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The Analyst|July 9, 2021
Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamerJack J Youngs, Peter R Birkin, Juhee Lee, et al.Food Research International (Ottawa, Ont.)|July 18, 2018
In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil varietyJaime A Rincón-Cardona, Lina M Agudelo-Laverde, Silvana Martini, et al.Critical Reviews in Food Science and Nutrition|October 1, 2020
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A reviewCamila de Souza Paglarini, Vitor Andre Silva Vidal, Silvana Martini, et al.Food Research International (Ottawa, Ont.)|January 29, 2021
Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approachDerico Setyabrata, Bruce R Cooper, Tiago J P Sobreira, et al.Meat Science|July 15, 2018
Dry-aging improves meat quality attributes of grass-fed beef loinsJordy Berger, Yuan H Brad Kim, Jerrad F Legako, et al.Journal of Food Science|October 8, 2019
Interlaboratory Measurement of Rheological Properties of Tomato Salad DressingJuzhong Tan, Silvana Martini, Ye Wang, et al.Pageof 4