| Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic? K Byrd, ES Her, A Fan, B Almanza, Y Liu, S Leitch International Journal of Hospitality Management 94, 102821, 2021 | 211 | 2021 |
| Robot vs human: expectations, performances and gaps in off-premise restaurant service modes K Byrd, A Fan, ES Her, Y Liu, B Almanza, S Leitch International Journal of Contemporary Hospitality Management 33 (11), 3996-4016, 2021 | 61 | 2021 |
| Consumers’ lodging intentions during a pandemic: empirical insights for crisis management practices based on protection motivation theory and expectancy theory A Fan, SF Kline, Y Liu, K Byrd International Journal of Contemporary Hospitality Management 34 (4), 1290-1311, 2022 | 33 | 2022 |
| Adding sodium information to casual dining restaurant menus: beneficial or detrimental for consumers? K Byrd, B Almanza, RF Ghiselli, C Behnke, HA Eicher-Miller Appetite 125, 474-485, 2018 | 30 | 2018 |
| Cookbooks in US history: How do they reflect food safety from 1896 to 2014? BA Almanza, KS Byrd, C Behnke, J Ma, L Ge Appetite 116, 599-609, 2017 | 21 | 2017 |
| Reported action to decrease sodium intake is associated with dining out frequency and use of menu nutrition information among US adults K Byrd, B Almanza, RF Ghiselli, C Behnke, HA Eicher-Miller Journal of the Academy of Nutrition and Dietetics 118 (5), 824-835, 2018 | 17 | 2018 |
| Restaurant patronage during the COVID-19 pandemic and the protection motivation theory: influence of consumers’ socio-demographic, situational, and psychographic factors K Byrd, A Fan, ES Her, Y Liu, S Leitch, B Almanza Journal of Foodservice Business Research 26 (2), 247-275, 2023 | 14 | 2023 |
| Consumers' threat and coping appraisals of in-restaurant dining during a pandemic–The moderating roles of conflicting information and trust-in-science and scientists K Byrd, ES Her, A Fan, Y Liu, S Leitch International Journal of Hospitality Management 103, 103186, 2022 | 9 | 2022 |
| Restaurant menu labeling for calories and sodium: Effect of consumer mindset of immediate versus future consequences K Byrd, B Almanza Journal of Foodservice Business Research 24 (3), 310-347, 2021 | 8 | 2021 |
| Consumers’ perception of reduced calorie meals: How low is “Low-Calorie”? X Sun, C Behnke, B Almanza, R Ghiselli, K Byrd Journal of Foodservice Business Research 23 (6), 546-567, 2020 | 5 | 2020 |
| Consumer’s preferences among low-calorie food alternatives in casual dining restaurants X Sun, B Almanza, C Behnke, R Ghiselli, K Byrd International Journal of Contemporary Hospitality Management 33 (8), 2613-2631, 2021 | 4 | 2021 |
| Fast-food optimal defaults reduce calories ordered, as well as dietary autonomy: A scenario-based experiment M Diaz-Beltran, B Almanza, K Byrd, C Behnke, D Nelson Journal of the Academy of Nutrition and Dietetics 123 (1), 65-76. e2, 2023 | 3 | 2023 |
| Visual Cues and Optimal Defaults in Fast-Food Combo Meals Benefit Health-Concerned Consumers—A Randomized Scenario-Based Experiment M Diaz-Beltran, B Almanza, K Byrd, C Behnke, D Nelson Journal of the Academy of Nutrition and Dietetics 123 (1), 52-64. e1, 2023 | 2 | 2023 |
| Frequency of and Reasons for False-Positive Consults Generated by the Malnutrition Screening Tool A Sturgill, K Stanczyk, L Crouch, K Byrd Journal of Nursing Care Quality 34 (2), E1-E6, 2019 | 2 | 2019 |
| Consumers’ self-protection practices related to consuming take-out/delivery restaurant foods during the COVID-19 pandemic K Byrd, Y Liu, A Fan, E Her, B Almanza, S Leitch Journal of the Academy of Nutrition and Dietetics, A51-A51, 2021 | 1 | 2021 |
| Sodium and the Restaurant Consumer: Associations with Dining Out Frequency and Menu Nutrition Information K Byrd Purdue University, 2017 | 1 | 2017 |
| Positive Feeding Practices During Childhood Are Associated With Higher Intuitive Eating in Adulthood L Ge, K Byrd, MT Giang American Journal of Health Education, 1-10, 2024 | | 2024 |
| Does vaccination make a difference? Understanding the role of vaccination in consumers’ in-restaurant dining intentions during a pandemic K Byrd, Y Liu, S Kline, A Fan, S Leitch, L Wang Journal of Foodservice Business Research, 1-25, 2024 | | 2024 |
| Servicescape Effects on Hotel Guests’ Willingness to Pay Premiums at Different Stages of Pandemic: A Multi-Phase Study A Fan, SF Kline, Y Liu, K Byrd Sustainability 15 (21), 15252, 2023 | | 2023 |
| P021/S1-P21 VALIDACIÓN DE UN INSTRUMENTO DE EVALUACIÓN DE AMBIENTES ALIMENTARIOS COMERCIALES: ESTUDIO PILOTO M Diaz-Beltran, J Young, K Byrd Archivos Latinoamericanos de Nutrición 73, 2023 | | 2023 |
