystem Services: 7. https://doi.org/10.3389/fsufs.2023.1084750
  3. Chung Y, Kuo W, Liou B, Chen P, Tseng Y, Huang R, Tsai M. 2022. Identifying sensory drivers of liking for plant-based milk coffees: Implications for product development and application. Journal of Food Science: 1–12. https://doi.org/10.1111/1750-3841.16373. To request a copy of the published manuscript, contact Wan-Yuan Kuo at [email protected].
  4. Allan E, Ndiaye A, Song M, Raber E, Kuo W. 2022. Developing a culturally acceptable peanut nutrition bar with smallholder women farmers in Kaffrine, Senegal using response surface methodology, Journal of Food Science. https://doi.org/10.1111/1750-3841.16412
  5. Allan E, Dunkel F, Lachapelle P, Kim S, Kinnare C, Ndiaye A, Kuo W. 2022. Developing culturally acceptable peanut nutrition bars with smallholder women farmers in Kaffrine, Senegal using participatory action research, Local Development & Society. https://doi.org/10.1080/26883597.2022.2115939
  6. Wilson S, Peterson E, Gaston M, Kuo W, Miles M. 2022. Eight weeks of lentil consumption attenuates insulin resistance progression without increased gastrointestinal symptom severity – A Randomized Clinical Trial, Nutrition Research 106: 12-23. https://doi.org/10.1016/j.nutres.2022.08.002
  7. Kim S, Kuo W. 2022. The role of beliefs, pride, and perceived barriers in decision-making regarding purchasing value-added pulse products. Foods 11: 824. https://doi.org/10.3390/foods11060824
  8. Kuo W, Kim S, Lachapelle P. 2020. Incorporating community culture in teaching food innovation – ideation, prototyping, and storytelling. Journal of Food Science Education 19: 292-307. https://doi.org/10.1111/1541-4329.12201

Invited talks

  1. Ifeh C and Kuo W. "Co-innovating a healthy fermented beverage with women farmers in Senegal." Fermentation Science Institute - Seminar Series, October 2023.
  2. Kuo W and Redhouse L. "Indigenous food-science-ways: Native product innovation toward food sovereignty with Confederated Salish and Kootenai Tribes." Australian Institute of Food Science and Technology - Humanitarian Food Science & Technology Webinar, May 2021.
    presentation recording (Vimeo)
  3. Kuo W. "Empowerment through Entrepreneurship: Building Indigenous foodways by bridging the gap between community culture and food science education." Institute of Food Technologists - Education and International Division Joint Webcast, February 2021.
  4. Garg S, Leisso R, Song M, Jarret B, Kuo W. "Fresh market potential and value-added opportunities of Montana-grown cold-hardy small fruits and berries." Montana Berry Growers association Annual Growers Conference, March 2021.
  5. Kuo W, Ndiaye A, Allan E, Shaw E. Indigenizing Food Science for Food Sovereignty – Building Indigenous farm to school entrepreneurship with Senegal and Flathead Reservation communities. Honors Presents, Montana State University. Aug 2021.  

Conference posters

  1. Ifeh C, Agu H, Santos F, Kuo W. Sustainable Cocoa Value Chain in the Eyes of Indigenous Wisdom: A Case Study. Montana State University Student Research Celebration, April 2024, Bozeman, Montana. 

  2. Schwintek O, Ifeh C, Kempf H, Kim S, Kuo W. Value in the eyes of farmers and researchers - a case study on Indigenous fruit fermentation and entrepreneurship. Institute of Food Technologists Annual Event & Expo, July 2023, Chicago, Illinois.
  3. Allan E, Dunkel F, Lachapelle P, Kim S, Kinnare C, Raber E, Ndiaye A, Kuo W. Developing a culturally-acceptable peanut product with smallholder women farmers in Senegal – Participatory Action Research. Institute of Food Technologists Annual Meeting, July 2020, Virtual Conference.
  4. Li S, Kuo W. Texture, sensory property, and marketability of lentil-enriched crackers made from Montana-grown wheat and lentils. IFT Annual Meeting, July 2020, Virtual Conference.
    Poster presentation recording
  5. Turker M, Gilbert E, Kuo W. Effect of pre-roasting on the structural and textural properties of lentil-enriched crackers. IFT Annual Meeting, July 2020, Virtual Conference.
  6. Wilson S, Peterson E, Gaston M, McMilin C, Kuo W, Miles M. 8 Weeks of lentil consumption improves insulin sensitivity in overweight and obese adults – a randomized controlled trial. Food & Nutrition Conference, October 2020, Indianapolis, Indiana.
  7. Turker M, Kuo W. Sensory and structural properties of crackers developed by using red lentils (Lens esculenta) and heat treatment. IFT Annual Meeting, June 2019, New Orleans, Louisiana.