| Ternary anthocyanin-iron ion-pectin interactions: Structure-dependent formation and spectral properties as potential Tools for more stable blue colorants V Weiss, Z Okun, A Shpigelman Food Hydrocolloids 153, 110035, 2024 | | 2024 |
| The effect of pressure on degradation kinetics of polyphenols: Impact of polyphenol structure at hyperbaric storage conditions O Shapira, R Levy, Z Okun, A Shpigelman Innovative Food Science & Emerging Technologies 93, 103631, 2024 | | 2024 |
| Circular and inclusive utilization of alternative proteins: A European and Mediterranean perspective CG Athanassiou, S Smetana, D Pleissner, A Tassoni, L Gasco, F Gai, ... Current Opinion in Green and Sustainable Chemistry, 100892, 2024 | 1 | 2024 |
| Stability and Bioaccessibility of Lignans in Food Products L Berenshtein, Z Okun, A Shpigelman ACS omega 9 (2), 2022-2031, 2024 | 1 | 2024 |
| Tackling the safety and health effects of food colorants V Weiss, Z Okun, A Shpigelman Food Safety and Health 1 (2), 107-109, 2023 | 1 | 2023 |
| Utilization of hydrocolloids for the stabilization of pigments from natural sources V Weiss, Z Okun, A Shpigelman Current Opinion in Colloid & Interface Science, 101756, 2023 | 6 | 2023 |
| Assessment of the influence of using green tea waste and fish waste as soil amendments for biosolarization on the growth of lettuce (Lactuca sativa L. var. ramosa Hort.) Y Zou, B Qiu, F Lin, W Wu, R Guo, J Xing, Z Zhao, A Shpigelman, ... Frontiers in Sustainable Food Systems 7, 1174528, 2023 | 2 | 2023 |
| In vitro bioaccessibility of polyphenolic compounds: The effect of dissolved oxygen and bile EE Nagar, Z Okun, A Shpigelman Food Chemistry 404, 134490, 2023 | 11 | 2023 |
| PROCESS FOR THE MANUFACTURING OF FERMENTED DAIRY PRODUCT SUBSTITUTES A Shpigelman, R Levy, Z Okun US Patent App. 17/823,933, 2023 | | 2023 |
| The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins H Shkolnikov Lozober, Z Okun, G Parvari, A Shpigelman Antioxidants 12 (3), 568, 2023 | 3 | 2023 |
| Efficient Production of Functional and Bioactive Compounds and Foods for Use in Food, Pharma, Cosmetic and Other Industries A Shpigelman, Z Okun Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future …, 2022 | 2 | 2022 |
| Pressure-Based Technologies: High Pressure Processing; Supercritical and Subcritical Fluid Processing Z Okun, A Shpigelman Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future …, 2022 | 2 | 2022 |
| VI_PL_Stability of anthocyanins during processing and shelf life: potential implication to processed products R Levi, O Shapira, IH Katz, Z Okun, A Shpigelman 1st European Symposium on Phytochemicals in Medicine and Food (1-EuSPMF), 6, 2022 | | 2022 |
| Structure dependent stability and antioxidant capacity of strawberry polyphenols in the presence of canola protein I Hanuka-Katz, Z Okun, G Parvari, A Shpigelman Food Chemistry 385, 132630, 2022 | 26 | 2022 |
| Special issue on advances in food science and technology towards a healthy, safe, diverse, sustainable, efficient and resilient food chain. P Taoukis, AS Shpigelman | | 2022 |
| Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model R Levy, Z Okun, A Shpigelman Innovative Food Science & Emerging Technologies 75, 102909, 2022 | 18 | 2022 |
| The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate HS Lozober, Z Okun, A Shpigelman Innovative Food Science & Emerging Technologies 74, 102857, 2021 | 29 | 2021 |
| High-pressure homogenization: Principles and applications beyond microbial inactivation R Levy, Z Okun, A Shpigelman Food Engineering Reviews 13, 490-508, 2021 | 99 | 2021 |
| Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization A Romano, C Lajterer, A Shpigelman, U Lesmes Food Chemistry 352, 129306, 2021 | 16 | 2021 |
| Effect of flavonoid structure and pH on iron-mediated pectin interaction L Chirug, EE Nagar, Z Okun, A Shpigelman Food Hydrocolloids 116, 106654, 2021 | 13 | 2021 |
Hendrickx MarcKU Leuven在 biw.kuleuven.be 的电子邮件经过验证
Hendrickx MarcKU Leuven在 biw.kuleuven.be 的电子邮件经过验证
Yoav D LivneyFull Professor, Technion Israel Institute of Technology在 technion.ac.il 的电子邮件经过验证