Rodrigo Corrêa Basso

Supercritical fluid extraction of grape seed: Process scale-up, extract chemical composition and economic evaluation

Juliana M. Prado, Irede Angela Lucini Dalmolin, Natália D.D. Carareto et al. · Journal of Food Engineering · 2011 · 193 citations

Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil

Rodrigo Corrêa Basso, Ana Paula Badan Ribeiro, Monise Helen Masuchi Buscato et al. · Food Chemistry · 2010 · 139 citations · Full text

Lipid Analysis, Biochemistry, Palm Oil +2

Instrumental Methods for the Evaluation of Interesterified Fats

Ana Paula Badan Ribeiro, Rodrigo Corrêa Basso, Renato Grimaldi et al. · Food Analytical Methods · 2009 · 111 citations

Obesity, Nutrition, Body Composition +4

Liquid–liquid equilibrium of pseudoternary systems containing glycerol+ethanol+ethylic biodiesel from crambe oil (Crambe abyssinica) at T/K=(298.2, 318.2, 338.2) and thermodynamic modeling

Rodrigo Corrêa Basso, António J. A. Meirelles, Eduardo Augusto Caldas Batista · Fluid Phase Equilibria · 2012 · 84 citations

Fluid Properties, Bioenergy, Engineering +8

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 et al. · Food Research International · 2009 · 72 citations

Food Chemistry, Materials Science, Chemical Engineering +10