Silvana Martini

Nutrition, Dietetics and Food Sciences

Professor | Food Science | Director of Aggie Chocolate Factory


Silvana Martini

Contact Information

Office Location: NFS 327
Phone: 435-797-8136
Email: silvana.martini@usu.edu
Additional Information:

Educational Background

PhD, Chemistry, (Food Science), University of La Plata, 2003
Crystallization of Waxes in Sunflower Oil
BS, Biochemistry, (Chemistry), University of La Plata, 1997

Licensures & Certifications

Resident Course in Confectionery Technology, University of Wisconsin-Madison, 2015
Certificate Program in Applied Sensory Science and Consumer Testing, UC-Davis, 2006

Biography

Dr. Martini graduated from the University of La Plata in Buenos Aires, Argentina with a BS in Biochemistry and a PhD in Chemistry with focus in Food Science. She did a post-doc in the Department of Food Science at the University of Guelph, Ontario, Canada and joined USU in 2005 as an Assistant Professor in the Department of Nutrition, Dietetics, and Food Sciences.

Teaching Interests

Sensory Evaluation of Foods, Crystallization of Foods

Research Interests

Physicochemical and sensory characterization of foods.

Awards

Timothy L. Mounts Award , 2019

American Oil Chemists' Society

Faculty Research of the Year - Robins Award, 2017

Utah State University

Faculty Researcher of the Year, 2016

College of Agriculture and Applied Sciences, Utah State University

Faculty Researcher of the Year, 2016

Department of Nutrition, Dietetics, and Food Sciences, Utah State University

Young Scientist Award - Agricutural and Food Chemistry Division, 2014

American Chemical Society

William C. Winder and Rebecca Steward Winder Professorship Award, 2012

Department of Nutrition, Dietetics, and Food Sciences, Utah State University

Undergraduate Research Mentor of the Year, 2011

College of Agriculture, Utah State University

Undergraduate Research Mentor of the Year, 2011

Department of Nutrition, Dietetics, and Food Sciences, Utah State University

Faculty Researcher of the Year, 2009

College of Agriculture, Utah State University

Faculty Researcher of the Year, 2009

Department of Nutrition, Dietetics, and Food Sciences, Utah State University

Best Poster Presentation Award, 2005

Latin American Section Conference of the AOCS

AOCS Honored Student Award, American Oil Chemists' Society, 2003

Dr. Pedro N. Arata 2003, Argentinean Chemical Society, 2003


Publications | Abstracts

  • Chail, A., Legako, J., Martini, S., Ward, R.E, MacAdam, J.W, (2016). Comparison of proximate composition, pH and fatty acids of beef ribeye steaks from forage and conventional feedlot finished cattle. Meat Science
  • Chail, A., Legako, J., Martini, S., MacAdam, J.W, (2015). Consumer sensory evaluation of forage and conventional feedlot finished beef ribeye steaks. Meat Science
  • Tippetts, M., Martini, S., Brothersen, C., McMahon, D.J, (2009). Retention of vitamin D fortified emulsions in bench-top cheese. Dairy Science Association Annual Meeting, J. Dairy Science *
  • Thurgood, J.E, Brothersen, C., Martini, S., McMahon, D.J, (2008). Sensory evaluation of reduced fat cheddar cheese fortified with omega-3 fatty acids for oxidized, rancid and fishy flavor attributes. ADSA Annual Meeting, J. Dairy Sci. *

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Books

  • Martini, S., (2013). Sonocrystallization of Fats. Springer *

    Publications | Book Chapters

  • Sharma, P., Martini, S., (2021). Milk Fat-Based Spreads: Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
  • Sharma, P., Martini, S., (2021). Modified Butters: Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
  • Herrera, M.L, Martini, S., (2018). Crystallization properties of milk fats and sunflower oils: Crystallization of Lipids-from Molecules to Crystal Networks. Wiley *
  • Ye, Y., Birkin, P., Martini, S., (2018). Tailoring lipid crystal networks with power ultrasound: Crystallization of Lipids-from Molecules to Crystal Networks. Wiley *
  • Wagh, A., Martini, S., (2017). Crystallization and polymorphism of fats: Food Lipids: Chemistry, Nutrition, and Biotechnology. *
  • Martini, S., (2017). Effect of ultrasound on the physicochemical properties of lipids: Ultrasound in food processing: recent advances. *
  • Martini, S., (2015). 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: Differential Scanning Calorimetry: Applications in Fats and Oil Technology. *
  • Gunstone, F., Martini, S., (2010). Bulk oils and shortenings, spreads, and frying oils: Chemical Deterioration and Physical Instability of Food and Beverages. Woodhead Publishing *
  • Martini, S., (2010). Flavor of Canola Oil: A review: Handbook of Fruits and Vegetables Flavors. Wiley-Interscience *
  • Martini, S., (2008). How to land the academic job. Career Preparation: How to Get and Keep a Job in Food Science
  • Martini, S., Marangoni, A.G, (2007). Microstructure of Dairy Fat Products. Structure of Dairy Products/Blackwell Publishing *
  • Martini, S., Awad, T., Marangoni, A.G, (2006). Structure and properties of fat crystals networks. Modifying Lipids for Use in Foods *
  • Martini, S., Herrera, M.L, (2000). Crystallization Behavior of Milk Fat Model Systems: Kinetics and Polymorphism. Research Advances in Oil Chemistry, Global Research Network, Killipalam, India. *

An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

Publications | Journal Articles

Academic Journal

  • Setyabrata, D., Cooper, B.R, Sobreira, T.J, Legako, J., Martini, S., Kim, Y.H, (2021). Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach. Food Research International, 139
  • da Silva, T., Martini, S., Recent Advances in Lipid Crystallization in the Food Industry.. Annual Review of Food Science and Technology
  • Peyronel, F., Cooney, J., Papp-Szabo, E., Martini, S., Pink, D., (2023). X-ray characterization of three possible edible oleogelators: Experiment and theory. JAOCS, Journal of the American Oil Chemists' Society, 100:12, 961-974.
  • Jones, A., Zhang, S., Akoh, C.C, Martini, S., (2023). Effect of anhydrous milk fat fraction addition to butter on water loss reduction. International Dairy Journal, 141
  • Cooney, J., Hilton, I., Marsh, M., Jones, A., Martini, S., (2023). Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol. JAOCS, Journal of the American Oil Chemists' Society, 100:3, 225-236.
  • da Silva, T.L, Martini, S., (2023). A review of the use of scraped surface heat exchangers to crystallize fats and fat-based products. JAOCS, Journal of the American Oil Chemists' Society
  • Monteiro, L., Cooney, J., Martini, S., (2023). Rapid and economic method to measure chocolate viscosity. JAOCS, Journal of the American Oil Chemists' Society
  • Lee, J., Legako, J., Martini, S., (2022). Degree of oxidation of sonicated soybean oil using various sonication process parameters. International Journal of Food Science and Technology, 57:7, 4473-4482.
  • Jones, A., Martini, S., (2022). Relationship between the physical properties of butter and water loss during lamination. JAOCS, Journal of the American Oil Chemists' Society, 99:7, 585-597.
  • Birkin, P.R, Youngs, J.J, Truscott, T., Martini, S., (2022). Probing the mechanisms of enhanced crystallisation of APS in the presence of ultrasound. Physical Chemistry Chemical Physics, 24:19, 11552-11561.
  • Abigail Marsh, M., Martini, S., (2022). Relationship between oil binding capacity and physical properties of interesterified soybean oil. JAOCS, Journal of the American Oil Chemists' Society, 99:4, 313-330.
  • Lee, J., Willett, S.A, Akoh, C.C, Martini, S., (2022). Impact of high-intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid. JAOCS, Journal of the American Oil Chemists' Society, 99:2, 141-151.
  • Cooney, J., Hilton, I., Marsh, M., Jones, A., Martini, S., (2022). Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol. JAOCS, Journal of the American Oil Chemists' Society
  • Birkin, P., Youngs, J., Truscott, T., Martini, S., (2021). Development of an optical flow through detector for bubbles, crystals and particles in oils. Physical Chemistry Chemical Physics
  • Setyabrata, D., Cooper, B., Legako, J., Martini, S., Brad, K., (2021). Elucidating Mechanisms Involved in Flavor Generation of Dry-Aged Beef Loins Using Metabolomics Approach. Food Research International
  • Youngs, J., Birkin, P., Lee, J., Truscott, T., Martini, S., (2021). Enhanced crystallisation kinetics of edible lipids through the action of a bifurcated streamer. Analyst
  • Sonwai, S., Ornla-ied, P., Martini, S., Hondoh, H., Ueno, S., (2021). High Intensity Ultrasound-Induced Crystallization of Mango Kernel Fat. Journal of the American Oil Chemists’ Society
  • Lee, J., Willett, S., Akoh, C., Martini, S., (2021). Impact of high-intensity ultrasound on physical properties and degree of oxidation of lipase modified menhaden oil with caprylic acid and/or stearic acid. Journal of the American Oil Chemists’ Society
  • da Silva, T., Danthine, S., Martini, S., (2021). Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system. Ultrasonics Sonochemistry
  • da Silva, T., Danthine, S., Martini, S., (2021). Palm-based fat crystallized at different temperatures with and without high-intensity ultrasound in batch and in a scraped surface heat exchanger. LWT - Food Science and Technology
  • de Souza Paglarini, C., Silva Vidal, V., Martini, S., Lopes Cunha, R., Rodriguez Polonio, R., (2021). Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review. Critical Reviews in Food Science and Nutrition
  • Dang, D.S, Bastarrachea, L.J, Martini, S., Matarneh, S.K, (2021). Crystallization Behavior and Quality of Frozen Meat. Foods, 10, 2707.
  • Martini, S., Birkin, P., Truscott, T., (2020). Data from: Cavitation Clusters in Lipid Systems--The Generation of a Bifurcated Streamer and the Dual Collapse of a Bubble Cluster. Ag Data Commons
  • da Silva, T., Danthine, S., Martini, S., Palm-based fat crystallized at different temperatures with and without high-intensity ultrasound in batch and in a scraped surface heat exchanger. LWT - Food Science and Technology
  • Zhang, S., Willett, S., Hyatt, J., Martini, S., Akoh, C., Phenolic Compounds as Antioxidants to Improve Oxidative Stability of Menhaden Oil-Based Structured Lipid as Butterfat Analog. Food Chemistry
  • Gardner, T., Vierck, K., Martini, S., Allen, K., Ban, H., Miller, R., Kerth, C., Legako, J., (2020). Thermophysical properties of beef steaks of varying thicknesses cooked with low and high grill surface temperatures. . Meat and Muscle Biology, 4:1
  • da Silva, T.L, Martini, S., (2020). Sonocrystallization of a Palm-Based Fat with Low Level of Saturation in a Scraped Surface Heat Exchanger. JAOCS, Journal of the American Oil Chemists' Society, 97:11, 1253-1264.
  • Birkin, P.R, Youngs, J.J, Truscott, T., Martini, S., (2020). Cavitation clusters in lipid systems – Ring-up, bubble population, and bifurcated streamer lifetime. Ultrasonics Sonochemistry, 67
  • Lee, J., Youngs, J., Birkin, P., Truscott, T., Martini, S., (2020). Potential Effect of Cavitation on the Physical Properties of Interesterified Soybean Oil Using High-Intensity Ultrasound: A Long-Term Storage Study. JAOCS, Journal of the American Oil Chemists' Society, 97:10, 1105-1117.
  • Chikhoune, A., Shashkov, M., Piligaev, A.V, Lee, J., Boudjellal, A., Martini, S., (2020). Isothermal Crystallization of Palm Oil-Based Fats with and without the Addition of Essential Oils. JAOCS, Journal of the American Oil Chemists' Society, 97:8, 861-878.
  • Giacomozzi, A., Palla, C., Carrín, M.E, Martini, S., (2020). Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound. Food Research International, 134
  • da Silva, T.L, Marsh, M., Gibon, V., Martini, S., (2020). Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat. Journal of Food Science, 85:4, 964-971.
  • da Silva, T.L, Cooper, Z., Lee, J., Gibon, V., Martini, S., (2020). Tailoring Crystalline Structure Using High-Intensity Ultrasound to Reduce Oil Migration in a Low Saturated Fat. JAOCS, Journal of the American Oil Chemists' Society, 97:2, 141-155.
  • Cooper, Z., Simons, C.R, Ward, R.E, Martini, S., (2020). Functional properties of dairy phospholipid gels. Journal of Dairy Science
  • Silva, T., Martini, S., Incorporation of high intensity ultrasound (HIU) to a scraped surface heat exchanger: effect of HIU position. Journal of Food Engineering
  • Tan, J., Martini, S., Wang, Y., Kong, F., Hartel, R., Barbosa-Canovas, G., Vardhanabhtig, B., Bornhorst, G., Keppler, S., Joyner, H., (2019). Inter-Laboratory Measurement of Rheological Properties of Tomato Salad Dressing. Journal of Food Science, 84, 3204-3212.
  • Paglarini, C., Martini, S., Pollonio, M., (2019). Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters. LWT - Food Science and Technology, 99, 453-459. doi: 10.1016/j.lwt.2018.10.005
  • Birkin, P.R, Martin, H.L, Youngs, J.J, Truscott, T., Merritt, A.S, Elison, E.J, Martini, S., (2019). Cavitation Clusters in Lipid Systems: The Generation of a Bifurcated Streamer and the Dual Collapse of a Bubble Cluster. JAOCS, Journal of the American Oil Chemists' Society, 96:11, 1197-1204.
  • Tan, J., da Silva, T.L, Martini, S., Joyner, H.S, (2019). Numerical modeling of wear behavior of solid fats. Journal of Food Engineering, 260, 12-21.
  • da Silva, T.L, Martini, S., Arellano, D.B, (2019). Chemical Composition and Nutritional Information of Fats Used in Fillings of Sandwich Cookies. JAOCS, Journal of the American Oil Chemists' Society, 96:10, 1173-1179.
  • Giacomozzi, A.S, Palla, C.A, Carrín, M.E, Martini, S., (2019). Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity Ultrasound. Journal of Food Science, 84:9, 2549-2561.
  • Willett, S.A, Martini, S., Akoh, C.C, (2019). Enzymatic Modification of Menhaden Oil to Incorporate Caprylic and/or Stearic Acid. JAOCS, Journal of the American Oil Chemists' Society, 96:7, 761-775.
  • da Silva, T.L, Arellano, D.B, Martini, S., (2019). Interactions between candelilla wax and saturated triacylglycerols in oleogels. Food Research International, 121, 900-909.
  • da Silva, T.L, Arellano, D.B, Martini, S., (2019). Use of High-Intensity Ultrasound to Change the Physical Properties of Oleogels and Emulsion Gels. JAOCS, Journal of the American Oil Chemists' Society, 96:6, 681-691.
  • da Silva, T.L, Arellano, D.B, Martini, S., (2019). Effect of Water Addition on Physical Properties of Emulsion Gels. Food Biophysics, 14:1, 30-40.
  • Lee, J., Martini, S., (2019). Modifying the physical properties of butter using high-intensity ultrasound. Journal of Dairy Science, 102:3, 1918-1926.
  • Paglarini, C.S, Martini, S., Pollonio, M.A, (2019). Physical properties of emulsion gels formulated with sonicated soy protein isolate. International Journal of Food Science and Technology, 54:2, 451-459.
  • Berger, J., Kim, Y., Legako, J., Martini, S., Lee, J., Ebner, P., Zuelly, S., (2018). Dry-aging improves meat quality attributes of grass-fed beef loins. Meat Science, 145, 285-291. doi: 10.1016/j.meatsci.2018.07.004
  • Lee, J., Martini, S., (2018). Effect of cream aging temperature and agitation on physical properties of butter. Journal of Dairy Science, 101, 7724-7735. doi: 10.3168/jds.2018-14725
  • Lee, J., da Silva, R., Gibon, V., Martini, S., (2018). Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization. Journal of Food Science, 83, 902-910. doi: 10.1007/s11746-017-3009-8
  • Lee, J., Martini, S., (2018). Modifying Physical Properties of Butter using High Intensity Ultrasound. Journal of Dairy Science
  • da Silva, T., Barrera Arellano, D., Martini, S., (2018). Physical properties of candelilla wax, monoglyceride, and a fully hydrogenated oil oleogels. Journal of the American Oil Chemists' Society, 95, 797-811. doi: 10.1002/aocs.12096
  • Kadamne, J., Moore, M., Akoh, C., Martini, S., (2018). Sonocrystallization of a tristearin-free fat. Journal of the American Oil Chemists' Society, 95, 699-707. doi: 10.1002/aocs.12081
  • Kadamne, J., Martini, S., (2018). Sonocrystallization of interesterified soybean oil with and without agitation. Journal of the American Oil Chemists' Society, 95, 571-582. doi: 10.1002/aocs.12075
  • Paglarini, C., Figueiredo Furtado, G., Biachi, J., Vidal, V., Martini, S., Soares, M., Lopez Cunha, R., Rodriguez Pollonio, M., (2018). Functional emulsion gels with potential application in healthier meat products. Food Engineering, 222, 29-37.
  • Chail, A., Legako, J., Pitcher, L.R, Ward, R.E, Martini, S., MacAdam, J.W, (2017). Consumer sensory evaluation and chemical composition of beef gluteus medius and tricep brachii steaks from cattle finished on forage or concenrate diets. Journal of Animal Science, 95, 1553–1564.
  • Kadamne, J., Ifeduba, E., Akoh, C., Martini, S., (2017). Sonocrystallization of Interesterified Fats with 20 and 30% C16:0 at sn‑2 Position.. Journal of the American Oil Chemists' Society, doi: 10.1007/s11746-016-2914-6
  • Silva, R.C, Lee, J., Gibon, V., Martini, S., (2017). Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization. JAOCS, Journal of the American Oil Chemists' Society, 94:8, 1063-1076.
  • Kadamne, J.V, Ifeduba, E.A, Akoh, C.C, Martini, S., (2017). Sonocrystallization of Interesterified Fats with 20 and 30% of Stearic Acid at the sn-2 Position and Their Physical Blends. JAOCS, Journal of the American Oil Chemists' Society, 94:8, 1045-1062.
  • Birkin, P.R, Foley, T.M, Truscott, T., Merritt, A., Martini, S., (2017). Cavitation clusters in lipid systems-surface effects, local heating and streamer formation. Physical Chemistry Chemical Physics, 19:9, 6785-6791.
  • Brothersen, C., McMahon, D.J, Legako, J., Martini, S., (2016). Comparison of milk oxidation by exposure to LED and fluorescent light.. Journal of Dairy Science, 99, 2537-2544. doi: 10.3168/jds.2015-9849
  • Maruyama, J., Wagh, A., Gioielli, L., Claro da Silva, R., Martini, S., (2016). Effects of High Intensity Ultrasound and Emulsifiers on Crystallization Behavior of Coconut Oil and Palm Olein. Food Research International, 86, 54-63. doi: 10.1016/j.foodres.2016.05.009
  • Ifeduba, E.A, Martini, S., Akoh, C.C, (2016). Enzymatic interesterification of high oleic sunflower oil and tripalmitin or tristearin. Journal of the American Oil Chemists’ Society , 93, 61-67. doi: 10.1007/s11746-015-2756-7
  • Wagh, A., Birkin, P., Martini, S., (2016). High Intensity Ultrasound to Improve Physical and Functional Properties of Lipids. Annual Reviews on Food Science and Technology *
  • Chail, A., Legako, J., Pitcher, L.R, Griggs, T.C, Ward, R.E, Martini, S., MacAdam, J.W, (2016). Legume finishing improves beef fatty acid composition and consumer preference compared with other finishing diets. . Journal of Animal Science, 94, 2184-2197. doi: 10.2527/jas.2015-0241
  • Jana, S., Martini, S., (2016). Phase Behavior of Binary Blends of Four Different Waxes. Journal of the American Oil Chemists’Society , 93, 543-554. doi: 10.1007/s11746-016-2789-6
  • Jana, S., Martini, S., (2016). Physical Characterization of Crystalline Networks Formed by Binary Blends of Waxes in Soybean Oil. Food Research International, doi: 10.1016/j.foodres.2016.08.003
  • Nam, S., A.W, Martini, S., Walsh, M.K, (2016). Sensory characterization of a high protein beverage. International Journal of Dairy Technology
  • Nam, S.H, Wagh, A., Martini, S., Walsh, M.K, (2016). Sensory characterisation of a high-protein beverage. International Journal of Dairy Technology, 70:3, 432-438.
  • Ye, Y., Martini, S., (2015). Application of high intensity ultrasound to palm oil in a continuous system.. Journal of Agricultural and Food Chemistry, 63, 319−327 .
  • Herrera, M., Rodriguez-Batiller, M., Rincon-Cardona, J., Agudelo-Laverde, M., Martini, S., Candal, R., (2015). 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 Technologies , 8, 1779-1790. doi: 10.1007/s11947-015-1535-7
  • Rincon-Cardona, J., Agudelo-Laverde, M., Herrera, M., Martini, S., (2015). Effect of high intensity ultrasound on physical properties of soft stearins of high stearic high oleic sunflower oil. Journal of the American Oil Chemists’ Society , 92, 473-482 . doi: 10.1007/s11746-015-2620-9
  • Martini, S., Tan, C.Y, Jana, S., (2015). Physical Characterization of Wax/Oil Crystalline Networks. Journal of Food Science , 80, C989-C997. doi: 10.1111/1750-3841.12853
  • Lee, J., Ye, Y., Martini, S., (2015). Physicochemical and oxidative changes in sonicated interesterified soybean oil. Journal of the American Oil Chemists' Society, 92, 305-308.
  • Oberg, E.N, Oberg, C.J, Motawee, M.M, Martini, S., McMahon, D.J, (2015). Increasing stringiness of low-fat mozzarella string cheese using polysaccharides. Journal of Dairy Science, 98, 4243–4254. doi: doi.org/10.3168/jds.2014-8733
  • Ganesan, B., Martini, S., Solario, J., Walsh, M.K, (2015). Determining the effects of high intensity ultrasound on the reduction of microbes in milk and orange juice using response surface methodology. International J. Food Science, doi: http://dx.doi.org/10.1155/2015/350719
  • Jana, S., Martini, S., (2014). Effect of High Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils. Journal of Agricultural and Food Chemistry, 62, 10192-10202. doi: DOI: 10.1021/jf503393h
  • Zhong, H., Allen, K., Martini, S., (2014). Effect of lipid physical characteristics on the quality of baked products. Food Research International, 55, 239-246. doi: doi: 10.1016/j.foodres.2013.11.010
  • Rincon-Cardona, J., Agudelo-Laverde, M., Martini, S., Candal, R., Herrera, M., (2014). 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, 64, 9-17. doi: DOI: 10.1016/j.foodres.2014.05.076
  • Baumler, E., Carelli, A., Martini, S., (2014). Preparation and physical properties of calcium pectinate films modified with sunflower wax. European Journal of Lipid Science and Technology, 116, 1534-1545. doi: DOI: 10.1002/ejlt.201400117
  • Ye, Y., Tan, C.Y, Kim, D., Martini, S., (2014). Application of power ultrasound to a zero-trans shortening during temperature cycling under different cooling rates. Journal of the American Oil Chemists' Society, 91, 1155-1169. doi: DOI: 10.1007/s11746-014-2458-6
  • Suzuki, A., Zhong, H., Lee, J., Martini, S., (2014). Effect of lipid content on saltiness perception: A psychophysical study. Journal of Sensory Studies, 29, 404-412. doi: DOI: 10.1016/j.foodres.2013.11.
  • Maughan, B., Tansawat, R., Maughan, C., Provenza, F.D, Ward, R.E, Martini, S., Cornforth, D.P, Villalba, J., (2014). Importance of grass-legume choices on cattle grazing behavior, performance and meat characteristics. Journal of Animal Science, 92, 2309-2324. doi: DOI:10.2527/jas.2013-7297
  • Martini, S., Rincon-Cardona, J., Ye, Y., Tan, C., Candal, R., Herrera, M.L, (2013). Crystallization behavior of high stearic high oleic sunflower stearins. Journal of American Oil Chemists' Society, 90, 1773-1786. doi: doi: 10.1007/s11746-013-2329-6
  • Tippetts, M., Shen, F.K, Martini, S., (2013). Oil globule microstructure of protein/polysaccharide or protein/proteinbilayer emulsions at various pH. FOOD HYDROCOLLOIDS, 30:2, 559-566.
  • Baumler, E., Carelli, A., Martini, S., (2013). Physical properties of pectin aqueous solutions containing sunflower wax. Journal of the American Oil Chemists' Society, 90, 791–802 . doi: doi: 10.1007/s11746-013-2235-y
  • Tanswat, R., Maughan, C., Ward, R.E, Martini, S., Cornforth, D.P, (2013). Chemical Characterization of Pasture- and Grain-fed Beef Related to Meat Quality and Flavor Attributes. International Journal of Food Science and Technology, 48, 484-495. doi: doi:10.1111/j.1365-2621.2012.03209.x
  • Wagh, A., Walsh, M.K, Martini, S., (2013). Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat. Journal of the American Oil Chemists' Society, 90, 977-987. doi: doi: 10.1007%2Fs11746-013-2244-x
  • Rincon Cardona, J.A, Martini, S., Candal, R.J, Herrera, M.L, (2013). Polymorphic behavior during Isothermal Crystallization of High Stearic High Oleic Sunflower Stearins. Food Research International, 51, 86-97 . doi: doi: 10.1016/j.foodres.2012.11.023
  • Martini, S., Tejeda-Pichardo, R., Ye, Y., Padilla, S.G, Shen, F.K, Doyle, T., (2012). Bubble and Crystal Formation in Lipid Systems during High Intensity Insonation. Journal of the American Oil Chemists' Society, 89, 1921-1928. doi: doi:10.1007/s11746-012-2085-z
  • Maughan, C., Tansawat, R., Cornforth, D.P, Ward, R.E, Martini, S., (2012). 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, 90, 116-121. doi: doi:10.1016/j.meatsci.2011.06.006
  • Tippetts, M., Martini, S., Brothersen, C., McMahon, D.J, (2012). Fortification of Cheese with Vitamin D3 using Dairy Protein Emulsions as Delivery Systems. Journal of Dairy Science, 95, 4768-4774. doi: doi:10.3168/jds.2011-5134
  • Maughan, C., Martini, S., (2012). Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey. Journal of Food Science, 77, S115-S121. doi: doi:10.111/j.1750-3841-2011.02574.x
  • Tippetts, M., Martini, S., (2012). Influence of i–Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein-Stabilized Emulsions. Journal of Food Science, 77, C253-C260. doi: doi:10.111/j.1750-3841.2011.02576.x
  • Martini, S., Walsh, M.K, (2012). Sensory Characteristics and Functionailty of Sonicated Whey. Food Research International, 49, 694-701. doi: doi:10.1016/j.foodres.2012.09.018
  • Kerr, R., Tombokan, X., Ghosh, S., Martini, S., (2011). Crystallization Behavior of Anhydrous Milk Fat-Sunflower Oil Wax Blends. Journal of Agricultural and Food Chemistry, 59, 2689-2695. doi: doi:10.1021/jf1046046
  • Ye, Y., Wagh, A., Martini, S., (2011). Using High Intensity Ultrasound as a Tool to Change the Functional Properties of Interesterified Soybean Oil. Journal of Agricultural and Food Chemistry, 59, 10712-10722. doi: doi:10.1021/jf202495b
  • Suzuki, A.H, Lee, J., Padilla, S.G, Martini, S., (2010). Altering Functional Properties of Fats Using Power Ultrasound. Journal of Food Science, 75, E208-E214.
  • Thurgood, J.E, Martini, S., (2010). Effects of three emulsion compositions on taste thresholds and intensity ratings of five taste compounds. JOURNAL OF SENSORY STUDIES, 25:6, 861-875.
  • Garg, N., Martini, S., Britt, D.W, Walsh, M.K, (2010). Emulsifying properties of lactose-amines in oil-in-water emulsions. FOOD RESEARCH INTERNATIONAL, 43:4, 1111-1115.
  • Tippetts, M., Martini, S., (2010). Monitoring flavor characteristics of docosahexaenoic acid fortified emulsions as a function of processing conditions using sensory evaluation. Food Chemistry, 122, 737-743.
  • Martini, S., Potter, R., Walsh, M.K, (2010). Optimizing the use of power ultrasound to decrease turbidity in wheyprotein suspensions. Food Research International, 43:10, 2444-2451.
  • Tippetts, M., Martini, S., (2009). Effect of Cooling Rate on the Thermal Behaviour and Physicochemical Stability of Oil-In-Water Emulsions.. Food Research International, 42, 847-855.
  • Tippetts, M., Martini, S., (2009). Effect of oil content and processing conditions on the thermal behavior and physicochemical stability of oil-in-water emulsions. International Journal of Food Science and Technology, 44, 206-215.
  • Thurgood, J., Ward, R.E, Martini, S., Brotherson, C., McMahon, D.J, (2009). Fortification of cheddar cheese with EPA/DHA. Journal of Dairy Science, In Press
  • Martini, S., Thurgood, C., Brothersen, C., Ward, R., McMahon, D.J, (2009). Fortification of reduced-fat Cheddar cheese with n-3 fatty acids:Effect on off-flavor generation. Journal of Dairy Science, 92, 1876-1884.
  • Nelson, K.A, Martini, S., (2009). Increasing omega fatty acid content in cow’s milk through dietmanipulation: Effect on milk flavor. Journal of Dairy Science, 92:4, 1378-1386.
  • Thompson, R.L, Broadbent, J.R, Carpenter, C.E, Martini, S., (2008). Control of Listeria monocytogenes in ready-to-eat meats containing sodium levulinate, sodium lactate, or a combination of sodium lactate and sodium diacetate. J. Food Sci., 73, M239-244.
  • Martini, S., Suzuki, A.H, Hartel, R., (2008). Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society, 85, 621-628.
  • Martini, S., Carelli, A., Lee, J., (2008). Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat. Journal of the American Oil Chemists' Society, 85, 1097-1104.
  • Martini, S., Tippetts, M., (2008). Effect of processing conditions on the crystallization and destabilization kinetics of oil-in-water emulsions. Journal of the American Oil Chemists' Society, 85, 119-128.
  • Martini, S., Herrera, M.L, (2008). Physical properties of low-trans shortenings as affected by emulsifiers and storage conditions. European Journal of Lipid Science and Technology, 110, 172-182.
  • Thurgood, J., Ward, R.E, Martini, S., (2007). Oxidation kinetics of soybean oil/anhydrous milk fat blends: a differential scanning calorimetry study. Food Research International, 40, 1030-1037.
  • Marangoni, A.G, Aurand, T., Martini, S., Ollivon, M., (2006). A Probabilistic Approach to Model the Nonisothermal Nucleation of Triacylglycerol melts. Crystal Growth and Design, 6, 1199-1205.
  • Cerdeira, M., Martini, S., Candal, R., Herrera, M., (2006). Polymorphism and growth behavior of low-trans fat blends formulated withand without emulsifiers. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 83:6, 489-496.
  • Martini, S., Kim, D., Ollivon, M., Marangoni, A.G, (2006). The water vapor permeability of polycrystalline fat barrier films. Journal of Agriculture and Food Chemistry, 54, 1880-1886.
  • Martini, S., Kim, D., Ollivon, M., Marangoni, A.G, (2006). Structural factors responsible for the permeability of water vapor through fat barrier films. Food Research International, 39, 550-558.
  • Martini, S., Bertoli, C., Herrera, M.L, Marangoni, A., (2005). Attenuation of Ultrasonic Waves: Influence of Microstructure and Solid Fat Content. Journal of the American Oil Chemists' Society, 82, 319-328.
  • Martini, S., Bertoli, C., Herrera, M.L, Marangoni, A.G, (2005). In-situ monitoring of Solid Fat Content by Means of p-NMR and Ultrasonics. Journal of the American Oil Chemists' Society, 82, 305-312.
  • Cerdeira, M., Martini, S., Herrera, M.L, (2005). Microencapsulating Properties of Trehalose and of its Blends with Sucrose and Fructose. Journal of Food Science, 70, 401-408.
  • Martini, S., Herrera, M.L, Marangoni, A.G, (2005). New Technologies to Determine Solid Fat Content on-line. Journal of the American Oil Chemists' Society, 82, 313-317.
  • Cerdeira, M., Pastore, V., Vera, L., Martini, S., Candal, R., Herrera, M.L, (2005). Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers. Eur. J. Lipid Sci. Technol., 107, 877-885.
  • Martini, S., Añón, M.C, (2005). Storage of Sunflower-seeds: Variation on the Wax Content of the Oil. Eur. J. Lip. Sci. and Techn, 107, 74-79.
  • Martini, S., Cerdeira, M., Herrera, M.L, (2004). Effect of Sucrose Esters on the Crystallization Behavior of Bulk Oil Systems. Journal of the American Oil Chemists' Society, 81, 209-211.
  • Martini, S., Añón, M.C, (2003). Crystallization of Sunflower Oil Waxes. Journal of the American Oil Chemists' Society, 80, 525-532.
  • Cerdeira, M., Martini, S., Hartel, R.W, Herrera, M.L, (2003). Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends. J. Agric. and Food Chem., 51, 6550-6557.
  • Cerdeira, M., Puppo, M.C, Martini, S., Herrera, M.L, (2003). Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated a, a- Trehalose Solutions. Journal of Food Science, 68, 2644-2650.
  • Martini, S., Herrera, M.L, Hartel, R.W, (2002). Effect of Cooling Rate on Crystallization Behavior of Milk Fat Fraction/Sunflower Oil Blends. Journal of the American Oil Chemists' Society, 79, 1055-1062.
  • Martini, S., Herrera, M.L, Hartel, R.W, (2002). Effect of Processing Conditions on Microstructure of Milk Fat Fraction/Sunflower Oil Blends. Journal of the American Oil Chemists' Society, 79, 1063-1068.
  • Martini, S., Puppo, M.C, Hartel, R.W, Herrera, M.L, (2002). Effect of Sucrose Esters and Sunflower Oil Addition on Microstructure of a High-Melting Milk Fat Fractions. Journal of Food Science, 67, 3412-3418.
  • Puppo, M.C, Martini, S., Hartel, R.W, Herrera, M.L, (2002). Effect of Sucrose Esters on Isothermal Crystallization and Rheological Behaviors of Blends of High-Melting Milk Fat Fraction and Sunflower Oil. Journal of Food Science, 67, 3419-3426.
  • Martini, S., Herrera, M.L, (2002). Practical Considerations in Nucleation Studies. Journal of the American Oil Chemists' Society, 79, 411-412.
  • Martini, S., Herrera, M.L, (2002). X-Ray Diffraction and Crystal Size. Journal of the American Oil Chemists' Society, 79, 315-316.
  • Martini, S., Herrera, M.L, Hartel, R.W, (2001). Effect of Cooling Rate on Nucleation Behavior of Milk Fat-Sunflower Oil Blends. J. Agric. Food Chem., 49, 3223-3229.
  • Martini, S., Añón, M.C, (2000). Determination of Wax Concentration in Sunflower-seed Oil. Journal of the American Oil Chemists' Society, 77, 1087-1092.

In-House Journal

    An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

    Publications | Other

    Magazine/Trade Publications

    • Martini, S., (2015). Using high intensity ultrasound to change the physical properties of lipids: Inform. Inform - AOCS *
    • Martini, S., (2011). Beyond texture and mouthfeel: How lipids influence taste perception. Inform *
    • Martini, S., Herrera, M.L, (2008). Effect of emulsifiers on shortenings. Lipid Technology
    • Martini, S., (2007). Ultrasonic Spectroscopy in Lipid Food Systems. Food Technology *
    • Martini, S., Piatko, M., Bernet, S., Marangoni, A., (2005). Ultrasonic Technology Applied to Edible Fats and Emulsions. Inform *

    Other

    An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.

    Teaching

    NDFS 1010 - Chocolate: Science, History, and Society, Fall 2023
    NDFS 5100, 6100 - Sensory Evaluation of Food, Spring 2023
    NDFS 6730 - Understanding Crystallization in Food Systems, Spring 2023
    NDFS 1010 - Chocolate: Science, History, and Society, Fall 2022
    NDFS 5100, 6100 - Sensory Evaluation of Food, Spring 2022
    NDFS 1010 - Chocolate: Science, History, and Society, Fall 2021
    NDFS 5100 - Sensory Evaluation of Food, Spring 2021
    NDFS 6730 - Understanding Crystallization in Food Systems, Spring 2021
    NDFS 1010 - Chocolate: Science, History, and Society, Fall 2020
    NDFS 5100, 6100 - Sensory Evaluation of Food, Spring 2020
    NDFS 1010 - Chocolate: Science, History, and Society, Fall 2019
    NDFS 5100, 6100 - Sensory Evaluation of Food, Spring 2019
    NDFS 6730 - Understanding Crystallization in Food Systems, Spring 2019
    NDFS 1010 - Chocolate: Science, History, and Society, Fall 2018
    NDFS 5100, 6100 - Sensory Evaluation of Food, Spring 2018
    NDFS 1010 - Chocolate: Science, History, and Society, Fall 2017
    NDFS 5100, 6100 - Sensory Evaluation of Food, Spring 2017
    NDFS 1010 - Chocolate: Science, History, and Society, Fall 2016
    NDFS 5100, 6100 - Sensory Evaluation of Food, Spring 2016
    NDFS 1010 - Chocolate: Science, History, and Society, Fall 2015
    NDFS 5100,6100 - Sensory Evaluation of Food, Spring 2015
    NDFS 6730 - Understanding Crystallization in Food Systems, Spring 2015
    NDFS 1000 - Food Science from Farm to Fork, Fall 2014
    NDFS 1000 - Food Science from Farm to Fork, Fall 2014
    NDFS 5100,6100 - Sensory Evaluation of Food, Spring 2014
    NDFS 1000 - Food Science from Farm to Fork, Fall 2013
    NDFS 1000 - Food Science from Farm to Fork, Fall 2013
    NDFS 5100,6100 - Sensory Evaluation of Food, Spring 2013
    NDFS 6730 - Understanding Crystallization in Food Systems, Spring 2013
    NDFS 1000 - Food Science from Farm to Fork, Fall 2012
    NDFS 1000 - Food Science from Farm to Fork, Fall 2012
    NDFS 5100,6100 - Sensory Evaluation of Food, Spring 2012
    NDFS 1000 - Food Science from Farm to Fork, Fall 2011
    NDFS 1000 - Food Science from Farm to Fork, Fall 2011
    NDFS 6730 - Food Crystallization, Spring 2011
    NDFS 5100 - Sensory Evaluation of Foods, Spring 2011
    NFS 1000 - Food Science from Farm to Fork, Fall 2010
    NFS 1000 - Food Science from Farm to Fork, Fall 2010
    NFS 1000 - Food Science from Farm to Fork, Fall 2010
    NFS 1000 - Food Science from Farm to Fork, Fall 2010

    Graduate Students Mentored

    Sarah Petmecky, Nutrition, Dietetics &Food Sci
    Nabila Anjum, Nutrition, Dietetics &Food Sci
    Audrey Lidgard, Nutrition, Dietetics &Food Sci
    Melissa Marsh, Nutrition, Dietetics &Food Sci 2024
    Annalisa Jones, Nutrition, Dietetics &Food Sci 2022
    Juhee Lee, Nutrition, Dietetics &Food Sci 2021
    Zachary Cooper, Nutrition, Dietetics &Food Sci 2020
    Jeta Kadamne, Nutrition, Dietetics &Food Sci 2018
    Jiwon Lee, Nutrition, Dietetics &Food Sci 2018
    Sarbojeet Jana, Nutrition, Dietetics &Food Sci 2016
    Yubin Ye, Nutrition, Dietetics &Food Sci 2014
    Haoyuan Zhong, Nutrition, Dietetics &Food Sci 2012
    Curtis Maughan, Nutrition, Dietetics &Food Sci 2011
    Megan Tippetts, Nutrition, Dietetics &Food Sci 2011
    Jennifer Thurgood, Nutrition, Dietetics &Food Sci 2009
    Megan Tippetts, Nutrition, Dietetics &Food Sci 2008