Avi Shpigelman - Search Results

Year	Number of Results
2012	1
2013	1
2014	5
2015	2
2017	4
2018	2
2019	3
2020	5
2021	1
2022	3
2023	2
2024	1

1

Editorial to the IFSET special issue on the 34rd EFFoST International Conference.

Taoukis P, Shpigelman A. Taoukis P, et al. Among authors: shpigelman a. Innov Food Sci Emerg Technol. 2022 Jul;79:103031. doi: 10.1016/j.ifset.2022.103031. Epub 2022 May 18. Innov Food Sci Emerg Technol. 2022. PMID: 36276609 Free PMC article. No abstract available.

2

Stability and Bioaccessibility of Lignans in Food Products.

Berenshtein L, Okun Z, Shpigelman A. Berenshtein L, et al. Among authors: shpigelman a. ACS Omega. 2024 Jan 2;9(2):2022-2031. doi: 10.1021/acsomega.3c07636. eCollection 2024 Jan 16. ACS Omega. 2024. PMID: 38250420 Free PMC article. Review.

3

Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?

David S, Shani Levi C, Fahoum L, Ungar Y, Meyron-Holtz EG, Shpigelman A, Lesmes U. David S, et al. Among authors: shpigelman a. Food Funct. 2018 Mar 1;9(3):1344-1352. doi: 10.1039/c7fo01721a. Epub 2018 Feb 22. Food Funct. 2018. PMID: 29469913 Review.

4

Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review.

Putnik P, Bursać Kovačević D, Režek Jambrak A, Barba FJ, Cravotto G, Binello A, Lorenzo JM, Shpigelman A. Putnik P, et al. Among authors: shpigelman a. Molecules. 2017 Apr 27;22(5):680. doi: 10.3390/molecules22050680. Molecules. 2017. PMID: 28448474 Free PMC article. Review.

5

In vitro bioaccessibility of polyphenolic compounds: The effect of dissolved oxygen and bile.

Eran Nagar E, Okun Z, Shpigelman A. Eran Nagar E, et al. Among authors: shpigelman a. Food Chem. 2023 Mar 15;404(Pt A):134490. doi: 10.1016/j.foodchem.2022.134490. Epub 2022 Oct 3. Food Chem. 2023. PMID: 36242958

6

The Effect of Storage and Pasteurization (Thermal and High-Pressure) Conditions on the Stability of Phycocyanobilin and Phycobiliproteins.

Shkolnikov Lozober H, Okun Z, Parvari G, Shpigelman A. Shkolnikov Lozober H, et al. Among authors: shpigelman a. Antioxidants (Basel). 2023 Feb 24;12(3):568. doi: 10.3390/antiox12030568. Antioxidants (Basel). 2023. PMID: 36978816 Free PMC article.

7

Structure dependent stability and antioxidant capacity of strawberry polyphenols in the presence of canola protein.

Hanuka-Katz I, Okun Z, Parvari G, Shpigelman A. Hanuka-Katz I, et al. Among authors: shpigelman a. Food Chem. 2022 Aug 15;385:132630. doi: 10.1016/j.foodchem.2022.132630. Epub 2022 Mar 4. Food Chem. 2022. PMID: 35334342

8

Berries extracts as natural antioxidants in meat products: A review.

Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D. Lorenzo JM, et al. Among authors: shpigelman a. Food Res Int. 2018 Apr;106:1095-1104. doi: 10.1016/j.foodres.2017.12.005. Epub 2017 Dec 5. Food Res Int. 2018. PMID: 29579903

9

Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization.

Romano A, Lajterer C, Shpigelman A, Lesmes U. Romano A, et al. Among authors: shpigelman a. Food Chem. 2021 Aug 1;352:129306. doi: 10.1016/j.foodchem.2021.129306. Epub 2021 Feb 19. Food Chem. 2021. PMID: 33677213

10

The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins.

David S, Wojciechowska A, Portmann R, Shpigelman A, Lesmes U. David S, et al. Among authors: shpigelman a. Food Res Int. 2020 Apr;130:108964. doi: 10.1016/j.foodres.2019.108964. Epub 2020 Jan 3. Food Res Int. 2020. PMID: 32156399

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