| Minor components in canola oil and effects of refining on these constituents: A review SM Ghazani, AG Marangoni Journal of the American Oil Chemists' Society 90, 923-932, 2013 | 183 | 2013 |
| Quality and safety of frying oils used in restaurants A Sebastian, SM Ghazani, AG Marangoni Food Research International 64, 420-423, 2014 | 162 | 2014 |
| Enzymatic Interesterification W Willis, SM Ghazani, AG Marangoni | 111* | 2017 |
| Micronutrient content of cold‐pressed, hot‐pressed, solvent extracted and RBD canola oil: Implications for nutrition and quality SM Ghazani, G García‐Llatas, AG Marangoni European Journal of Lipid Science and Technology 116 (4), 380-387, 2014 | 106 | 2014 |
| Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications N Gaudino, SM Ghazani, S Clark, AG Marangoni, NC Acevedo Food Research International 116, 79-89, 2019 | 94 | 2019 |
| Minor constituents in canola oil processed by traditional and minimal refining methods SM Ghazani, G García-Llatas, AG Marangoni Journal of the American Oil Chemists' Society 90, 743-756, 2013 | 83 | 2013 |
| Assessment of subcritical propane, supercritical CO2 and Soxhlet extraction of oil from sapucaia (Lecythis pisonis) nuts GL Teixeira, SM Ghazani, ML Corazza, AG Marangoni, RH Ribani The Journal of Supercritical Fluids 133, 122-132, 2018 | 82 | 2018 |
| Healthy fats and oils SM Ghazani, AG Marangoni Elsevier, 2016 | 78 | 2016 |
| Microbial lipids for foods SM Ghazani, AG Marangoni Trends in Food Science & Technology 119, 593-607, 2022 | 47 | 2022 |
| Tempering of cocoa butter and chocolate using minor lipidic components J Chen, SM Ghazani, JA Stobbs, AG Marangoni Nature Communications 12 (1), 5018, 2021 | 40 | 2021 |
| The ternary solid state phase behavior of triclinic POP, POS, and SOS and its relationship to CB and CBE properties SM Ghazani, AG Marangoni Crystal Growth & Design 19 (2), 704-713, 2018 | 31 | 2018 |
| Molecular origins of polymorphism in cocoa butter SM Ghazani, AG Marangoni Annual Review of Food Science and Technology 12 (1), 567-590, 2021 | 27 | 2021 |
| The triclinic polymorphism of cocoa butter is dictated by its major molecular species, 1-palmitoyl, 2-oleoyl, 3-stearoyl glycerol (POS) SM Ghazani, AG Marangoni Crystal Growth & Design 19 (1), 90-97, 2018 | 24 | 2018 |
| Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants N Ng, PX Chen, SM Ghazani, AJ Wright, A Marangoni, HD Goff, IJ Joye, ... Food & function 10 (12), 8195-8207, 2019 | 23 | 2019 |
| Margarine processing plants and equipment KA Alexandersen, SM Ghazani, AG Marangoni Bailey's industrial oil and fat products, 1-64, 2005 | 22 | 2005 |
| Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil SM Ghazani, A Dobson, AG Marangoni Current Research in Food Science 5, 998-1008, 2022 | 21 | 2022 |
| Modulation of the viscosity of guar-based fracking fluids using salts L Earnden, T Laredo, AG Marangoni, S Mirzaee Ghazani, E Pensini Energy & Fuels 35 (19), 16007-16019, 2021 | 19 | 2021 |
| Facile lipase-catalyzed synthesis of a chocolate fat mimetic SM Ghazani, AG Marangoni Scientific Reports 8 (1), 15271, 2018 | 19 | 2018 |
| Avocado-derived polyols for use as novel co-surfactants in low energy self-emulsifying microemulsions N Ahmed, B Kermanshahi, SM Ghazani, K Tait, M Tcheng, A Roma, ... Scientific Reports 10 (1), 5566, 2020 | 18 | 2020 |
| Heterogeneous nucleation of 1, 3-distearoyl-2-oleoylglycerol on tristearin surfaces ED Co, SM Ghazani, DA Pink, AG Marangoni ACS omega 4 (4), 6273-6282, 2019 | 16 | 2019 |
