| Will reduced portion size compromise restaurant customer’s value perception? L Ge, B Almanza, C Behnke, CHH Tang International Journal of Hospitality Management 70, 130-138, 2018 | 31 | 2018 |
| Are vegetarian customers more “green”? A Fan, B Almanza, AS Mattila, L Ge, E Her Journal of Foodservice Business Research 22 (5), 467-482, 2019 | 29 | 2019 |
| Cookbooks in US history: How do they reflect food safety from 1896 to 2014? BA Almanza, KS Byrd, C Behnke, J Ma, L Ge Appetite 116, 599-609, 2017 | 21 | 2017 |
| Microbial awareness and risk perceptions are key to thermometer ownership and use ES Her, BA Almanza, J Ma, L Ge, Y Liu, A Lando, F Wu, L Verrill Food Control 115, 107268, 2020 | 15 | 2020 |
| An evaluation of three nutrition labeling formats for restaurant menus L Ge, C Behnke, B Almanza Hospitality Review 31 (3), 6, 2014 | 13 | 2014 |
| Post COVID-19 recovery for independent full-service restaurants using the salience theory: what will it take to get customers to return? X Sun, L Ge, C Marvil International Journal of Contemporary Hospitality Management, 2022 | 10 | 2022 |
| Pet ownership and pet type influence food safety in the home: evidence from a national survey J Ma, BA Almanza, L Ge, E Her, Y Liu, A Lando, F Wu, L Verrill Journal of Food Protection 83 (9), 1553-1560, 2020 | 3 | 2020 |
| Evaluation of three nutrition labeling formats for restaurant menus L Ge Purdue University, 2013 | 2 | 2013 |
| Food Quality Versus Quantity: Consumers' Value Perception and the Influence of Eating Style L Ge Purdue University, 2018 | 1 | 2018 |
| Positive Feeding Practices During Childhood Are Associated With Higher Intuitive Eating in Adulthood L Ge, K Byrd, MT Giang American Journal of Health Education, 1-10, 2024 | | 2024 |
