| Doença celíaca, hábitos e práticas alimentares e qualidade de vida HMC Araújo, WMC Araújo, RBA Botelho, RP Zandonadi Revista de Nutrição 23, 467-474, 2010 | 182 | 2010 |
| Vegetarian diet: an overview through the perspective of quality of life domains SM Hargreaves, A Raposo, A Saraiva, RP Zandonadi International journal of environmental research and public health 18 (8), 4067, 2021 | 149 | 2021 |
| Green banana pasta: an alternative for gluten-free diets RP Zandonadi, RBA Botelho, L Gandolfi, JS Ginani, FM Montenegro, ... Journal of the Academy of Nutrition and Dietetics 112 (7), 1068-1072, 2012 | 138 | 2012 |
| Atitudes de risco do consumidor em restaurantes de auto-serviço RP Zandonadi, RBA Botelho, KEO Sávio, RC Akutsu, WMC Araújo Revista de Nutrição 20, 19-26, 2007 | 136 | 2007 |
| Psyllium as a substitute for gluten in bread RP Zandonadi, RBA Botelho, WMC Araújo Journal of the American Dietetic Association 109 (10), 1781-1784, 2009 | 125 | 2009 |
| Health benefits of green banana consumption: A systematic review AL Falcomer, RFR Riquette, BR de Lima, VC Ginani, RP Zandonadi Nutrients 11 (6), 1222, 2019 | 105 | 2019 |
| Environmental, social and economic sustainability indicators applied to food services: A systematic review DC Maynard, MD Vidigal, P Farage, RP Zandonadi, EY Nakano, ... Sustainability 12 (5), 1804, 2020 | 94 | 2020 |
| Low glycemic index and increased protein content in a novel quinoa milk LLO Pineli, RBA Botelho, RP Zandonadi, JL Solorzano, GT de Oliveira, ... LWT-Food Science and Technology 63 (2), 1261-1267, 2015 | 91 | 2015 |
| Gluten contamination in food services and industry: A systematic review AL Falcomer, L Santos Araújo, P Farage, J Santos Monteiro, ... Critical reviews in food science and nutrition 60 (3), 479-493, 2020 | 79 | 2020 |
| An overview on nutritional aspects of plant-based beverages used as substitutes for cow’s milk I Fructuoso, B Romão, H Han, A Raposo, A Ariza-Montes, L Araya-Castillo, ... Nutrients 13 (8), 2650, 2021 | 75 | 2021 |
| Gluten contamination in gluten-free bakery products: A risk for coeliac disease patients P Farage, YK de Medeiros Nóbrega, R Pratesi, L Gandolfi, P Assunção, ... Public health nutrition 20 (3), 413-416, 2017 | 70 | 2017 |
| Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages LL de Oliveira Pineli, LA de Aguiar, A Fiusa, RB de Assunção Botelho, ... Appetite 96, 239-244, 2016 | 65 | 2016 |
| Food safety knowledge, attitudes, and practices of Brazilian food truck food handlers L Isoni Auad, V Cortez Ginani, E Stedefeldt, E Yoshio Nakano, ... Nutrients 11 (8), 1784, 2019 | 59 | 2019 |
| Da alimentação à gastronomia WMC Araujo, RBA Botelho, VC Ginani, HMC Araújo, RP Zandonadi Da alimentação à gastronomia, 101-101, 2005 | 54 | 2005 |
| Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes NCO de Souza, LL de Oliveira, ER de Alencar, GP Moreira, ... LWT 89, 617-623, 2018 | 52* | 2018 |
| Quality of life of celiac patients in Brazil: Questionnaire translation, cultural adaptation and validation CB Pratesi, W Häuser, RH Uenishi, N Selleski, EY Nakano, L Gandolfi, ... Nutrients 10 (9), 1167, 2018 | 50 | 2018 |
| Plant-based and vegetarian diets: An overview and definition of these dietary patterns SM Hargreaves, DL Rosenfeld, AVB Moreira, RP Zandonadi European journal of nutrition 62 (3), 1109-1121, 2023 | 48 | 2023 |
| Sustainability indicators in restaurants: The development of a checklist DC Maynard, RP Zandonadi, EY Nakano, RBA Botelho Sustainability 12 (10), 4076, 2020 | 45* | 2020 |
| Brazilian food truck consumers’ profile, choices, preferences, and food safety importance perception L Isoni Auad, V Cortez Ginani, E dos Santos Leandro, E Stedefeldt, ... Nutrients 11 (5), 1175, 2019 | 43 | 2019 |
| Food waste on foodservice: An overview through the perspective of sustainable dimensions M Lins, R Puppin Zandonadi, A Raposo, VC Ginani Foods 10 (6), 1175, 2021 | 42 | 2021 |
