1. An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility. Issue 6 (23rd October 2017) Authors: Putnik, Predrag; Barba, Francisco J.; Lorenzo, Jose Manuel; Gabrić, Domagoj; Shpigelman, Avi; Cravotto, Giancarlo; Bursać Kovačević, Danijela Journal: Comprehensive reviews in food science and food safety Issue: Volume 16:Issue 6(2017) Page Start: 1345 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Available technologies on improving the stability of polyphenols in food processing. Issue 2 (24th March 2021) Authors: Cao, Hui; Saroglu, Oznur; Karadag, Ayse; Diaconeasa, Zoriţa; Zoccatelli, Gianni; Conte‐Junior, Carlos Adam; Gonzalez‐Aguilar, Gustavo A.; Ou, Juanying; Bai, Weibin; Zamarioli, Cristina Mara; de Freitas, Luis Alexandre Pedro; Shpigelman, Avi; Campelo, Pedro H.; Capanoglu, Esra; Hii, Ching Lik; Jaf... Journal: Food frontiers Issue: Volume 2:Issue 2(2021) Page Start: 109 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Berries extracts as natural antioxidants in meat products: A review. (April 2018) Authors: Lorenzo, José Manuel; Pateiro, Mirian; Domínguez, Rubén; Barba, Francisco J.; Putnik, Predrag; Kovačević, Danijela Bursać; Shpigelman, Avi; Granato, Daniel; Franco, Daniel Journal: Food research international Issue: Volume 106(2018) Page Start: 1095 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization. (1st August 2021) Authors: Romano, Alon; Lajterer, Carolina; Shpigelman, Avi; Lesmes, Uri Journal: Food chemistry Issue: Volume 352(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects. (June 2018) Authors: Sharabi, Sion; Okun, Zoya; Shpigelman, Avi Journal: Innovative food science & emerging technologies Issue: Volume 47(2018) Page Start: 161 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Digestive fate of polyphenols: updated view of the influence of chemical structure and the presence of cell wall material. (February 2020) Authors: Eran Nagar, Eden; Okun, Zoya; Shpigelman, Avi Journal: Current opinion in food science Issue: Volume 31(2020) Page Start: 38 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by Lactobacillus casei-0. Issue 8 (12th July 2017) Authors: Li, Shuyi; Li, Xiaopeng; Shpigelman, Avi; Lorenzo, Jose M.; Montesano, Domenico; Barba, Francisco J. Journal: Food & function Issue: Volume 8:Issue 8(2017) Page Start: 2760 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Editorial to the IFSET special issue on the 34rd EFFoST International Conference. (July 2022) Authors: Taoukis, Petros; Shpigelman, Avi Journal: Innovative food science & emerging technologies Issue: Volume 79(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of flavonoid structure and pH on iron-mediated pectin interaction. (July 2021) Authors: Chirug, Libi; Eran Nagar, Eden; Okun, Zoya; Shpigelman, Avi Journal: Food hydrocolloids Issue: Volume 116(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect. (October 2015) Authors: Njoroge, Daniel M.; Kinyanjui, Peter K.; Christiaens, Stefanie; Shpigelman, Avi; Makokha, Anselimo. O.; Sila, Daniel N.; Hendrickx, Marc E. Journal: Food research international Issue: Volume 76:Part 1(2015:Oct.) Page Start: 105 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗