| Distributions of carotenoids and α-tocopherol among lipoproteins do not change when human plasma is incubated in vitro JE Romanchik, DW Morel, EH Harrison The Journal of nutrition 125 (10), 2610-2617, 1995 | 166 | 1995 |
| Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute JE Romanchik-Cerpovicz, RW Tilmon, KA Baldree Journal of the American dietetic association 102 (9), 1301-1303, 2002 | 115 | 2002 |
| Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessert JE Romanchik-Cerpovicz, AC Costantino, LH Gunn Journal of the American Dietetic Association 106 (4), 594-597, 2006 | 69 | 2006 |
| Addition of lutein, lycopene, or β-carotene to LDL or serum in vitro: effects on carotenoid distribution, LDL composition, and LDL oxidation JE Romanchik, EH Harrison, DW Morel The Journal of Nutritional Biochemistry 8 (12), 681-688, 1997 | 65 | 1997 |
| Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable JE Romanchik-Cerpovicz, RJ McKemie Journal of the American Dietetic Association 107 (3), 506-509, 2007 | 50* | 2007 |
| Physical and sensory measures indicate moderate fat replacement in frozen dairy dessert is feasible using okra gum as a milk-fat ingredient substitute AJ Costantino, JE Romanchik-Cerpovicz Journal of the American Dietetic Association, 44, 2004 | 37 | 2004 |
| Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers JE Romanchik-Cerpovicz, AE Abbott, LA Dent Journal of the American Dietetic Association 111 (12), 1912-1916, 2011 | 19 | 2011 |
| College student acceptance of chocolate bar cookies containing puree of canned green peas as a fat-ingredient substitute JE Romanchik-Cerpovicz, MJA Jeffords, AC Onyenwoke Journal of culinary science & technology 17 (6), 507-518, 2019 | 8 | 2019 |
| Physical and sensory characteristics of brownies prepared with pureed green peas as a fat replacer JE Romanchik-Cerpovicz, MJA Jeffords, AC Onyenwoke Journal of the American Dietetic Association 9 (109), A69, 2009 | 7 | 2009 |
| Feasibility of using okra exudate as a fat replacer in low fat chocolate dropped cookies RW Tilmon, JE Romanchik-Cerpovicz Journal of the American Dietetic Association 9 (101), A-23, 2001 | 7 | 2001 |
| The Influence of Education on the Nutritional Knowledge of Certified Fitness Professionals BF Melton, JE Romanchik-Cerpovicz, GA Ryan, CG Gallagher International journal of exercise science 14 (4), 239, 2021 | 5 | 2021 |
| Effect of milk fat on the physical and sensory properties of vanilla puddings prepared with kudzu starch compared to cornstarch J Romanchik-Cerpovicz, C Ingram, A Rosser Journal of the Academy of Nutrition and Dietetics 120 (9), A50, 2020 | 3 | 2020 |
| Feasibility of Using Green Peas as a Fat Ingredient Substitute in Low-Fat and Fat-Free Chocolate Dropped Cookies JE Romanchik-Cerpovicz, ML Perez Journal of the American Dietetic Association 8 (107), A74, 2007 | 3 | 2007 |
| Carotenoids as dietary-derived inhibitors of human pancreatic ductal adenocarcinoma cell proliferation in vitro JE Romanchik, BA Ruggeri Journal of the American Dietetic Association 99 (9), A101, 1999 | 2 | 1999 |
| Analysis of Gluten-Free Rice Flour Tortillas Prepared with Okra Gum J Romanchik-Cerpovicz, E Perez, A Moon, P Cerpovicz Journal of the Academy of Nutrition and Dietetics 118 (9), A44, 2018 | 1 | 2018 |
| Broccolini, a Hybrid of Broccoli and Kai-lan, as Compared to Broccoli: An Analysis of Vitamin C Content and Consumer Acceptability S Akins, J Romanchik-Cerpovicz, P Cerpovicz Journal of the Academy of Nutrition and Dietetics 9 (116), A44, 2016 | 1 | 2016 |
| Effect of Flour Type on the Physical and Sensory Characteristics of Tortillas Fortified with Soy JE Romanchik-Cerpovicz, KE Braswell, PF Cerpovicz Journal of the Academy of Nutrition and Dietetics 9 (114), A61, 2014 | 1 | 2014 |
| Physical and Sensory Measures Indicate That Systematic Replacement of Flour With Soy in Tortillas Is Feasible JE Romanchik-Cerpovicz, AMC Campbell, SA Bailey Journal of the Academy of Nutrition and Dietetics 112 (9), A61, 2012 | 1 | 2012 |
| Physical and sensory measures indicate that calcium carbonate, calcium lactate, or calcium citrate fortification of flour tortillas is feasible JE Romanchik-Cerpovicz, RJ McKemie Journal of the American Dietetic Association 8 (105), 50, 2005 | 1 | 2005 |
| Calcium-fortified flour tortillas: evaluation of physical and sensory properties JE Romanchik-Cerpovicz, J Kivett, H Ullman, D Herrmann Journal of the American Dietetic Association, 44, 2004 | 1 | 2004 |
