| Year |
Citation |
Score |
| 2017 |
MacMartin JM, Buckley WE, Cranage D, Bream T, Bordi PL. Omega-3 Fatty Acid Oil Enhancement of a Protein-Based Recovery Beverage: Sensory Analysis with Athletes Journal of Field Robotics. 6: 83. DOI: 10.5539/Jfr.V6N4P83 |
0.385 |
|
| 2017 |
Bordi PL, Cho HC, MacMartin JM. Consumer Sensory Acceptance of Standard Pre-cooked Hamburger Patties versus Premium Patties Journal of Field Robotics. 6: 40. DOI: 10.5539/Jfr.V6N4P40 |
0.447 |
|
| 2017 |
MacMartin JM, Cho HC, Bordi PL. Consumer Sensory Acceptance of Raw Hamburger Patties Cooked on Grill versus Precooked Hamburger Patties Cooked in Rapid-Cook Oven Journal of Culinary Science & Technology. 15: 349-359. DOI: 10.1080/15428052.2017.1310070 |
0.365 |
|
| 2016 |
Bordi PL, Palchak T, Verruma-Bernardi MR, Cho HC. Adult Acceptance of Chocolate Milk Sweetened with Stevia Journal of Culinary Science and Technology. 14: 216-221. DOI: 10.1080/15428052.2015.1102786 |
0.33 |
|
| 2016 |
Lee K, Conklin M, Bordi P, Cranage D. Restaurants’ healthy eating initiatives for children increase parents’ perceptions of CSR, empowerment, and visit intentions International Journal of Hospitality Management. 59: 60-71. DOI: 10.1016/J.Ijhm.2016.07.008 |
0.574 |
|
| 2015 |
Wang L, Bordi PL, Fleming JA, Hill AM, Kris-Etherton PM. Effect of a moderate fat diet with and without avocados on lipoprotein particle number, size and subclasses in overweight and obese adults: a randomized, controlled trial. Journal of the American Heart Association. 4: e001355. PMID 25567051 DOI: 10.1161/Jaha.114.001355 |
0.317 |
|
| 2015 |
Berryman CE, West SG, Fleming JA, Bordi PL, Kris-Etherton PM. Effects of daily almond consumption on cardiometabolic risk and abdominal adiposity in healthy adults with elevated LDL-cholesterol: a randomized controlled trial. Journal of the American Heart Association. 4: e000993. PMID 25559009 DOI: 10.1161/Jaha.114.000993 |
0.358 |
|
| 2015 |
Lee K, Conklin M, Bordi PL, Cranage DA. Caregivers’ Reactions to Healthful Items and Nutrition Information on Children’s Menus Journal of Foodservice Business Research. 18: 244-257. DOI: 10.1080/15378020.2015.1051431 |
0.574 |
|
| 2014 |
Verruma-Bernardi MR, Lee K, Liu SQ, Bordi PL. Chocolate Milk with Sucrose and Stevia Preference by Pre- and Post-Menopausal Women Food and Nutrition Sciences. 5: 1352-1358. DOI: 10.4236/Fns.2014.514147 |
0.51 |
|
| 2014 |
Verruma-Bernardi MR, Lee K, Bordi PL. Preadolescent Preference for Chocolate Milk Sweetened with Stevia and Sucrose: Pilot Test Journal of Culinary Science & Technology. 12: 128-136. DOI: 10.1080/15428052.2013.846881 |
0.572 |
|
| 2014 |
Bordi PL, Hoover MR, Lee K. Sensory Evaluation of French Fries Fried in Four Oils: Extra Caliber ZTF Samples A & C, Advantage Cotton Soy Blend, and Advantage Low Linoleic Soybean Oil Journal of Culinary Science & Technology. 12: 34-42. DOI: 10.1080/15428052.2013.798608 |
0.56 |
|
| 2013 |
Savage JS, Peterson J, Marini M, Bordi PL, Birch LL. The addition of a plain or herb-flavored reduced-fat dip is associated with improved preschoolers' intake of vegetables. Journal of the Academy of Nutrition and Dietetics. 113: 1090-5. PMID 23701754 DOI: 10.1016/J.Jand.2013.03.013 |
0.422 |
|
| 2013 |
Bordi P, Lee K, Conklin M. Sensory Evaluation of Vegetable-Infused Fruit-Flavored Applesauce and the Comparison between Adults and Children Food and Nutrition Sciences. 4: 559-565. DOI: 10.4236/Fns.2013.45072 |
0.56 |
|
| 2013 |
Bordi PL, Hoover MR, Lee K, Fleming JA, Snyder KC. Sensory Evaluation of Unsalted French Fries Using Peanut Oil Versus Unsalted French Fries Using Canola Oil Journal of Foodservice Business Research. 16: 210-217. DOI: 10.1080/15378020.2013.782245 |
0.545 |
|
| 2012 |
Lee K, Conklin M, Bordi PL. Predicting Caregiver Behaviors Toward Restaurants Providing Healthful Childrenʼs Menus With Nutrition Information: A Pilot Study Topics in Clinical Nutrition. 27: 95-104. DOI: 10.1097/Tin.0B013E318254219A |
0.495 |
|
| 2011 |
Cocci SJ, Bordi PL, Hessert SW. Trans Fat Survey and Its Implication on the Findings and Recommendations of the Pennsylvania Trans Fat Task Force Journal of Foodservice Business Research. 14: 162-179. DOI: 10.1080/15378020.2011.574544 |
0.313 |
|
| 2011 |
Kranz S, Marshall YW, Wight A, Bordi PL, Kris-Etherton PM. Liking and consumption of high-fiber snacks in preschool-age children Food Quality and Preference. 22: 486-489. DOI: 10.1016/J.Foodqual.2011.02.001 |
0.357 |
|
| 2010 |
Bordi PL, Snyder KS, Hessert SW. Comparing the sensory characteristics of doughnuts made with trans-fat-free Canola shortening, trans-fat-free palm shortening, and trans-fat vegetable/soybean shortening Journal of Culinary Science and Technology. 8: 57-72. DOI: 10.1080/15428052.2010.494533 |
0.403 |
|
| 2009 |
Hack DM, Bordi PL, Hessert SW. Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils. International Journal of Food Sciences and Nutrition. 60: 647-61. PMID 19919512 DOI: 10.3109/09637480802011128 |
0.38 |
|
| 2009 |
Bordi PL, Hack DM, Cocci SJ, Rager MD, Hessert SW. Comparing Trans‐Fat And Trans‐Fat‐Free Doughnut Shortenings Based On Sensory Evaluation And Oil Degradation Journal of Sensory Studies. 24: 41-57. DOI: 10.1111/J.1745-459X.2008.00194.X |
0.43 |
|
| 2009 |
Hack DM, Bordi PL, Hessert SW. Nutrition, sensory evaluation, and performance analysis of trans fat-free, low alpha-linolenic acid frying oils. Journal of Foodservice Business Research. 12: 42-54. DOI: 10.1080/15378020802672030 |
0.394 |
|
| 2008 |
Hack DM, Bordi PL, Hessert SW. Nutrition, sensory evaluation, and performance analysis of trans fat‐free nonhydrogenated frying oils Journal of Foodservice. 19: 303-316. DOI: 10.1111/J.1748-0159.2008.00114.X |
0.376 |
|
| 2007 |
Bordi PL, Hack DM, Rager MD, Hessert SW. Sensory comparison of doughnuts fried in trans fat‐free oil to those fried in oil containing trans fats Journal of Foodservice. 18: 227-237. DOI: 10.1111/J.1745-4506.2007.00069.X |
0.437 |
|
| 2007 |
Bordi PL, Stokols JH, Hack DM, Rager MD, Hessert SW. Sensory evaluation of salted trans fat‐free french fries vs. salted trans fat french fries Journal of Foodservice. 18: 198-205. DOI: 10.1111/J.1745-4506.2007.00066.X |
0.454 |
|
| 2007 |
Bordi PL, Rager MD, Hack DM, Hessert SW. Development and sensory evaluation of a trans fat‐free sugar cookie Journal of Foodservice. 18: 167-175. DOI: 10.1111/J.1745-4506.2007.00063.X |
0.419 |
|
| 2006 |
Stokols J, Bordi P, Palchak T, Lee HA. Sensory evaluation: age and gender profiling of lite, no-sugar-added vanilla ice creams Journal of Foodservice. 17: 41-48. DOI: 10.1111/J.1745-4506.2006.00019.X |
0.358 |
|
| 2005 |
Cole CR, Salvaterra GF, Davis JE, Borja ME, Powell LM, Dubbs EC, Bordi PL. Evaluation of dietary practices of National Collegiate Athletic Association Division I football players. Journal of Strength and Conditioning Research / National Strength & Conditioning Association. 19: 490-4. PMID 16095395 DOI: 10.1519/14313.1 |
0.383 |
|
| 2005 |
West SG, Hilpert KF, Juturu V, Bordi PL, Lampe JW, Mousa SA, Kris-Etherton PM. Effects of including soy protein in a blood cholesterol-lowering diet on markers of cardiac risk in men and in postmenopausal women with and without hormone replacement therapy. Journal of Women's Health (2002). 14: 253-62. PMID 15857272 DOI: 10.1089/Jwh.2005.14.253 |
0.352 |
|
| 2005 |
Bordi PL, Cranage DA, Lambert C, Smith J. An Assessment of Middle School Children's Knowledge and Attitudes of Nutrition and Their Effects on Eating Behaviors Journal of Culinary Science & Technology. 4: 1-15. DOI: 10.1300/J385V04N04_01 |
0.416 |
|
| 2004 |
Diliberti N, Bordi PL, Conklin MT, Roe LS, Rolls BJ. Increased portion size leads to increased energy intake in a restaurant meal. Obesity Research. 12: 562-8. PMID 15044675 DOI: 10.1038/Oby.2004.64 |
0.36 |
|
| 2004 |
Stokols J, Bordi P. Transitioning To Trans Fat‐Free: An Analysis Of Changes In Foodservice Because Of The Switch To Trans Fat‐Free Products Foodservice Research International. 15: 129-139. DOI: 10.1111/J.1745-4506.2005.00003.X |
0.414 |
|
| 2004 |
Buhaly MD, Bordi PL. Development And Sensory Evaluation Of A High‐Protein, Vitamin‐Fortified Fruit Roll‐Up For Children With Cystic Fibrosis Foodservice Research International. 14: 243-256. DOI: 10.1111/J.1745-4506.2004.Tb00193.X |
0.356 |
|
| 2004 |
Bordi P, Cranage D, Stokols J, Palchak T, Powell L. Effect Of Polyols Versus Sugar On The Acceptability Of Ice Cream Among A Student And Adult Population Foodservice Research International. 15: 41-50. DOI: 10.1111/J.1745-4506.2004.01515.X |
0.303 |
|
| 2004 |
Brida D, Cook K, Borja M, Cole C, Bordi P. Geriatric Residents’ Acceptability Of High Protein Low Fat Products Prepared With Tofu Foodservice Research International. 15: 25-33. DOI: 10.1111/J.1745-4506.2004.01513.X |
0.366 |
|
| 2003 |
Bordi PL, Cole C, Borja M, Conley C. Sensory Comparison of a Soy Enhanced Chocolate Candy and Regular Candy by Children Age 9-16 Journal of Food Products Marketing. 9: 1-10. DOI: 10.1300/J038V09N02_01 |
0.423 |
|
| 2003 |
Cranage DA, Conklin MT, Bordi PL. Can Young Adults Be Influenced To Eat Healthier Snacks: The Effects Of Choice And Nutritional Information On Taste, Satisfaction And Intent To Purchase Foodservice Research International. 14: 125-137. DOI: 10.1111/J.1745-4506.2003.Tb00184.X |
0.432 |
|
| 2003 |
Bordi PL, Cranage DA, Borja M, Cole C. What Adolescents Think They Know About Nutrition Affects What They Feel About Nutrition And What They Eat Foodservice Research International. 14: 65-75. DOI: 10.1111/J.1745-4506.2003.Tb00178.X |
0.397 |
|
| 2003 |
Bordi PL, Salvaterra G, Cole C, Cranage DA, Borja M, Choi Y. A Taste Comparison Of An Isolated Soy Protein Carbohydrate‐Protein Beverage And An Isolated Whey Protein Carbohydrate‐Protein Beverage Foodservice Research International. 14: 23-33. DOI: 10.1111/J.1745-4506.2003.Tb00175.X |
0.302 |
|
| 2003 |
Butcher-Powell LM, Bordi PL, Borja M, Cranage D, Cole C. Factors Affecting Breakfast Intake in Children Topics in Clinical Nutrition. 18: 130-135. DOI: 10.1097/00008486-200304000-00009 |
0.324 |
|
| 2002 |
Bordi PL, Yoder E, Lambert C, Cole C. Sensory Quality Of Foods After Holding In Steam Table And Temperature Containment Cabinet Foodservice Research International. 13: 217-226. DOI: 10.1111/J.1745-4506.2002.Tb00044.X |
0.352 |
|
| 2002 |
Bordi PL, Lambert C, Devitis CA, Chen P, Conley C. Sensory Comparison Of A Soy Enhanced Chocolate Candy And A Regular Chocolate Candy Foodservice Research International. 13: 193-201. DOI: 10.1111/J.1745-4506.2002.Tb00041.X |
0.396 |
|
| 2001 |
Bordi PL, Lambert CU, Smith J, Hollender R, Borja ME. Acceptability Of Soy Protein In Oatmeal Muffins Foodservice Research International. 13: 101-110. DOI: 10.1111/J.1745-4506.2001.Tb00034.X |
0.356 |
|
| 1998 |
Engell D, Bordi P, Borja M, Lambert C, Rolls B. Effects of information about fat content on food preferences in pre-adolescent children Appetite. 30: 269-282. PMID 9632458 DOI: 10.1006/Appe.1997.0106 |
0.437 |
|
| 1996 |
Borja ME, Bordi PL, Lambert CU. New lower-fat dessert recipes for the school lunch program are well accepted by children Journal of the American Dietetic Association. 96: 908-910. PMID 8784337 DOI: 10.1016/S0002-8223(96)00246-5 |
0.325 |
|
| 1996 |
Engell D, Bordi P, Borja M, Lambert C, Rolls B. 24. Effects of information about fat content on consumers' acceptance and sensory ratings of cookies Food Quality and Preference. 7: 313. DOI: 10.1016/S0950-3293(96)90161-5 |
0.364 |
|
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