2025
Levy, R.; Heppner, S.; Ebert, E.; Baune, M.-C.; Rumbos, C. I.; Athanassiou, C. G.; Okun, Z.; Shpigelman, A. (2025). Impact of high-pressure homogenization on the physicochemical characteristics of pea and potato protein isolates: Implications for tuned properties in aqueous system. LWT, 230, 118290.
Qiu, B.; Yu, J.; Chen, D.; Zeng, Y.; Li, C.; Yu, P.; Yang, Y.; Huang, X.; Liang, Y.; An, X.; Okun, Z.; Shpigelman, A.; Achmon, Y. (2025). Sustainable valorization of tea waste by enhanced caffeine extraction via microbial-driven solid-state fermentation. Environmental Technology & Innovation, 40, 104365.
Zeng, Y.; Li, C.; Yu, P.; Qiu, B.; Okun, Z.; Chen, C.; Li, W.; Zhi, D.; Shpigelman, A.; Achmon, Y. (2025). Valorization of tea (Camellia Sinensis) waste: Extraction of bioactive compounds using ionic liquids and evaluation of their stability, efficiency, and volatile profiles during the process. Food Chemistry, 492, 145338.
Li, C.; Arroo, R. R. J.; Shpigelman, A.; Xiao, J. (2025) Aminated polyphenols from strecker degradation of amino acids in food processing: a class of novel bioactive components. Food Chemistry International p. fci2.2.
Zhang, H.; Zhang, J.; Cao, H.; Högger, P.; Arroo, R.; Farag, M. A.; Shpigelman, A.; Xiao, J.; Li, C. (2025). Amination of flavonoids possessing a pyrogallol group in cell culture medium at 37°C. Food Frontiers. 6 (2), 1058–1078.
2024
Weiss, V., Okun, Z., & Shpigelman, A. (2024). Ternary anthocyanin-iron ion-pectin interactions: Structure-dependent formation and spectral properties as potential Tools for more stable blue colorants. Food Hydrocolloids, 110035.
Shapira, O., Levy, R., Okun, Z., & Shpigelman, A. (2024). The effect of pressure on degradation kinetics of polyphenols: Impact of polyphenol structure at hyperbaric storage conditions. Innovative Food Science & Emerging Technologies, 103631.
CG Athanassiou, S Smetana, D Pleissner, A Tassoni, L Gasco, F Gai, A Shpigelman, M Bravo Cadena, M Gastli, LEC Conceição, E Gronich, S Paolacci, V Chalkidis, M Kuthy, RE Stolzenberger, A El Yaacoubi, C Mehlhose, J-I Petrusán, CI Rumbos (2024). Circular and inclusive utilization of alternative proteins: A European and Mediterranean perspective. Current Opinion in Green and Sustainable Chemistry, 46:100892.
Berenshtein, L., Okun, Z., and Shpigelman, A. (2024). Stability and Bioaccessibility of Lignans in Food Products. ACS omega 9.2, 2022-2031.
2023
Weiss, V., Okun, Z. and Shpigelman, A. (2023). Tackling the safety and health effects of food colorants. Food Safety and Health. 1(2), pp.107-109.
Weiss, V., Okun, Z., & Shpigelman, A. (2023). Utilization of hydrocolloids for the stabilization of pigments from natural sources. Current Opinion in Colloid & Interface Science, 101756.
Zou, Y., Qiu, B., Lin, F., Wu, W., Guo, R., Xing, J., Shpigelman, A., Achmon, Y. (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.). Frontiers in Sustainable Food Systems, 7, 1174528.
Eran Nagar, E.; Okun, Z.; Shpigelman, A. (2023) In vitro bioaccessibility of polyphenolic compounds: the effect of dissolved oxygen and bile. Food Chemistry, 404, 134490.
Shpigelman, A., Levy, R., & Okun, Z. (2023). U.S. Patent Application No. 17/823,933.
Shkolnikov Lozober, H., Okun, Z., Parvari, G., & Shpigelman, A. (2023). The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins. Antioxidants, 12(3), 568.