Martini is also a senior associate editor of the Journal of the American Oil Chemists’ Society. Her research interests are related to the physicochemical and sensorial characterization of food materials—particularly lipids, and she studies how the quality of food materials is affected by their nano-, micro- and macroscopic characteristics. Martini has participated in more than 100 conferences and published 57 peer-reviewed journal articles, seven book chapters, and one book. She can be contacted at silvana.martini@usu.edu.