The Influence of Chemical Structure and the Presence of Ascorbic Acid on Anthocyanins Stability and Spectral Properties in Purified Model Systems

por Levy, Rachel, Okun, Zoya, Shpigelman, Avi
Publicado 2019

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

por Shkolnikov Lozober, Hani, Okun, Zoya, Parvari, Galit, Shpigelman, Avi
Publicado 2023

The Link between Polyphenol Structure, Antioxidant Capacity and Shelf-Life Stability in the Presence of Fructose and Ascorbic Acid

por Hanuka Katz, Inbal, Eran Nagar, Eden, Okun, Zoya, Shpigelman, Avi
Publicado 2020

Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

por Katzav, Hadas, Chirug, Libi, Okun, Zoya, Davidovich-Pinhas, Maya, Shpigelman, Avi
Publicado 2020