| 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 C Maughan, R Tansawat, D Cornforth, R Ward, S Martini Meat science 90 (1), 116-121, 2012 | 156 | 2012 |
| Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat S Martini, AH Suzuki, RW Hartel Journal of the American Oil Chemists' Society 85, 621-628, 2008 | 156 | 2008 |
| Functional emulsion gels with potential application in meat products C de Souza Paglarini, G de Figueiredo Furtado, JP Biachi, VAS Vidal, ... Journal of Food Engineering 222, 29-37, 2018 | 140 | 2018 |
| Dry-aging improves meat quality attributes of grass-fed beef loins J Berger, YHB Kim, JF Legako, S Martini, J Lee, P Ebner, SMS Zuelly Meat Science 145, 285-291, 2018 | 124 | 2018 |
| Altering functional properties of fats using power ultrasound AH Suzuki, J Lee, SG Padilla, S Martini Journal of Food Science 75 (4), E208-E214, 2010 | 110 | 2010 |
| Effect of cooling rate on crystallization behavior of milk fat fraction/sunflower oil blends S Martini, ML Herrera, RW Hartel Journal of the American Oil Chemists' Society 79, 1055-1062, 2002 | 97 | 2002 |
| Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions S Martini, R Potter, MK Walsh Food research international 43 (10), 2444-2451, 2010 | 90 | 2010 |
| Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil Y Ye, A Wagh, S Martini Journal of Agricultural and Food Chemistry 59 (19), 10712-10722, 2011 | 77 | 2011 |
| Effect of cooling rate on nucleation behavior of milk fat− sunflower oil blends S Martini, ML Herrera, RW Hartel Journal of agricultural and food chemistry 49 (7), 3223-3229, 2001 | 76 | 2001 |
| Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review CS Paglarini, VAS Vidal, S Martini, RL Cunha, MAR Pollonio Critical Reviews in Food Science and Nutrition 62 (3), 640-655, 2022 | 73 | 2022 |
| Effect of high-intensity ultrasound and cooling rate on the crystallization behavior of beeswax in edible oils S Jana, S Martini Journal of agricultural and food chemistry 62 (41), 10192-10202, 2014 | 73 | 2014 |
| Chemical characterisation of pasture‐and grain‐fed beef related to meat quality and flavour attributes R Tansawat, CAJ Maughan, RE Ward, S Martini, DP Cornforth International journal of food science & technology 48 (3), 484-495, 2013 | 73 | 2013 |
| Physical properties of monoglycerides oleogels modified by concentration, cooling rate, and high‐intensity ultrasound AS Giacomozzi, CA Palla, ME Carrín, S Martini Journal of food science 84 (9), 2549-2561, 2019 | 72 | 2019 |
| Physical properties of candelilla wax, monoacylglycerols, and fully hydrogenated oil oleogels TLT da Silva, DB Arellano, S Martini Journal of the American Oil Chemists' Society 95 (7), 797-811, 2018 | 72 | 2018 |
| Crystallization behavior of anhydrous milk fat− sunflower oil wax blends RM Kerr, X Tombokan, S Ghosh, S Martini Journal of agricultural and food chemistry 59 (6), 2689-2695, 2011 | 68 | 2011 |
| Phase behavior of binary blends of four different waxes S Jana, S Martini Journal of the American Oil Chemists' Society 93, 543-554, 2016 | 66 | 2016 |
| Oxidation kinetics of soybean oil/anhydrous milk fat blends: a differential scanning calorimetry study J Thurgood, R Ward, S Martini Food research international 40 (8), 1030-1037, 2007 | 65 | 2007 |
| Polymorphism and growth behavior of low-trans fat blends formulated with and without emulsifiers M Cerdeira, S Martini, RJ Candal, ML Herrera Journal of the American Oil Chemists' Society 83, 489-496, 2006 | 65 | 2006 |
| Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems M Tippetts, S Martini, C Brothersen, DJ McMahon Journal of dairy science 95 (9), 4768-4774, 2012 | 64 | 2012 |
| Effect of the addition of waxes on the crystallization behavior of anhydrous milk fat S Martini, AA Carelli, J Lee Journal of the American Oil Chemists' Society 85, 1097-1104, 2008 | 64 | 2008 |
Jerrad F. LegakoTexas Tech UniversityVerified email at ttu.edu
