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Interactions between candelilla wax and saturated triacylglycerols in oleogels

Food research international, 2019-07, Vol.121, p.900-909

2019

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Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system

Ultrasonics sonochemistry, 2021-06, Vol.74, p.105550-105550, Article 105550

2021

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Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein

Food research international, 2016-08, Vol.86, p.54-63

2016

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Modifying the physical properties of butter using high-intensity ultrasound

Journal of dairy science, 2019-03, Vol.102 (3), p.1918-1926

2019

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Crystallization Behavior and Quality of Frozen Meat

Foods, 2021-11, Vol.10 (11), p.2707

2021

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Effect of cream aging temperature and agitation on butter properties

Journal of dairy science, 2018-09, Vol.101 (9), p.7724-7735

2018

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Physical characterization of crystalline networks formed by binary blends of waxes in soybean oil

Food research international, 2016-11, Vol.89 (Pt 1), p.245-253

2016

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Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils

Journal of agricultural and food chemistry, 2014-10, Vol.62 (41), p.10192-10202

2014

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Thermophysical Properties of Beef Steaks Varying in USDA Quality Grade and Internal Temperature

Meat and muscle biology, 2022-07, Vol.5 (3)

2022

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Application of High-Intensity Ultrasound to Palm Oil in a Continuous System

Journal of agricultural and food chemistry, 2015-01, Vol.63 (1), p.319-327

2015

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In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety

Food research international, 2014-10, Vol.64, p.9-17

2014

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Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins

Food research international, 2013-04, Vol.51 (1), p.86-97

2013

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Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

Meat and muscle biology, 2020-11, Vol.4 (1)

2020

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Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology

International journal of food science, 2015, Vol.2015, p.350719-7

2015

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Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods

Food and bioprocess technology, 2015-08, Vol.8 (8), p.1779-1790

2015

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Incorporation of high intensity ultrasound (HIU) to a scraped surface heat exchanger: Effect of HIU position

Journal of food engineering, 2020-06, Vol.274, p.109824, Article 109824

2020

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Editorial overview: Sensory science and consumer perception

Current opinion in food science, 2018-06, Vol.21, p.iv-v

Martini, Silvana

2018

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Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound

Food research international, 2020-08, Vol.134, p.109231-109231, Article 109231

2020

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Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle

Meat science, 2012-01, Vol.90 (1), p.116-121

2012

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Application of High-Intensity Ultrasound to Palm Oil in a Continuous System

Journal of agricultural and food chemistry, 2014, Vol.63 (1), p.319-327

2014

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High-Intensity Ultrasound to Improve Physical and Functional Properties of Lipids

Annual review of food science and technology, 2016-02, Vol.7 (1), p.23-41

2016

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Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

Critical reviews in food science and nutrition, 2022, Vol.62 (3), p.640-655

2022

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Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach

Food research international, 2021-01, Vol.139, p.109969-109969, Article 109969

2021

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Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog

Food chemistry, 2021-01, Vol.334, p.127584-127584, Article 127584

2021

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Using High Intensity Ultrasound as a Tool To Change the Functional Properties of Interesterified Soybean Oil

Journal of agricultural and food chemistry, 2011-10, Vol.59 (19), p.10712-10722

2011

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Interactions between candelilla wax and saturated triacylglycerols in oleogels

Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system

Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein

Modifying the physical properties of butter using high-intensity ultrasound

Crystallization Behavior and Quality of Frozen Meat

Effect of cream aging temperature and agitation on butter properties

Physical characterization of crystalline networks formed by binary blends of waxes in soybean oil

Effect of High-Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils

Thermophysical Properties of Beef Steaks Varying in USDA Quality Grade and Internal Temperature

Application of High-Intensity Ultrasound to Palm Oil in a Continuous System

In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety

Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins

Thermophysical Properties of Beef Steaks of Varying Thicknesses Cooked With Low and High Grill Surface Temperatures

Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology

Effect of Cooling Rate and Temperature Cycles on Polymorphic Behavior of Sunflower Oil Stearins for Applications as Trans-fat Alternatives in Foods

Incorporation of high intensity ultrasound (HIU) to a scraped surface heat exchanger: Effect of HIU position

Editorial overview: Sensory science and consumer perception

Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound

Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle

Application of High-Intensity Ultrasound to Palm Oil in a Continuous System

High-Intensity Ultrasound to Improve Physical and Functional Properties of Lipids

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review

Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach

Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog

Using High Intensity Ultrasound as a Tool To Change the Functional Properties of Interesterified Soybean Oil

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