2019
Alfassi, G.; Rein, D.M.; Shpigelman, A.; Cohen, Y. (2019). Partially acetylated cellulose dissolved in aqueous solution: Physical properties and enzymatic hydrolysis. Polymers, 11, 1734.
Stübler, A.S.; Lesmes, U.; Heinz, V.; Rauh, C.; Shpigelman, A.; Aganovic, K. (2019). Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model. European Food Research and Technology, 245, 2499–2514.
Moscovici Joubran, A.; Katz, I.H.; Okun, Z.; Davidovich-Pinhas, M.; Shpigelman, A. (2019). The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar. Innovative Food Science and Emerging Technologies, 57, 102203.
Levy, R.; Okun, Z.; Shpigelman, A. (2019). The influence of chemical structure and the presence of ascorbic acid on anthocyanins stability and spectral properties in purified model systems. Foods, 8, 207.
David, S.; Fahoum, L.; Rozen, G.; Shaoul, R.; Shpigelman, A.; Meyron-Holtz, E.G.; Lesmes, U. (2019). Reply to the comment on “revisiting the carrageenan controversy: Do we really understand the digestive fate and safety of carrageenan in our foods?” by M. Weiner and J. McKim,: Food Funct., 2019, 10: DOI: 10.1039/C8FO01282B. Food and Function, 10, 1763–1766.
2018
Chirug, L.; Okun, Z.; Ramon, O.; Shpigelman, A. (2018). Iron ions as mediators in pectin-flavonols interactions. Food Hydrocolloids, 84, 441–449.
Grauwet, T.; Shpigelman, A. (2018). Headspace fingerprint as a potential multivariate intrinsic indicator to monitor temperature variation of thermal in-pack processes: a case-study on broccoli puree. Innovative Food Science and Emerging Technologies, 48, 122–130.
Sharabi, S.; Okun, Z.; Shpigelman, A. (2018). Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: direct and indirect effects. Innovative Food Science and Emerging Technologies, 47, 161–169.
Lorenzo, J.M.; Pateiro, M.; Domínguez, R.; Barba, F.J.; Putnik, P.; Kovačević, D.B.; Shpigelman, A.; Granato, D.; Franco, D. (2018). Berries extracts as natural antioxidants in meat products: a review. Food Research International, 106, 1095–1104.
Benjamin, O.; Davidovich-Pinhas, M.; Shpigelman, A.; Rytwo, G. (2018). Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese. Food Hydrocolloids, 75, 95–106.
David, S.; Shani Levi, C.; Fahoum, L.; Ungar, Y.; Meyron-Holtz, E.G.; Shpigelman, A.; Lesmes, U. (2018). Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods? Food and Function, 9, 1344–1352.
2017
Putnik, P.; Barba, F.J.; Lorenzo, J.M.; Gabrić, D.; Shpigelman, A.; Cravotto, G.; Bursać Kovačević, D. (2017). An integrated approach to mandarin processing: food safety and nutritional quality, consumer preference, and nutrient bioaccessibility. Comprehensive Reviews in Food Science and Food Safety, 16, 1345–1358.
Poojary, M.M.; Putnik, P.; Bursać Kovačević, D.; Barba, F.J.; Lorenzo, J.M.; Dias, D.A.; Shpigelman, A. (2017). Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies. Journal of Food Composition and Analysis, 61, 28–39.
Putnik, P.; Bursać Kovačević, D.; Režek Jambrak, A.; Barba, F.J.; Cravotto, G.; Binello, A.; Lorenzo, J.M.; Shpigelman, A. (2017). Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citrus wastes – a review. Molecules, 22, 680.
Li, S.; Li, X.; Shpigelman, A.; Lorenzo, J.M.; Montesano, D.; Barba, F.J. (2017). Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by: Lactobacillus casei-01. Food and Function, 8, 2760–2770.
2016
Nguyen, H.H.; Shpigelman, A.; Van Buggenhout, S.; Moelants, K.; Haest, H.; Buysschaert, O.; Hendrickx, M.; Van Loey, A. (2016). The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink. European Food Research and Technology, 242, 703–712.
Jamsazzadeh Kermani, Z.; Shpigelman, A.; Bernaerts, T.M.M.; Van Loey, A.M.; Hendrickx, M.E. (2016). The effect of exogenous enzymes and mechanical treatment on mango purée: microscopic, mesoscopic, and macroscopic evaluation. Innovative Food Science and Emerging Technologies, 33, 438–449.