Articles and chapters
Garzón-Castro, C.L., Delgado-Aguilera, E., Cortés-Romero, J.A., Tello, E., Mazzanti, G. (2018) Performance of an active disturbance rejection control on a simulated continuous microalgae photobioreactor. Computers and Chemical Engineering 117 (2018) 129–144
Maleky, F. and Mazzanti, G. (2017) Lipid Crystal Networks Structured under Shear Flow. In Sato,K. Ed. Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals. Wiley
Moorthy, A.S., Liu, R., Mazzanti, G., Wesdorp, L.H., Marangoni, A.G. (2016) Estimating thermodynamic properties of pure triglyceride systems using the Triglyceride Property Calculator. Journal of the American Oil Chemist's Society JAOCS-16-0442."
Peyronel F., Ilavsky J., Mazzanti G., Marangoni A.G. and Pink D. (2013) Edible Oil Structures at Low and Intermediate Concentrations: II. Ultra-Small Angle X-Ray Scattering of in situ Tristearin Solids in Triolein. J Appl Phys JR13-8505R
Piercey, M.J., Mazzanti,G., Budge, S.M., Delaquis, P.J., Paulson, A.T., Truelstrup Hansen, L. (2012) Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions. Food Microbiology, 30, 213 - 218
Mazzanti G., Li M., Marangoni A.G., Idziak H.S.J. (2011) Effects of Shear Rate Variation on the Nanostructure of Crystallizing Triglycerides, Crystal Growth & Design 11(11), 4350-4352.
Marangoni A.G., Acevedo N., Maleky F., Co E., Peyronel F., Mazzanti G., Quinn B. and Pink D. (2011) Structure and Functionality of Edible Fats, Soft Matter, RCS, SM-REV-06-2011-006234
Mudge E.M. and Mazzanti G. (2009) Rheo-NMR Measurements of Cocoa Butter Crystallized Under Shear Flow, Crystal Growth & Design 9(7), 3111 - 3118.
Mazzanti G., Marangoni A.G., Idziak S.H.J. (2009) Synchrotron study on crystallization kinetics of milk fat under shear flow, Food Research International, 42, 682-694.
Mazzanti G. and Mudge E.M., (2009) Development of a Rheo-NMR System to Study the Crystallisation of Bulk Lipids under Shear Flow. Magnetic Resonance in Food Science: Challenges in a changing world, Gudjonsdottir, Belton, Webb Eds., Royal Society of Chemistry, v. 9, pp. 89-95
Marty S., Schroeder M., Baker K.W., Mazzanti G. and Marangoni A.G. (2009) Small-Molecule Diffusion through Polycrystalline Triglyceride Networks Quantified Using Fluorescence Recovery after Photobleaching, Langmuir, 25(15), 8780-8785.
Mazzanti, G., Mudge, E.M., Anom E.Y. (2008) In‑situ rheo-NMR measurements of solid fat content, Journal of the American Oil Chemists Society 85, 405-412.
Mazzanti G., Marangoni A.G. and Idziak S. H. J (2008) Modeling of a two-regime crystallization in a multicomponent lipid system under shear, European Physical Journal E, 27, 135-144.
Mazzanti G., Guthrie S.E., Marangoni A.G. and Idziak S. H. J. (2007) A conceptual model for shear-induced phase behaviour in crystallizing cocoa butter, Crystal Growth & Design, 7, 1230-1241
Mazzanti G., Guthrie S.E., Marangoni A.G. and Idziak S. H. J. (2006) Synchrotron Advances At The Frontiers Of Food Physics: Studies Of Edible Fats Such As Chocolate Under Shear, Physics in Canada, Sept/Oct 2006, 313-320.
Cisneros A., Mazzanti G., Campos R. and Marangoni A.G. (2006) Polymorphic transformation in mixtures of low melting fractions of milk fat, Journal of Agricultural and Food Chemistry, 54, 6030-6033.
Mazzanti, G., Marangoni, A.G., Idziak, H.J.S. (2005) Modeling phase transitions during the crystallization of a multicomponent fat under shear. Physical Review E, 71, 041607.
Guthrie S.E., Mazzanti G., Idziak S. H. J. (2005) X-ray phase identification of chocolate is possible without the removal of sugar. European Journal of Lipid Science and Technology, 107, 656659
Mazzanti, G., Guthrie, S. E., Sirota, E. B., Marangoni, A.G. and Idziak, S.H.J. (2004) Effect of Minor Components and Temperature Profiles on Polymorphism in Milk Fat. Crystal Growth & Design, 4, 1303-1309
Mazzanti, G., Welch, S. E., Sirota, E. B., Marangoni, A.G. and Idziak, S.H.J. (2004) Crystallization of bulk fats under shear. In ‘Soft Materials: Structure and Dynamics’ (Dutcher, J.R. and Marangoni, A.G., Eds.). Marcel Dekker, New York, N.Y.
Mazzanti, G., Guthrie, S. E., Sirota, E. B., Marangoni, A.G. and Idziak, S.H.J. (2004) Novel Shear-Induced Phases in Cocoa Butter. Crystal Growth & Design, 4, 409-411
Guthrie, S.E., Mazzanti, G., Steer, T.N., Stetzer, M.R., Kautsky, S.P., Merz, H., Idziak, S.H.J., Sirota, E. B. (2004) An in situ method for observing wax crystallization under pipe flow. Review of scientific instruments, 75, 873
Fernandez, C.M.O., Mazzanti, G. and Le Maguer, M. (2004) development of methods to classify mass transfer behavior of plant tissues during osmotic dehydration. Food and Bioproducts Processing, 82(C1): 49–53 IChemE
Mazzanti, G., Guthrie, S. E., Sirota, E. B., Marangoni, A.G. and Idziak, S.H.J. (2003) Orientation and Phase Transitions of Fat Crystals under Shear. Crystal Growth & Design, 3, 721-725 (130 citations)
Le Maguer, M., Mazzanti, G. and Fernandez, C.M.O. (2002) The Cellular Approach in Modeling Mass Transfer in Fruit Tissues. In Engineering and Food for the 21st Century, (1st Ed.) Welti-Chanes, Barbosa-Cánovas, G.V., J, Aguilera, J.M. (Eds), CRC Press