| Food intake of university students GL Bernardo, MM Jomori, AC Fernandes, RPDC Proença Revista de Nutrição 30, 847-865, 2017 | 143 | 2017 |
| Positive impact of a cooking skills intervention among Brazilian university students: Six months follow-up of a randomized controlled trial GL Bernardo, MM Jomori, AC Fernandes, CF Colussi, MD Condrasky, ... Appetite 130, 247-255, 2018 | 83 | 2018 |
| Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students–study protocol GL Bernardo, MM Jomori, AC Fernandes, CF Colussi, MD Condrasky, ... Nutrition journal 16, 1-12, 2017 | 56 | 2017 |
| The concept of cooking skills: A review with contributions to the scientific debate MM Jomori, FAG Vasconcelos, GL Bernardo, PL Uggioni, RPC Proença Revista de nutrição 31, 119-135, 2018 | 55 | 2018 |
| Serving size and nutrition labelling: implications for nutrition information and nutrition claims on packaged foods N Kliemann, MVS Kraemer, T Scapin, VM Rodrigues, AC Fernandes, ... Nutrients 10 (7), 891, 2018 | 46 | 2018 |
| Benefits and risks of fish consumption for the human health AC Fernandes, CO Medeiros, GL Bernardo, MV Ebone, PF Di Pietro, ... Revista de Nutrição 25, 283-295, 2012 | 33 | 2012 |
| Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method MM Jomori, RP da Costa Proença, ME Echevarria-Guanilo, GL Bernardo, ... British Food Journal 119 (5), 1003-1016, 2017 | 31 | 2017 |
| Cooking skills during the Covid-19 pandemic PL Uggioni, CMF Elpo, APG Geraldo, AC Fernandes, AC Mazzonetto, ... Revista de Nutrição 33, e200172, 2020 | 29 | 2020 |
| Assessment of the healthy dietary diversity of a main meal in a self-service restaurant: A pilot study GL Bernardo, RPC Proença, MCM Calvo, GMR Fiates, H Hartwell British Food Journal 117 (1), 286-301, 2015 | 24 | 2015 |
| Consumo alimentar de estudantes universitários GL Bernardo, MM Jomori, AC Fernandes, RPC Proença Rev. Nutr. Rev. Nutr 30, 847-865, 2017 | 21 | 2017 |
| Influence of sugar label formats on consumer understanding and amount of sugar in food choices: a systematic review and meta-analyses T Scapin, AC Fernandes, CC Curioni, S Pettigrew, B Neal, DH Coyle, ... Nutrition reviews 79 (7), 788-801, 2021 | 19 | 2021 |
| Self-efficacy in cooking and consuming fruits and vegetables among Brazilian university students: the relationship with sociodemographic characteristics TP de Borba, MV da Silva, MM Jomori, GL Bernardo, AC Fernandes, ... British Food Journal 123 (6), 2049-2065, 2021 | 19 | 2021 |
| Association of personal characteristics and cooking skills with vegetable consumption frequency among university students GL Bernardo, VM Rodrigues, BS Bastos, PL Uggioni, DB Hauschild, ... Appetite 166, 105432, 2021 | 18 | 2021 |
| Food additives in childhood: a review on consumption and health consequences MVS Kraemer, AC Fernandes, MCC Chaddad, PL Uggioni, VM Rodrigues, ... Revista de saude publica 56, 32, 2022 | 17 | 2022 |
| The adaptation, validation, and application of a methodology for estimating the added sugar content of packaged food products when total and added sugar labels are not mandatory T Scapin, JCY Louie, S Pettigrew, B Neal, VM Rodrigues, AC Fernandes, ... Food Research International 144, 110329, 2021 | 17 | 2021 |
| Do foods products labeled “home-made” contain fewer additives? A Brazilian survey LRA Kanematsu, J Müller, T Scapin, RK Fabri, CF Colussi, GL Bernardo, ... Journal of Food Products Marketing 26 (7), 486-498, 2020 | 12 | 2020 |
| Proença RPdC. Food intake of university students GL Bernardo, MM Jomori, AC Fernandes Rev Nutr 30 (6), 847-65, 2017 | 11 | 2017 |
| Sustainable solid waste management in restaurants: The case of the Ecozinha Institute, Brazil T Kfouri, AC Fernandes, GL Bernardo, LC Proença, PL Uggioni, ... International Journal of Gastronomy and Food Science 27, 100464, 2022 | 10 | 2022 |
| Development of culinary recipes in an intervention program with Brazilian university students HAK Rita, GL Bernardo, MM Jomori, AC Fernandes, RPC Proença Revista de Nutrição 31, 397-411, 2018 | 10 | 2018 |
| Programa de intervenção sobre habilidades culinárias: adaptação, aplicação e avaliação do impacto nas práticas alimentares de estudantes universitários no Brasil GL Bernardo | 9 | 2017 |
Rossana Pacheco da Costa ProençaProfessor of Nutrition, Santa Catarina Federal UniversityVerified email at ufsc.br
