| State of art of the application of membrane technology to vegetable oils: A review C de Morais Coutinho, MC Chiu, RC Basso, APB Ribeiro, LAG Gonçalves, ... Food Research International 42 (5-6), 536-550, 2009 | 286 | 2009 |
| Crystallization modifiers in lipid systems APB Ribeiro, MH Masuchi, EK Miyasaki, MAF Domingues, VLZ Stroppa, ... Journal of food science and technology 52, 3925-3946, 2015 | 187 | 2015 |
| Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications APB Ribeiro, R Grimaldi, LA Gioielli, LAG Gonçalves Food research international 42 (3), 401-410, 2009 | 180 | 2009 |
| Functional emulsion gels as pork back fat replacers in Bologna sausage C de Souza Paglarini, G de Figueiredo Furtado, AR Honorio, L Mokarzel, ... Food structure 20, 100105, 2019 | 149 | 2019 |
| Solid lipid nanoparticles as carriers for lipophilic compounds for applications in foods V da Silva Santos, APB Ribeiro, MHA Santana Food Research International 122, 610-626, 2019 | 138 | 2019 |
| Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil RC Basso, APB Ribeiro, MH Masuchi, LA Gioielli, LAG Gonçalves, ... Food chemistry 122 (4), 1185-1192, 2010 | 133 | 2010 |
| Potential application of lipid organogels for food industry KF Chaves, D Barrera-Arellano, APB Ribeiro Food Research International 105, 863-872, 2018 | 118 | 2018 |
| Instrumental methods for the evaluation of interesterified fats APB Ribeiro, RC Basso, R Grimaldi, LA Gioielli, LAG Gonçalves Food analytical methods 2, 282-302, 2009 | 118 | 2009 |
| Solvent recovery from soybean oil/hexane miscella by polymeric membranes APB Ribeiro, JMLN de Moura, LAG Gonçalves, JCC Petrus, LA Viotto Journal of Membrane Science 282 (1-2), 328-336, 2006 | 97 | 2006 |
| The optimisation of soybean oil degumming on a pilot plant scale using a ceramic membrane APB Ribeiro, N Bei, LAG Gonçalves, JCC Petrus, LA Viotto Journal of Food Engineering 87 (4), 514-521, 2008 | 84 | 2008 |
| Role of the oil on glyceryl monostearate based oleogels AC Ferro, PK Okuro, AP Badan, RL Cunha Food Research International 120, 610-619, 2019 | 81 | 2019 |
| Hard fats as additives in palm oil and its relationships to crystallization process and polymorphism TGK Glazieli Marangoni de Oliveira, Ana Paula Badan Ribeiro, Adenilson ... LWT - Food Science and Technology, 2015 | 74 | 2015 |
| Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil … APB Ribeiro, RC Basso, R Grimaldi, LA Gioielli, AO dos Santos, ... Food Research International 42 (8), 1153-1162, 2009 | 73 | 2009 |
| Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage C de Souza Paglarini, VAS Vidal, W Ribeiro, AP Badan Ribeiro, ... Journal of the Science of Food and Agriculture 101 (2), 505-517, 2021 | 67 | 2021 |
| Interesterificação química: alternativa para obtenção de gorduras zero trans APB Ribeiro, JMLN Moura, R Grimaldi, LAG Gonçalves Química Nova 30, 1295-1300, 2007 | 67 | 2007 |
| Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil APB Ribeiro, R Grimaldi, LA Gioielli, AO dos Santos, LP Cardoso, ... Food biophysics 4, 106-118, 2009 | 65 | 2009 |
| Effect of the addition of hardfats on the physical properties of cocoa butter APB Ribeiro, RC Basso, TG Kieckbusch European Journal of Lipid Science and Technology 115 (3), 301-312, 2013 | 46 | 2013 |
| Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats LB Quast, V Luccas, APB Ribeiro, LP Cardoso, TG Kieckbusch International journal of food science & technology 48 (8), 1579-1588, 2013 | 45 | 2013 |
| Hard fats improve technological properties of palm oil for applications in fat-based products TGK Glazieli Marangoni de Oliveira, Ana Paula Badan Ribeiro LWT - Food Science and Technology, 2015 | 44 | 2015 |
| Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols RC Silva, FASDM Soares, JM Maruyama, NR Dagostinho, YA Silva, ... Food Research International 55, 436-444, 2014 | 44 | 2014 |
