Wansink, B., Van Ittersum, K., Painter, JE. 2006. Ice Cream Illusions: Bowls, Spoons, and Self- Served Portion Sizes. American Journal of Preventive Medicine 31(3), p. 240-243.

Wansink, B., Painter, JE, Lee, Y-K. 2006. The Office Candy Dish: Proximity's Influence on Estimated and Actual Consumption. International Journal of Obesity, May2006, Vol. 30 Issue 5, p871-875.

Wansink, B., Van Ittersum, K., Painter, J. 2005. How Descriptive Food Names Bias Sensory Perceptions in Restaurants. Food Quality and Preference 16, p. 393-400.

Wansink, B., Painter, JE., North, J. 2005. Bottomless Bowls: Why Visual Cues of Portion Size May Influence Intake. Obesity Research, 13,1, 93-100.

Wansink, B., Van Ittersum, K., Painter, J.E. 2004. How diet and health labels influence taste and satiation. Journal of food science, Nov-Dec., v. 69, no. 9, p. S340-S346.

Rah, J.H., Hasler, C.M., Painter, J.E., Chapman-Novakofski, K.M. 2004. Applying the theory of Planned behavior to women's behavioral attitudes on and consumption of soy products. Journal Of nutrition education and behavior. Sept-Oct, v. 36, no. 5, p. 238-244.

Painter, J. 2003 How do Manufacturers Calculate Calories for Packaged Foods? Scientific American, August, p.95.

Painter, J.E. Watgen, A.B. Baum, J.I. 2003. Predicted Versus Actual Nutrient Composition in the Diet of University Students. Foodservice Research International, 14(2), p.115-124.

Layman, DK, RA Boileau, DJ Erickson, JE Painter, H Shiue, C Sather, and DD Christou. 2003. A reduced ratio of carbohydrates to protein improves body composition and blood lipid profiles in adult women. Journal of Nutrition. 133, 411-417.

Tobey. L, Painter. J. 2003. Comparison of International Food Guide Graphics for the Eight Most Commonly Consumed Ethnic Cuisines in the US. Foodservice Research International, 13 (4), 205-215.

Painter, JE. Wansink, B. Van Ittersum, K 2002. How do Descriptive Menu Labels Influence Restaurant Attitudes. Advances in Consumer Research, Provo, UT: Association for Consumer Research, Volume 29, 168-172.

Painter, J.E., Lee, Y.K. 2002. Comparison of the Effectiveness and Efficiency of Written Diagrams to Multi-media Computer Videos in Hospitality Education. Journal of Hospitality and Tourism Education, 14(4), 20-22.

Neighbors-Dembereckyi. L., Painter, J.E. 2002 Online Diet Analysis Tools: A Functional Comparison. Journal of the American Dietetic Association, 102(12), 1738-1742.

Painter, J.E., Prisecaru, V. 2002. The Effects of Various Protein and Carbohydrate Ingredients of Energy Bars on Blood Glucose Levels in Humans. Cereal Foods World, 47(5), 236-241.

Painter, J., Wansink, B., Hieggelki, J. 2002. How Visibility and Convenience Influence Candy Consumption. Appetite 38, 237-238.

Painter, J., Rah, J. 2002. Comparison of International Food Guides Pictorial Representations. Journal of the American Dietetic Association, 102(4), 483-489.

Wansink, B., Painter, J., and Van Ittersum, K. 2002. The Impact of Descriptive Menu Labels on Restaurant Attitudes and Repatronage Cornell Hotel and Restaurant Administrative Quarterly, 42(6), 68-72.

Painter, J., Sabbert, B. 2001. Two Internet Diet Analysis Programs. Journal of Nutrition Education 33(3), 173-174.

Painter, J., Kotake, A. 2001 Comparing Theories, Meal Plans, and Macronutrient Compositions of Popular High Protein Diets. Foodservice Research International, 13(2), 101-117

Painter, J. 2001. Comparing Perceived vs. Actual Nutrient Composition in the Elderly Diet. Journal of Food Composition and Analysis, 14(3), 263-267.

Javenkoski, J. S.; Reutter, E. F.; Painter, J. E. 2000. Linking Active Learning to Web-based Instruction: Students Teaching Students through Multimedia Productions, 12 th World conference; June : Montreal, Canada. ED MEDIA -PROCEEDINGS.VOL 2, page 1782

Painter, J, 2000. A Survey of Nutrition Education Programs on the Web: Comparing Animation vs. Text Only Applications. Proceedings of the International Conference on Advances in Infrastructure for Electronic Business, Science, and Education on the Internet. L'Aquila, Italy, August 6.

Painter, J. 2000. Virtual Estimation: Internet program helps users determine intake and need. Journal of the American Dietetic Association 100(9), 1002.

Painter, J. 2000. Teaching Garnishing and Napkin Folding to Hospitality Students, Comparing the Effectiveness of Written Diagrams vs. Multi-Media Computer Videos (A pilot Study). Foodservice Research International 12(3), 175-183.

Liu, B., Painter, J., Costello, T., Sudharshan , D. 1998. Optimal Plate Shape and Entrance Price of All You Can Eat Restaurants. Journal of Foodservice Systems 10:3.

Painter, J.E. 1998. Education and New Products Aim to Change Attitudes About Soy Foods. National Soybean Research Laboratory Bulletin, 5:1.

Painter, J.E. 1996. The Virtual Classroom; Learning on the World Wide Web. Journal of the American Dietetic Association, 8:750.

Painter, J.E. 1993. Bringing Food Service Safety to the Table. Illinois Research, 35:3,4.