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
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
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].
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
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
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
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
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
Ifeh C and Kuo W. "Co-innovating a healthy fermented beverage with women farmers in
Senegal." Fermentation Science Institute - Seminar Series, October 2023.
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)
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.
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.
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
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. Poster content and original PDF
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.
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
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.
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.
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.