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Food Research International (Ottawa, Ont.)|March 12, 2020
The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteinsShlomit David, Aleksandra Wojciechowska, Reto Portmann, et al.
Molecules (Basel, Switzerland)|January 16, 2020
The Link between Polyphenol Structure, Antioxidant Capacity and Shelf-Life Stability in the Presence of Fructose and Ascorbic AcidInbal Hanuka Katz, Eden Eran Nagar, Zoya Okun, et al.
Foods (Basel, Switzerland)|August 5, 2020
Comparison of Thermal and High-Pressure Gelation of Potato Protein IsolatesHadas Katzav, Libi Chirug, Zoya Okun, et al.
Foods (Basel, Switzerland)|February 27, 2026
Comparative Assessment of Semi-Industrial Thermal and Non-Thermal Pasteurization Technologies for Red Globe Grape JuiceEden Eran Nagar, Alon Romano, Asher Shazman, et al.
Chirality|May 10, 2012
Intermolecular chiral assemblies in R(-) and S(+) 2-butanol detected by microcalorimetry measurementsUri Cogan, Avi Shpigelman, Irina Portnaya, et al.
Food Chemistry|January 28, 2015
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matricesClare Kyomugasho, Stefanie Christiaens, Avi Shpigelman, et al.
Food & Function|July 14, 2017
Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by Lactobacillus casei-01Shuyi Li, Xiaopeng Li, Avi Shpigelman, et al.
Antioxidants (Basel, Switzerland)|January 5, 2021
Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during StorageAnna-Sophie Stübler, Lena Böhmker, Andreas Juadjur, et al.
Food & Function|February 23, 2019
Reply to the Comment on "Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?" by M. Weiner and J. McKim, Food Funct., 2019, 10: DOI: 10.1039/C8FO01282BShlomit David, Lulu Fahoum, Geila Rozen, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient BioaccessibilityPredrag Putnik, Francisco J Barba, Jose Manuel Lorenzo, et al.
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