1. Characterization of Moringa oleifera leaf and seed protein extract functionality in emulsion model system. (January 2022) Authors: Cattan, Ya''ara; Patil, Devashree; Vaknin, Yiftach; Rytwo, Giora; Lakemond, Catriona; Benjamin, Ofir Journal: Innovative food science & emerging technologies Issue: Volume 75(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Development of model mouth for food oral processing studies: Present challenges and scopes. (December 2020) Authors: Panda, Sandip; Chen, Jianshe; Benjamin, Ofir Journal: Innovative food science & emerging technologies Issue: Volume 66(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera). (February 2019) Authors: Mishyna, Maryia; Martinez, Jean-Jacques Itzhak; Chen, Jianshe; Benjamin, Ofir Journal: Food research international Issue: Volume 116(2019) Page Start: 697 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH. (June 2019) Authors: Mishyna, Maryia; Martinez, Jean-Jacques Itzhak; Chen, Jianshe; Davidovich-Pinhas, Maya; Benjamin, Ofir Journal: Food hydrocolloids Issue: Volume 91(2019) Page Start: 117 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Microbial, nutritional, and organoleptic quality of pomegranate juice following high‐pressure homogenization and low‐temperature pasteurization. Issue 3 (9th February 2020) Authors: Benjamin, Ofir; Gamrasni, Dani Journal: Journal of food science Issue: Volume 85:Issue 3(2020) Page Start: 592 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: taste, texture and shelf life evaluation. (15th November 2016) Authors: Carmi, Ifat Koren; Benjamin, Ofir Journal: International journal of dairy technology Issue: Volume 70:Number 3(2017) Page Start: 354 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits. (29th May 2015) Authors: Mayuoni Kirshenbaum, Lina; Benjamin, Ofir; Porat, Ron Journal: Journal of the science of food and agriculture Issue: Volume 96:Number 4(2016) Page Start: 1313 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal. (January 2020) Authors: Mishyna, Maryia; Chen, Jianshe; Benjamin, Ofir Journal: Trends in food science & technology Issue: Volume 95(2020) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Standard methods for Apis mellifera brood as human food. Issue 2 (15th March 2019) Authors: Jensen, Annette Bruun; Evans, Josh; Jonas-Levi, Adi; Benjamin, Ofir; Martinez, Itzhak; Dahle, Bjørn; Roos, Nanna; Lecocq, Antoine; Foley, Kirsten Journal: Journal of apicultural research Issue: Volume 58:Issue 2(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗