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Food Chemistry|December 12, 2025
Enhancing cocoa butter crystallization through high-intensity ultrasound processingSirin Oba-Ilter, Silvana MartiniJournal of Dairy Science|July 2, 2018
Effect of cream aging temperature and agitation on butter propertiesJiwon Lee, Silvana MartiniFood Research International (Ottawa, Ont.)|May 3, 2017
Physical characterization of crystalline networks formed by binary blends of waxes in soybean oilSarbojeet Jana, Silvana MartiniJournal of Agricultural and Food Chemistry|December 18, 2014
Application of high-intensity ultrasound to palm oil in a continuous systemYubin Ye, Silvana MartiniJournal of Food Science|February 21, 2012
Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkeyCurtis Maughan, Silvana MartiniJournal of Dairy Science|January 15, 2019
Modifying the physical properties of butter using high-intensity ultrasoundJiwon Lee, Silvana MartiniJournal of Agricultural and Food Chemistry|September 30, 2014
Effect of high-intensity ultrasound and cooling rate on the crystallization behavior of beeswax in edible oilsSarbojeet Jana, Silvana MartiniMolecules (Basel, Switzerland)|July 2, 2021
A Multidisciplinary Approach to Coronavirus Disease (COVID-19)Aliye Gediz Erturk, Arzu Sahin, Ebru Bati Ay, et al.Journal of Food Science|September 13, 2020
Effect of storage time on physical properties of sonocrystallized all-purpose shorteningJuhee Lee, Melissa Marsh, Silvana MartiniAnnual Review of Food Science and Technology|January 7, 2016
High-Intensity Ultrasound to Improve Physical and Functional Properties of LipidsAshwini Wagh, Peter Birkin, Silvana MartiniPageof 4