A New Statistical Modelling Approach to Explain Willingness-to-Try Seafood Byproducts Using Elicited Emotions.

Silvia Murillo, Ryan Ardoin, Bin Li, Witoon Prinyawiwatkul

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Silvia MurilloSchool of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.

Ryan ArdoinFood Processing and Sensory Quality Research Unit, Southern Regional Research Center, United States Department of Agriculture-Agricultural Research Service, New Orleans, LA 70124, USA.ORCID 0000-0003-4292-1468

Bin LiDepartment of Experimental Statistics, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.ORCID 0000-0003-0831-092X

Witoon PrinyawiwatkulSchool of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA.ORCID 0000-0001-5270-8957

Funding

National Institute of Food and Agriculture LAB94707

6 · The paper itself

Abstract

Seafood processing byproducts (SB) such as bones and skin can be safely used as food ingredients to increase profitability for the seafood sector and provide nutritional value. An online survey of 716 US adult seafood consumers was conducted to explore SB trial intent, responsiveness to health and safety information, and associated elicited emotions (nine-point Likert scale). Consumers' SB-elicited emotions were defined as those changing in reported intensity (from a baseline condition) after the delivery of SB-related information (dependent

Indexed as

consumer perceptionhealth claimsafety claimseafood processing wastesociocultural impacttrial intentvariable selection

Identifiers

PMID40807613

DOI10.3390/foods14152676

PMCPMC12346597

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.