Ana Paula Badan Ribeiro

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

A. P. B. Ribeiro, A. P.B. Ribeiro, A.P. Ribeiro, A.P.B. Ribeiro, ANA PAULA BADAN RIBEIRO, Ana P Badan Ribeiro, Ana P. B. Ribeiro, Ana P. Ribeiro, Ana P.B. Ribeiro, Ana Paula B. Ribeiro

135

Publications

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Universidade de São Paulo Universidade Federal do Maranhão

About

Ana Paula Badan Ribeiro is an author at Universidade Estadual de Campinas (UNICAMP) specializing in health sciences, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	32	1.4K
2	Engineering	19	25	798
3	Medicine	9	9	282
4	Natural Sciences	6	6	292
5	Education	1	1	29

Ana Paula Badan Ribeiro

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
Functional emulsion gels as pork back fat replacers in Bologna sausage Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, Alice R. Honorio, Food Structure Food ColloidFood EngineeringFood ProcessingFunctional Emulsion GelsFat Replacers	2019	192
Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications Ana Paula Badan Ribeiro, Renato Grimaldi, Luíz Antônio Gioielli, Food Research International Food ChemistryLipid AnalysisSoybean OilFood ApplicationsTrans Fats	2009	176
Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil Rodrigo Corrêa Basso, Ana Paula Badan Ribeiro, Monise Helen Masuchi Buscato, Food Chemistry Lipid AnalysisBiochemistryPalm OilLipid ChemistryBiomolecular Engineering	2010	139
Instrumental Methods for the Evaluation of Interesterified Fats Ana Paula Badan Ribeiro, Rodrigo Corrêa Basso, Renato Grimaldi, Food Analytical Methods ObesityNutritionBody CompositionFood CompositionInstrumental Methods	2009	111
Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage Camila de Souza Paglarini, Vitor André Silva Vidal, Wanessa Oliveira Ribeiro, Journal of the Science of Food and Agriculture	2020	96
Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring Noádia Genuario Barroso, Paula Kiyomi Okuro, Ana Paula Badan Ribeiro, Gels	2020	89
Hard fats as additives in palm oil and its relationships to crystallization process and polymorphism Glazieli Marangoni de Oliveira, Ana Paula Badan Ribeiro, Adenílson O. dos Santos, LWT Food ChemistryLipid AnalysisBiochemistryNatural SciencesPalm Oil	2015	85
Assessment oil composition and species discrimination of Brassicas seeds based on hyperspectral imaging and portable near infrared (NIR) spectroscopy tools and chemometrics Maria Lucimar da Silva Medeiros, J.P. Cruz‐Tirado, Adriano Freitas Lima, Journal of Food Composition and Analysis Plant AnalysisSpecies DiscriminationEngineeringBotanySpectroscopy Tools	2022	81
Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends Ana Paula Badan Ribeiro, Rodrigo Corrêa Basso, Renato Grimaldi, Food Research International Food ChemistryMaterials ScienceChemical EngineeringCanola OilEngineering	2009	72
Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil Ana Paula Badan Ribeiro, Renato Grimaldi, Luíz Antônio Gioielli, Food Biophysics Food ChemistryMaterials ScienceHealth SciencesSoybean OilFunctional Property	2009	72

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