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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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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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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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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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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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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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Crystallization Behavior and Quality of Frozen Meat

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

2021

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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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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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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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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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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 (2015), p.1-7

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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Effect of storage time on physical properties of sonocrystallized all‐purpose shortening

Journal of food science, 2020-10, Vol.85 (10), p.3391-3399

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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Impact of high‐intensity ultrasound, cooling rate, and storage temperature on physical properties and oil binding capacity in fully hydrogenated palm‐kernel lipid matrices

Journal of the American Oil Chemists' Society, 2024-10

2024

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Interactions between candelilla wax and saturated triacylglycerols in oleogels

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

Special issue highlighting the 2023 AOCS Annual Meeting & Expo

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

Virtual issue commemorating the 100th anniversary of JAOCS

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

Crystallization Behavior and Quality of Frozen Meat

Modifying the physical properties of butter using high-intensity ultrasound

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

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

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

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

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

Effect of storage time on physical properties of sonocrystallized all‐purpose shortening

Editorial overview: Sensory science and consumer perception

Impact of high‐intensity ultrasound, cooling rate, and storage temperature on physical properties and oil binding capacity in fully hydrogenated palm‐kernel lipid matrices

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