  | Gibon, V., Lomonaco Teodoro Da Silva, T., & Danthine, S. (September 2023). Insight on fat crystallization: all palm oils are not the same [Paper presentation]. EuroFedLipid Annual Meeting, Poland.  Peer reviewed |
  | Lomonaco Teodoro Da Silva, T., & Danthine, S. (10 May 2023). Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes. Gels, 9 (5), 399. doi:10.3390/gels9050399 Peer reviewed |
 | Airoldi, R., Lomonaco Teodoro Da Silva, T., Ract, J. N. R., Foguel, A., Colleran, H. L., Ibrahim, S. A., & da Silva, R. C. (November 2022). Potential use of carnauba wax oleogel to replace saturated fat in ice cream. Journal of the American Oil Chemists' Society, 99 (11), 1085 - 1099. doi:10.1002/aocs.12652 Peer Reviewed verified by ORBi |
 | Maleky, F., & Lomonaco Teodoro Da Silva, T. (November 2022). Trends in oleogel research. Journal of the American Oil Chemists' Society, 99 (11), 909 - 910. doi:10.1002/aocs.12655 Editorial reviewed |
 | Goumbri, W. B.* , Lomonaco Teodoro Da Silva, T.* , Marini Djang'Eing'A, R., Semdé, R., Somé, T. I., & Danthine, S. (2022). African Shea Butter Properties Related to Common Extraction Technologies: A Review. Food and Bioprocess Technology, 15 (2). doi:10.1007/s11947-021-02708-w Peer Reviewed verified by ORBi* These authors have contributed equally to this work. |
 | Lomonaco Teodoro Da Silva, T., & Danthine, S. (2022). High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators. Food Biophysics. doi:10.1007/s11483-022-09728-9 Peer Reviewed verified by ORBi |
 | Lomonaco Teodoro Da Silva, T., Giacomozzi, A., & Martini, S. (2022). Use of High-intensity Ultrasound to Structure Edible Fats. In J. F. Toro-Vazquez (Ed.), Development of Trans-free Lipid Systems and their Use in Food Products (pp. 53-90). Royal Society of Chemistry. doi:10.1039/9781839166532-00053 |
 | Lomonaco Teodoro Da Silva, T., Fernandes, G. D., & Arellano, D. B. (2022). The combination of monoglycerides, wax and hardfat on oleogels structuration. Brazilian Journal of Food Technology, 25. doi:10.1590/1981-6723.13721 Peer Reviewed verified by ORBi |
 | Domingues, M. A. F., Lomonaco Teodoro Da Silva, T., Chiu, M. C., Ribeiro, A. P. B., & Gonçalves, L. A. G. (2022). Tailoring crystallization and physical properties of palm mid-fraction with sorbitan tristearate and sucrose stearate. Food Chemistry, 369, 130943. doi:10.1016/j.foodchem.2021.130943 Peer Reviewed verified by ORBi |
 | Lomonaco Teodoro Da Silva, T., & Danthine, S. (2022). Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties. Food Research International, 154, 110997. doi:10.1016/j.foodres.2022.110997 Peer reviewed |
 | Lomonaco Teodoro Da Silva, T., Danthine, S., & Martini, S. (June 2021). Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system. Ultrasonics Sonochemistry, 74, 105550. doi:10.1016/j.ultsonch.2021.105550 Peer Reviewed verified by ORBi |
 | Lomonaco Teodoro Da Silva, T., & Danthine, S. (May 2021). Effect of High-intensity Ultrasound on the Oleogelation and Physical Properties of High Melting Point Monoglycerides and Triglycerides Oleogels [Paper presentation]. Virtual 2021 AOCS Annual Meeting & Expo. doi:10.21748/am21.351 Editorial reviewed |
 | Lomonaco Teodoro Da Silva, T., & Danthine, S. (2021). Effect of high-intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels. Journal of Food Science, 86 (2), 343-356. doi:10.1111/1750-3841.15589 Peer Reviewed verified by ORBi |
 | Lomonaco Teodoro Da Silva, T., Fernandes, G. D., & Arellano, D. B. (2021). Development of reduced saturated fat cookie fillings using multicomponent oleogels. Journal of the American Oil Chemists' Society, 98 (11), 1069-1082. doi:10.1002/aocs.12527 Peer Reviewed verified by ORBi |
 | Lomonaco Teodoro 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, 138, 110593. doi:10.1016/j.lwt.2020.110593 Peer Reviewed verified by ORBi |
 | Lomonaco Teodoro Da Silva, T., Danthine, S., & Martini, S. (2020). Effect of processing conditions as high-intensity ultrasound, agitation, and cooling temperature on the physical properties of a low saturated fat. Journal of Food Science, 85 (10), 3380-3390. doi:10.1111/1750-3841.15436 Peer Reviewed verified by ORBi |
