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Acta Crystallographica. Section E, Crystallographic Communications|July 6, 2026
Crystal structures of fisetin dihydrate and luteolin monohydrate: crystallization from ethanol-water mixturesNeta Caspin, Natalia Fridman, Avi Shpigelman
ACS Omega|January 22, 2024
Stability and Bioaccessibility of Lignans in Food ProductsLiora Berenshtein, Zoya Okun, Avi Shpigelman
Foods (Basel, Switzerland)|June 20, 2019
The Influence of Chemical Structure and the Presence of Ascorbic Acid on Anthocyanins Stability and Spectral Properties in Purified Model SystemsRachel Levy, Zoya Okun, Avi Shpigelman
Food Chemistry|October 15, 2022
In vitro bioaccessibility of polyphenolic compounds: The effect of dissolved oxygen and bileEden Eran Nagar, Zoya Okun, Avi Shpigelman
Food Chemistry|March 7, 2021
Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterizationAlon Romano, Carolina Lajterer, Avi Shpigelman, et al.
Food Chemistry|March 25, 2022
Structure dependent stability and antioxidant capacity of strawberry polyphenols in the presence of canola proteinInbal Hanuka-Katz, Zoya Okun, Galit Parvari, et al.
Antioxidants (Basel, Switzerland)|March 29, 2023
The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and PhycobiliproteinsHani Shkolnikov Lozober, Zoya Okun, Galit Parvari, et al.
Foods (Basel, Switzerland)|September 10, 2020
Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and ChildrenShlomit David, Maya Magram Klaiman, Avi Shpigelman, et al.
Food Chemistry|April 9, 2013
Mechanisms of saccharide protection against epigallocatechin-3-gallate deterioration in aqueous solutionsAvi Shpigelman, Adi Zisapel, Yifat Cohen, et al.
Polymers|October 27, 2019
Partially Acetylated Cellulose Dissolved in Aqueous Solution: Physical Properties and Enzymatic HydrolysisGilad Alfassi, Dmitry M Rein, Avi Shpigelman, et al.
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