Salazar-Gonzalez, C., San Martin, F., Lopez-Malo, A., & Sosa-Morales, M. E. (2011). Recent studies related to microwave processing of fluid foods. Food and Bioprocess Technology.

Patel, M. R., & San Martin, F. (2011). Characterization of ergocalciferol loaded solid lipid nanoparticles. Journal of Food Science.

Patel, M. R., & San Martin, F. (2011). Effect of Conventional and Microwave Heating on rheological properties, anthocyanin content and color of strawberry puree. Proceedings of the 45th Annual Microwave Power Symposium.

Baggs, C. B., Stockschlaeder II, H., San Martin, F., & Mauer, L. (2009). The principles of Food Science as applied to cooking. In Applied Culinology.

Scheffler, S. L., Wang, X., Huang, L., San Martin, F., & Yao, Y. (2009). Phytoglycogen Octenyl Succinate, an Amphiphilic Carbohydrate Nanoparticle, and e-Polylysine To Improve Lipid Oxidative Stability of Emulsions. Journal of Agricultural and Food Chemistry.

Harte, F. M., & Roach, A. (2008). Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization. Lebensmittel-Wissenschaft-und-Technologie (LWT), 42(1), 307-311.