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Nutrition Today|April 13, 2004
Becoming Proactive With the Whole-Grains MessageJulie Miller Jones, Marla Reicks, Judi Adams, et al.Public Health Nutrition|August 27, 2014
Reformulation of pizza crust in restaurants may increase whole-grain intake among childrenAimee Tritt, Marla Reicks, Len MarquartJournal of the Academy of Nutrition and Dietetics|October 15, 2013
Nutrient intakes among children and adolescents eating usual pizza products in school lunch compared with pizza meeting HealthierUS School Challenge criteriaIn Young Hur, Len Marquart, Marla ReicksAdvances in Nutrition (Bethesda, Md.)|January 16, 2013
Dietary fiber future directions: integrating new definitions and findings to inform nutrition research and communicationJulie Miller JonesNutrients|July 12, 2025
Should Grain-Based Staple Foods Be Included in Admonitions to "Avoid Processed and Ultra-Processed Food"?Julie Miller JonesThe Proceedings of the Nutrition Society|September 26, 2018
Food processing: criteria for dietary guidance and public health?Julie Miller JonesNutrition Journal|April 15, 2014
CODEX-aligned dietary fiber definitions help to bridge the 'fiber gap'Julie Miller JonesJournal of the American Dietetic Association|July 26, 2006
Continuing education needs of registered dietitians regarding nutrigenomicsRenee Rosen, Carrie Earthman, Len Marquart, et al.Journal of the Academy of Nutrition and Dietetics|March 13, 2018
2015 Evidence Analysis Library Systematic Review on Advanced Technology in Food ProductionMarianne Smith Edge, Mary Elizabeth Kunkel, Jennifer Schmidt, et al.Journal of Nutrition Education and Behavior|September 28, 2011
School foodservice personnel's struggle with using labels to identify whole-grain foodsYen Li Chu, Mary Orsted, Len Marquart, et al.Pageof 5