| Determinantes de escolha alimentar MM Jomori, RPC Proença, MCM Calvo Revista de Nutrição 21, 63-73, 2008 | 212 | 2008 |
| Food intake of university students GL Bernardo, MM Jomori, AC Fernandes, RPDC Proença Revista de Nutrição 30 (6), 847-865, 2017 | 163* | 2017 |
| Dictionnaire des cultures alimentaires JP Poulain Puf, 2018 | 116 | 2018 |
| 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 |
| 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 (1), 119-135, 2018 | 60 | 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 |
| Construct validity of Brazilian cooking skills and healthy eating questionnaire by the known-groups method MM Jomori, RPC Proença, ME Echevarria-Guanilo, GL Bernardo, ... British Food Journal 119 (5), 1003-1016, 2017 | 32 | 2017 |
| Food choice factors MM Jomori, RPC Proença, MCM Calvo Rev Nutr 21 (1), 63-73, 2008 | 30 | 2008 |
| Escolha alimentar: a questão de gênero no contexto da alimentação fora de casa MM Jomori, RPC Proença, MCM Calvo Cad. Espaço Fem 19, 369-384, 2008 | 24 | 2008 |
| 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 | 21 | 2021 |
| Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students T Dezanetti, RT Quinaud, M Caraher, MM Jomori Appetite 175, 106036, 2022 | 20 | 2022 |
| Escolha alimentar do comensal de um restaurante por peso MM Jomori Universidade Federal de Santa Catarina, Centro de Ciências da Saúde …, 2006 | 14 | 2006 |
| 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 (4), 397-411, 2018 | 13* | 2018 |
| Brazilian Cooking Skills Questionnaire evaluation of using/cooking and consumption of fruits and vegetables MM Jomori, RT Quinaud, MD Condrasky, M Caraher Nutrition 95, 111557, 2022 | 12 | 2022 |
| Proença RPdC. Food intake of university students GL Bernardo, MM Jomori, AC Fernandes Rev Nutr 30 (6), 847-65, 2017 | 12 | 2017 |
| Escolha alimentar do comensal de um restaurante por peso [dissertação] MM Jomori Florianópolis: Universidade Federal de Santa Catarina, 2006 | 12 | 2006 |
| Potential of teff (Eragrostis tef) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality RV Haas, RV Homem, DV Farias, HO Schmidt, FC Rockett, JG Venzke, ... International Journal of Food Science & Technology 57 (4), 2051-2059, 2022 | 9* | 2022 |
| How was the cooking skills and healthy eating evaluation questionnaire culturally adapted to Brazil? MM Jomori, M Caraher, GL Bernardo, PL Uggioni, ME Echevarria-Guanilo, ... Ciência & Saúde Coletiva 26 (6), 2379-2393, 2021 | 8* | 2021 |
| Escolha alimentar do comensal de um restaurante por peso. 2006. 140f MM Jomori Dissertacao (Mestrado)--Universidade Federal de Santa Catarina, Santa Catarina, 2006 | 8 | 2006 |
| Adaptação transcultural e validação de um instrumento de identificação das Habilidades Culinárias e Alimentação Saudável em estudantes ingressantes de uma universidade brasileira MM Jomori Florianópolis, SC: Universidade Federal de Santa Catarina, 2017 | 7 | 2017 |
margaret condraskyCulinary arts, Culinology, Nutrition, Food Science, Clemson University 在 clemson.edu 的电子邮件经过验证
