Silvana Martini Ph.D.

Professional Interests
  • crystallization, microstructure, and phase transition theory of fats      
  • industrial processes and process optimization
  • sensory perception
  • nutrition and health

 

Recent Publications
  • Tippetts, M. and 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 (Accepted, November 2011)
  • Maughan, C. and Martini, S. 2012. Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey. Journal of Food Science (Accepted, November 2011)
  • Maughan, C. Tansawat, R., Cornforth, D., Ward, R., and 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:10.1016/j.meatsci.2011.06.006
  • Ye, Y., Wagh, A., and 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:10.1021/jf202495b
  • Kerr, R., Tombokan, X., Ghosh, S., and Martini, S. 2011. Crystallization Behavior of Anhydrous Milk Fat-Sunflower Oil Wax Blends. Journal of Agricultural and Food Chemistry 59:2689–2695-doi:10.1021/jf1046046
  • Martini, S., Potter, R., and Walsh, M.K. 2010. Optimizing the Use of High Intensity Ultrasound to Decrease Turbidity in Whey Protein Suspensions. Food Research International 43:2444-2451- doi:10.1016/j.foodres.2010.09.018
  • Thurgood, J.E. and Martini, S. 2010. Effect of Three Emulsion Compositions on Taste Thresholds and Intensity Ratings of Five Taste Compounds. Journal of Sensory Studies (in press) doi:10.1111/j.1745-459X.2010.00311.x
  • Tippetts, M. and 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-doi:10.1016/j.foodchem.2010.03.046
  • Garg, N.; Martini, S.; Britt, D.W. and Walsh, M.K. 2010. Emulsifying properties of lactose-amines in oil-in-water emulsions. Food Research International 43:1111-1115
  • Suzuki, A.; Lee, J.; Padilla, S. and Martini, S. 2010. Altering Functional Properties of Fats Using Power Ultrasound. Journal of Food Science 75:E208-E214-doi: 10.1111/j.1750-3841.2010.01572.x
  • Tippetts, M. and 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 doi: 10.1016/j.foodres.2009.03.009
  • Martini, S.; Thurgood, J.E.; Brothersen, C.; Ward, R. and McMahon, D.J. 2009. Sensory Evaluation of Cheddar Cheese Fortified with omega-3 Fatty Acids. J. Dairy Sci. 92:1876-1884
  • Nelson, K. A. S. and Martini, S. 2009. Increasing Omega Fatty Acid Content in Milk Through Cow’s Diet: Effect on Milk Flavor. J. Dairy Sci. 92:1378-1386
  • Tippetts, M. and Martini, S. 2009. Effect of formulation 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 doi:10.1111/j.1365-2621.2008.01741.x
  • Martini, S., Carelli, A. and Lee, J. 2008. Effect of Waxes Addition on the Crystallization Behavior of Anhydrous Milk Fat. Journal of the American Oil Chemists’ Society 85:1097-1104 doi 10.1007/s11746-008-1310-2
  • Thompson, R.L., Carpenter, C.E., Martini, S., Broadbent J.R. 2008. Control of Listeria monocytogenes in Ready-to-Eat Meats Containing Sodium Levulinate, Sodium Lactate, or a Combination of Sodium Lactate and Sodium Diacetate. Journal of Food Science 73(5) M239-M244.
  • Martini, S., Suzuki, A.H. and Hartel, R.W. 2008. Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists’ Society 85:621-628 doi 10.1007/s11746-008-1247-5
  • Martini, S. and 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.
  • Martini, S. and Tippetts, M. 2008. Crystallization behavior and destabilization kinetics of oil in water emulsions. Journal of the American Oil Chemists’ Society 85:119–128.
  • Thurgood, J., Ward, R. and Martini, S. 2007. Oxidation Kinetic of Soybean Oil/ Anhydrous Milk Fat Blends: A Differential Scanning Calorimetry Study. Food Research International 40:1030-1037.
  • Cerdeira, M., Martini, S., Candal, R.J. and Herrera, M.L. 2006. Polymorphism and growth behavior of low-trans fatty acids blends formulated with and without emulsifiers. Journal of the American Oil Chemists’ Society 83:489-496.
  • Marangoni, A., Aurand T., Martini, S. and Ollivon, M. 2006. A Probabilistic Approach to Model the Nonisothermal Nucleation of Triacylglycerol melts. Crystal Growth and Design 6:1199-1205.
  • Martini, S., Kim, D. Ollivon, M., and 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., Kim, D., Ollivon, M., and Marangoni, A.G. 2006. The water vapor permeability of polycrystalline fat barrier films. Journal of Agriculture and Food Chemistry 54:1880-1886.

 Personal Interests

  • Toastmasters International
  • Rock climbing and bouldering
  • Snowboarding
  • Technical and cross country mountain biking