Researchers

Dr. Alice (Moscovici) Joubran, 11.2015 – 11.2016,  The effects of high-pressure homogenization on juices

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Ph.D. graduates

Inbal Hanuka Katz, 2022, Stability and Antioxidant Capacity of Polyphenolic Compounds as a Function of their Chemical Structure: The Effect of Common Food Components and Pasteurization

Eden Eran Nagar, 2023

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M.Sc. graduates

Shahar Plaut, 2023.

Or Shapira, 2022, The effect of catechin and anthocyanin structure on the stability and antioxidant activity as s function of pressure in purified and multi-component models

Hadas Katzav, 2019, Thermal and high pressure-assisted gelation of potato protein isolates: rheological and functional properties

Libi Chirug, 2019, The mechanisms of flavonoids-pectin interactions: effects of flavonoids structure and pH

Sion Sharabi, 2017, Effect of ultra-high pressure homogenization on vitamin stability and anti-oxidative properties of milk