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Phase Behavior of Binary Blends of Four Different Waxes

Journal of the American Oil Chemists' Society, 2016-04, Vol.93 (4), p.543-554

2016

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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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Special issue highlighting the 2023 AOCS Annual Meeting & Expo

Journal of the American Oil Chemists' Society, 2024-01, Vol.101 (1), p.3-4

Martini, Silvana

2024

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Virtual issue commemorating the 100th anniversary of JAOCS

Journal of the American Oil Chemists' Society, 2023-07, Vol.100 (7), p.503-506

Martini, Silvana

2023

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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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Editorial for the 100th anniversary of JAOCS

Journal of the American Oil Chemists' Society, 2023-01, Vol.100 (1), p.3-4

Martini, Silvana

2023

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JAOCS: What is next?

Journal of the American Oil Chemists' Society, 2021-06, Vol.98 (6), p.607-607

Martini, Silvana

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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Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Journal of the American Oil Chemists' Society, 2016-01, Vol.93 (1), p.61-67

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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Relationship between the physical properties of butter and water loss during lamination

Journal of the American Oil Chemists' Society, 2022-07, Vol.99 (7), p.585-597

2022

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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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Introduction to the JAOCS oleogels virtual issue: Past and present

Journal of the American Oil Chemists' Society, 2023-02, Vol.100 (2), p.93-93

2023

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Fat content of cream affects the capacity of butter to hold water

International journal of dairy technology, 2022-11, Vol.75 (4), p.842-849

2022

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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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Rapid and economic method to measure chocolate viscosity

Journal of the American Oil Chemists' Society, 2024-01, Vol.101 (1), p.59-65

2024

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Sonocrystallization of Interesterified Soybean Oil With and Without Agitation

Journal of the American Oil Chemists' Society, 2018-05, Vol.95 (5), p.571-582

2018

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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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Phase Behavior of Binary Blends of Four Different Waxes

Interactions between candelilla wax and saturated triacylglycerols in oleogels

Special issue highlighting the 2023 AOCS Annual Meeting & Expo

Virtual issue commemorating the 100th anniversary of JAOCS

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

Editorial for the 100th anniversary of JAOCS

JAOCS: What is next?

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

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

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

Relationship between the physical properties of butter and water loss during lamination

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

Introduction to the JAOCS oleogels virtual issue: Past and present

Fat content of cream affects the capacity of butter to hold water

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

Rapid and economic method to measure chocolate viscosity

Sonocrystallization of Interesterified Soybean Oil With and Without Agitation

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

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