All Stories

  1. Physical properties of emulsion gels formulated with sonicated soy protein isolate

    Article • International Journal of Food Science & Technology, September 2018, Wiley

    Dr Silvana Martini

  2. Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels

    Article • Journal of the American Oil Chemists Society, July 2018, Wiley

    Dr Silvana Martini

  3. Sonocrystallization of a Tristearin-Free Fat

    Article • Journal of the American Oil Chemists Society, May 2018, Wiley

    Dr Silvana Martini

  4. Sonocrystallization of Interesterified Soybean Oil With and Without Agitation

    Article • Journal of the American Oil Chemists Society, May 2018, Wiley

    Dr Silvana Martini

  5. Sonocrystallization of Interesterified Soybean Oil: Effect of Saturation Level and Supercooling

    Article • Journal of Food Science, February 2018, Wiley

    Dr Silvana Martini

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

    Article • Annual Review of Food Science and Technology, February 2016, Annual Reviews

    Dr Silvana Martini

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

    Article • Food and Bioprocess Technology, May 2015, Springer Science + Business Media

    Dr Silvana Martini

  8. Physical Characterization of Wax/Oil Crystalline Networks

    Article • Journal of Food Science, April 2015, Wiley

    Dr Silvana Martini

  9. Effect of High-Intensity Ultrasound on the Crystallization Behavior of High-Stearic High-Oleic Sunflower Oil Soft Stearin

    Article • Journal of the American Oil Chemists Society, March 2015, Wiley

    Dr Silvana Martini

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

    Article • Journal of Agricultural and Food Chemistry, January 2015, American Chemical Society (ACS)

    Dr Silvana Martini

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

    Article • International Journal of Food Science, January 2015, Hindawi Publishing Corporation

    Dr Silvana Martini

  12. Effect of Lipid Content on Saltiness Perception: A Psychophysical Study

    Article • Journal of Sensory Studies, November 2014, Wiley

    Dr Silvana Martini

  13. Application of DSC, Pulsed NMR, and Other Analytical Techniques to Study the Crystallization Kinetics of Lipid Models, Oils, Fats, and Their Blends in the Field of Food Technology

    Article • November 2014, Taylor & Francis

    Dr Silvana Martini

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

    Article • Journal of Agricultural and Food Chemistry, October 2014, American Chemical Society (ACS)

    Dr Silvana Martini

  15. 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

    Article • Food Research International, October 2014, Elsevier

    Dr Silvana Martini

  16. Preparation and physical properties of calcium pectinate films modified with sunflower wax

    Article • European Journal of Lipid Science and Technology, July 2014, Wiley

    Dr Silvana Martini

  17. Effect of lipid physical characteristics on the quality of baked products

    Article • Food Research International, January 2014, Elsevier

    Dr Silvana Martini

  18. Physical Properties of Aqueous Solutions of Pectin Containing Sunflower Wax

    Article • Journal of the American Oil Chemists Society, April 2013, Wiley

    Dr Silvana Martini

  19. Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat

    Article • Journal of the American Oil Chemists Society, April 2013, Wiley

    Dr Silvana Martini

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

    Article • Food Research International, April 2013, Elsevier

    Dr Silvana Martini

  21. Sonocrystallization of Fats

    Article • January 2013, Springer Science + Business Media

    Dr Silvana Martini

  22. Introduction

    Article • January 2013, Springer Science + Business Media

    Dr Silvana Martini

  23. Future Trends

    Article • January 2013, Springer Science + Business Media

    Dr Silvana Martini

  24. Mechanisms Involved in Sonocrystallization

    Article • January 2013, Springer Science + Business Media

    Dr Silvana Martini

  25. An Overview of Ultrasound

    Article • January 2013, Springer Science + Business Media

    Dr Silvana Martini

  26. Ultrasound Process Parameters

    Article • January 2013, Springer Science + Business Media

    Dr Silvana Martini

  27. Sonocrystallization of Fats

    Article • January 2013, Springer Science + Business Media

    Dr Silvana Martini

  28. Common Uses of Power Ultrasound in the Food Industry

    Article • January 2013, Springer Science + Business Media

    Dr Silvana Martini

  29. Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

    Article • International Journal of Food Science & Technology, October 2012, Wiley

    Dr Silvana Martini

  30. Bubble and Crystal Formation in Lipid Systems During High-Intensity Insonation

    Article • Journal of the American Oil Chemists Society, May 2012, Wiley

    Dr Silvana Martini

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

    Article • Journal of Food Science, February 2012, Wiley

    Dr Silvana Martini

  32. 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

    Article • Meat Science, January 2012, Elsevier

    Dr Silvana Martini

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

    Article • Journal of Agricultural and Food Chemistry, October 2011, American Chemical Society (ACS)

    Dr Silvana Martini

  34. Crystallization Behavior of Anhydrous Milk Fat−Sunflower Oil Wax Blends

    Article • Journal of Agricultural and Food Chemistry, March 2011, American Chemical Society (ACS)

    Dr Silvana Martini

  35. Evaluation of flavour characteristics of docosahexaenoic acid-fortified emulsions as a function of crystallisation temperature

    Article • Food Chemistry, October 2010, Elsevier

    Dr Silvana Martini

  36. Ultrasonic spectral analysis of cavitation bubbles in vegetable oils.

    Article • The Journal of the Acoustical Society of America, October 2010, Acoustical Society of America (ASA)

    Dr Silvana Martini

  37. Flavor of Canola Oil

    Article • June 2010, Wiley

    Dr Silvana Martini

  38. Modifying Flavour in Food

    Article • Trends in Food Science & Technology, January 2009, Elsevier

    Dr Silvana Martini

  39. Effect of oil content and processing conditions on the thermal behaviour and physicochemical stability of oil-in-water emulsions

    Article • International Journal of Food Science & Technology, January 2009, Wiley

    Dr Silvana Martini

  40. Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat

    Article • Journal of the American Oil Chemists Society, November 2008, Wiley

    Dr Silvana Martini

  41. Effect of emulsifiers on shortenings

    Article • Lipid Technology, August 2008, Wiley

    Dr Silvana Martini

  42. Physical properties of shortenings with low-trans fatty acids as affected by emulsifiers and storage conditions

    Article • European Journal of Lipid Science and Technology, February 2008, Wiley

    Dr Silvana Martini

  43. How to Land the Academic Job

    Article • January 2008, Springer Science + Business Media

    Dr Silvana Martini

  44. Effect of Processing Conditions on the Crystallization Behavior and Destabilization Kinetics of Oil-in-Water Emulsions

    Article • Journal of the American Oil Chemists Society, December 2007, Wiley

    Dr Silvana Martini

  45. Oxidation kinetics of soybean oil/anhydrous milk fat blends: A differential scanning calorimetry study

    Article • Food Research International, October 2007, Elsevier

    Dr Silvana Martini

  46. Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers

    Article • Journal of the American Oil Chemists Society, June 2006, Wiley

    Dr Silvana Martini

  47. A Probabilistic Approach to Model the Nonisothermal Nucleation of Triacylglycerol Melts

    Article • Crystal Growth & Design, May 2006, American Chemical Society (ACS)

    Dr Silvana Martini

  48. Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers

    Article • European Journal of Lipid Science and Technology, December 2005, Wiley

    Dr Silvana Martini

  49. Microencapsulating Properties of Trehalose and of its Blends with Sucrose and Lactose

    Article • Journal of Food Science, August 2005, Wiley

    Dr Silvana Martini

  50. New technologies to determine solid fat content on-line

    Article • Journal of the American Oil Chemists Society, May 2005, Wiley

    Dr Silvana Martini

  51. Attenuation of ultrasonic waves: Influence of microstructure and solid fat content

    Article • Journal of the American Oil Chemists Society, May 2005, Wiley

    Dr Silvana Martini

  52. In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics

    Article • Journal of the American Oil Chemists Society, May 2005, Wiley

    Dr Silvana Martini

  53. Storage of sunflower-seeds: variation on the wax content of the oil

    Article • European Journal of Lipid Science and Technology, February 2005, Wiley

    Dr Silvana Martini

  54. Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat−Sunflower Oil Blends

    Article • Journal of Agricultural and Food Chemistry, October 2003, American Chemical Society (ACS)

    Dr Silvana Martini