Bruhn, C. M., Elder, G., & Boyden, D. (in press). Assessment of knowledge and behavior change of a high school Positive Deviance food safety curriculum. Journal of Food Science Education.
Yeung, H. F., Bruhn, C., Blackburn, M., Granthavorn, A., Martin, A., Mendoza, C., . . . Feng, Y. (2019). Evaluation of in-person and on-line food safety education programs for community volunteers. Journal of Food Control, 99, 34-9. doi:10.1016/j.foodcont.2018.12.021
Ramos, T., Shankar, S., & Bruhn, C. (2019). Meat irradiation technology usage: Challenges and recommendations from expert interviews. Journal of Food Protection Trends, 39(1), 84-93.
Bruhn, C. (2019). Motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers. Journal of Food Protection, 82(1), 128-50. doi:0.4315/0362-028X.JFP-18-245
Whited, T., Feng, Y. B., & Bruhn, C. M. (2018). Evaluation of the high school food safety curriculum using a positive deviance model. Jorunal of Food Control, 96, 324-8. doi:10.1016/j.foodcont.2018.09.004
O'Mahony, M. (2017). A cross-cultural study of American and Chinese consumers’ use of hedonic scales: Comparison of range shrinkage between 9-point hedonic scales and R-index ranking. Journal of Food Quality and Preference, 60, 1388-144. doi:10.1016/j.foodqual.2017.04.004
Bruhn, C., & Marx, D. (2016). Evaluation of different food safety education interventions. British Food Journal, 118.4, 762-776. doi:10.1016/j.foodcont.2018.12.021
Bruhn, C., & Marx, D. (2016). Evaluation of the effectiveness of food irradiation messages. Journal of Food Protection Trends, 36.4, 272-283.
Bruhn, C. (2016). Health and Weight Management. Food safety education for people with diabetes and pregnant women: a positive deviance approach. Journal of Food Control, 66, 107-115. doi:10.1016/j.foodcont.2016.01.039
Gutierrez-Salmon, A., Angulo, O., & Wichchukit, M. (2015). Data from ‘words only’ and ‘numbers only’ 9-point hedonic scales are not interchangeable for serial monadic as well as rank-rating protocols: Aspects of memory and culture. Journal of Food Quality and Preference, 41, 12-19. doi:10.1016/j.foodqual.2014.11.004