Ryan Ardoin

553 total citations
21 papers, 405 citations indexed

About

Ryan Ardoin is a scholar working on Food Science, Animal Science and Zoology and Social Psychology. According to data from OpenAlex, Ryan Ardoin has authored 21 papers receiving a total of 405 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 8 papers in Animal Science and Zoology and 6 papers in Social Psychology. Recurrent topics in Ryan Ardoin's work include Sensory Analysis and Statistical Methods (14 papers), Meat and Animal Product Quality (8 papers) and Insect Utilization and Effects (4 papers). Ryan Ardoin is often cited by papers focused on Sensory Analysis and Statistical Methods (14 papers), Meat and Animal Product Quality (8 papers) and Insect Utilization and Effects (4 papers). Ryan Ardoin collaborates with scholars based in United States, Thailand and Honduras. Ryan Ardoin's co-authors include Witoon Prinyawiwatkul, Brian D. Marx, Georgianna Tuuri, Charles Boeneke, Yupeng Gao, Anuvat Jangchud, Kongkarn Kijroongrojana, Kamolwan Jangchud, G. Scaglia and Yixiao Shen and has published in prestigious journals such as Aquaculture, Journal of Food Science and Foods.

In The Last Decade

Ryan Ardoin

21 papers receiving 402 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Ryan Ardoin United States 12 181 164 132 89 72 21 405
Terhi Pohjanheimo Finland 9 244 1.3× 148 0.9× 148 1.1× 156 1.8× 52 0.7× 16 629
Fabio Tuccillo Finland 8 240 1.3× 130 0.8× 99 0.8× 112 1.3× 42 0.6× 17 521
Sara De Pelsmaeker Belgium 12 453 2.5× 165 1.0× 167 1.3× 179 2.0× 107 1.5× 18 729
Joel Juvinal Belgium 5 156 0.9× 155 0.9× 124 0.9× 38 0.4× 55 0.8× 6 315
Monica Borgogno Italy 10 213 1.2× 106 0.6× 77 0.6× 116 1.3× 105 1.5× 11 441
Rui Costa Lima Portugal 11 137 0.8× 91 0.6× 60 0.5× 46 0.5× 21 0.3× 27 325
Yaozhou Zhu United States 10 113 0.6× 130 0.8× 93 0.7× 53 0.6× 26 0.4× 12 392
Sofie Lagast Belgium 10 436 2.4× 171 1.0× 190 1.4× 208 2.3× 167 2.3× 12 703
Daylan A. Tzompa‐Sosa Belgium 20 455 2.5× 379 2.3× 239 1.8× 148 1.7× 44 0.6× 35 957
Guiomar Melgar‐Lalanne Mexico 12 189 1.0× 404 2.5× 224 1.7× 66 0.7× 20 0.3× 32 749

Countries citing papers authored by Ryan Ardoin

Since Specialization
Citations

This map shows the geographic impact of Ryan Ardoin's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ryan Ardoin with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ryan Ardoin more than expected).

Fields of papers citing papers by Ryan Ardoin

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ryan Ardoin. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ryan Ardoin. The network helps show where Ryan Ardoin may publish in the future.

Co-authorship network of co-authors of Ryan Ardoin

This figure shows the co-authorship network connecting the top 25 collaborators of Ryan Ardoin. A scholar is included among the top collaborators of Ryan Ardoin based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Ryan Ardoin. Ryan Ardoin is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Ardoin, Ryan, et al.. (2025). Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay. Current Research in Food Science. 10. 101058–101058. 1 indexed citations
2.
Gao, Yupeng, et al.. (2024). The Impact of Information Presentation on Consumer Perceptions of Cricket-Containing Chocolate Chip Cookies. Foods. 13(3). 479–479. 2 indexed citations
3.
Ardoin, Ryan, et al.. (2023). Dietary uptake of geosmin in rainbow trout (Oncorhynchus mykiss). Aquaculture. 571. 739458–739458. 2 indexed citations
4.
Ardoin, Ryan, Brennan Smith, Scott R. Bean, & Fadi Aramouni. (2023). Optimization of tannin‐containing sorghum bran addition to gluten‐free bread. Journal of Food Science. 88(3). 952–961. 4 indexed citations
5.
Ardoin, Ryan, et al.. (2023). Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts. Foods. 12(6). 1313–1313. 11 indexed citations
6.
7.
Ardoin, Ryan, Brennan Smith, Jeanne M. Lea, et al.. (2023). Consumer perceptions and antioxidant profiling of acidified cold‐brewed sorghum bran beverages. Journal of Food Science. 88(6). 2301–2312. 3 indexed citations
8.
Bland, John M., Ryan Ardoin, Carissa H. Li, & Peter J. Bechtel. (2022). Instrumental Texture Differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel × Blue, Ictalurus furcatus) Catfish Fillets. Foods. 11(13). 1875–1875. 3 indexed citations
9.
10.
Ardoin, Ryan, Brian D. Marx, Charles Boeneke, & Witoon Prinyawiwatkul. (2021). Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers. International Journal of Food Science & Technology. 56(8). 4070–4080. 31 indexed citations
11.
Ardoin, Ryan & Witoon Prinyawiwatkul. (2021). Consumer perceptions of insect consumption: a review of western research since 2015. International Journal of Food Science & Technology. 56(10). 4942–4958. 72 indexed citations
12.
Ardoin, Ryan & Witoon Prinyawiwatkul. (2020). Product appropriateness, willingness to try and perceived risks of foods containing insect protein powder: A survey of U.S. consumers. International Journal of Food Science & Technology. 55(9). 3215–3226. 57 indexed citations
13.
Ardoin, Ryan, et al.. (2020). Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers. Foods. 9(10). 1352–1352. 19 indexed citations
14.
15.
Pirak, Tantawan, et al.. (2019). Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder. Journal of Food Science. 84(6). 1570–1576. 15 indexed citations
16.
Ardoin, Ryan, et al.. (2019). Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KCl and glycine) on consumer perception and purchase intent. International Journal of Food Science & Technology. 54(9). 2754–2762. 22 indexed citations
17.
Jangchud, Kamolwan, et al.. (2019). Consumer perception of extruded snacks containing brown rice and dried mushroom. International Journal of Food Science & Technology. 55(1). 46–54. 31 indexed citations
18.
Shen, Yixiao, et al.. (2018). Effects of different solvents on total phenolic and total anthocyanin contents of Clitoria ternatea L. petal and their anti‐cholesterol oxidation capabilities. International Journal of Food Science & Technology. 54(2). 424–431. 23 indexed citations
19.
20.
Kijroongrojana, Kongkarn, et al.. (2018). Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces. International Journal of Food Science & Technology. 53(5). 1246–1254. 33 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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2026