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.