| Adequação das boas práticas de fabricação em serviços de alimentação RC Akutsu, RA Botelho, EB Camargo, KEO Sávio, WC Araújo Revista de Nutrição 18, 419-427, 2005 | 359 | 2005 |
| A ficha técnica de preparação como instrumento de qualidade na produção de refeições RC Akutsu, RA Botelho, EB Camargo, KEO Sávio, WC Araújo Revista de Nutrição 18, 277-279, 2005 | 165 | 2005 |
| 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 |
| Perfil e situação de insegurança alimentar dos usuários dos Restaurantes Populares no Brasil KC Godoy, KEO Sávio, RC Akutsu, MB Gubert, RBA Botelho Cadernos de Saúde Pública 30, 1239-1249, 2014 | 54 | 2014 |
| Brazilian dieticians: professional and demographic profiles RC Akutsu Revista de Nutrição 21, 7-19, 2008 | 43 | 2008 |
| Survey of calcium supplementation to prevent preeclampsia: the gap between evidence and practice in Brazil EB Camargo, LFS Moraes, CM Souza, R Akutsu, JM Barreto, ... BMC Pregnancy and Childbirth 13, 1-7, 2013 | 37 | 2013 |
| Brazilian foodborne disease national survey: Evaluating the landscape after 11 years of implementation to advance research, policy, and practice in public health CL Draeger, RCCA Akutsu, RP Zandonadi, ICR Da Silva, RBA Botelho, ... Nutrients 11 (1), 40, 2018 | 35 | 2018 |
| Is what low-income Brazilians are eating in popular restaurants contributing to promote their health? AP Carrijo, RBA Botelho, RCCA Akutsu, RP Zandonadi Nutrients 10 (4), 414, 2018 | 29 | 2018 |
| Development of a tool for quality control audits in hospital enteral nutrition GD Ceniccola, WMC Araújo, R Akutsu Nutrición Hospitalaria 29 (1), 102-120, 2014 | 28 | 2014 |
| Determinação do fator de correção das hortaliças folhosas comercializadas em Brasília AG Lemos, R Botelho, RCCA Akutsu Horticultura Brasileira 29, 231-236, 2011 | 28 | 2011 |
| Regional food consumption in the Northeast of Brazil by the low-income population IAE Duarte, RBA Botelho, RC Akutsu Journal of culinary science & technology 17 (2), 155-169, 2019 | 23 | 2019 |
| Protected time for nutrition support teams: What are the benefits? GD Ceniccola, WMC Araújo, I de Brito-Ashurst, HB Abreu, RC Akutsu Clinical nutrition ESPEN 16, 36-41, 2016 | 21 | 2016 |
| Os nutricionistas brasileiros: perfil profissional e demográfico R de Cássia AKUTSU Revista de Nutrição 21 (1), 2008 | 21 | 2008 |
| Good practices in home kitchens: Construction and validation of an instrument for household food-borne disease assessment and prevention A da Silva Farias, RCCA Akutsu, RBA Botelho, RP Zandonadi International Journal of Environmental Research and Public Health 16 (6), 1005, 2019 | 20 | 2019 |
| Desenvolvimento e pré-teste de um questionário de frequência alimentar para graduandos FS Carvalho, NM Van Laer, A Sachs, VLMA Salvo, LC Coelho, ... Revista de Nutrição 23, 847-857, 2010 | 20 | 2010 |
| Nutrition support team activities can improve enteral nutrition administration in intensive care units MCBR Lopes, GD Ceniccola, WMC Araújo, R Akutsu Nutrition 57, 275-281, 2019 | 19 | 2019 |
| Reducing fat content of brazilian traditional preparations does not alter food acceptance: Development of a model for fat reduction that conciliates health and culture VC Ginani, JS Ginani, RBA Botelho, RP Zandonadi, RC Akutsu, ... Journal of Culinary Science & Technology 8 (4), 229-241, 2010 | 19 | 2010 |
| Adequacy of good manufacturing procedures in foodservice establishments RC Akutsu, RA Botelho, EB Camargo, KEO Sávio, WC Araújo Revista de Nutrição 18, 419-427, 2005 | 19 | 2005 |
| Food service compliance with ISO 14001 and ISO 22000 LL Santos, RCCA Akutsu, RBA Botelho, RP Zandonadi Revista de Nutrição 25, 373-380, 2012 | 18 | 2012 |
| Valores e bem-estar dos nutricionistas brasileiros RCCA Akutsu | 18 | 2008 |
