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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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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 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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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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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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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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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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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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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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Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey

Journal of food science, 2012-02, Vol.77 (2), p.S115-S121

2012

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Physical Characterization of Wax/Oil Crystalline Networks

Journal of food science, 2015-05, Vol.80 (5), p.C989-C997

2015

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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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Flow properties of single origin chocolates: Effect of product formulation and particle size

Journal of food science, 2024-07, Vol.89 (7), p.4419-4429

2024

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Degree of oxidation of sonicated soybean oil using various sonication process parameters

International journal of food science & technology, 2022-07, Vol.57 (7), p.4473-4482

2022

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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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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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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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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

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

Effect of cream aging temperature and agitation on butter properties

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

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

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

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

Editorial overview: Sensory science and consumer perception

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

Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey

Physical Characterization of Wax/Oil Crystalline Networks

Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound

Flow properties of single origin chocolates: Effect of product formulation and particle size

Degree of oxidation of sonicated soybean oil using various sonication process parameters

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

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

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

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