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Flavor release and stability comparison between nano and conventional emulsion as influenced by saliva.
J Food Sci Technol. 2022 Nov;59(11):4530-4541. doi: 10.1007/s13197-022-05534-w. Epub 2022 Jun 26.
J Food Sci Technol. 2022.
PMID: 36193484
Free PMC article.
Microbial, nutritional, and organoleptic quality of pomegranate juice following high-pressure homogenization and low-temperature pasteurization.
Benjamin O, Gamrasni D.
Benjamin O, et al.
J Food Sci. 2020 Mar;85(3):592-599. doi: 10.1111/1750-3841.15032. Epub 2020 Feb 9.
J Food Sci. 2020.
PMID: 32037585
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Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera).
Mishyna M, Martinez JI, Chen J, Benjamin O.
Mishyna M, et al. Among authors: benjamin o.
Food Res Int. 2019 Feb;116:697-706. doi: 10.1016/j.foodres.2018.08.098. Epub 2018 Sep 3.
Food Res Int. 2019.
PMID: 30716997
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Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits.
Mayuoni Kirshenbaum L, Benjamin O, Porat R.
Mayuoni Kirshenbaum L, et al. Among authors: benjamin o.
J Sci Food Agric. 2016 Mar 15;96(4):1313-8. doi: 10.1002/jsfa.7224. Epub 2015 May 29.
J Sci Food Agric. 2016.
PMID: 25899046
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