Overview of microencapsulates for use in food products or processes and methods to make them NJ Zuidam, E Shimoni Encapsulation technologies for active food ingredients and food processing, 3-29, 2010 | 616 | 2010 |
Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars OF Osundahunsi, TN Fagbemi, E Kesselman, E Shimoni Journal of agricultural and food chemistry 51 (8), 2232-2236, 2003 | 340 | 2003 |
Utilization of amylose− lipid complexes as molecular nanocapsules for conjugated linoleic acid I Lalush, H Bar, I Zakaria, S Eichler, E Shimoni Biomacromolecules 6 (1), 121-130, 2005 | 281 | 2005 |
Microencapsulation of Lactobacillus paracasei by spray freeze drying D Semyonov, O Ramon, Z Kaplun, L Levin-Brener, N Gurevich, E Shimoni Food Research International 43 (1), 193-202, 2010 | 255 | 2010 |
Polymorphism of resistant starch type III K Shamai, H Bianco-Peled, E Shimoni Carbohydrate Polymers 54 (3), 363-369, 2003 | 245 | 2003 |
Bacterial community composition and structure of biofilms developing on nanofiltration membranes applied to wastewater treatment H Ivnitsky, I Katz, D Minz, G Volvovic, E Shimoni, E Kesselman, R Semiat, ... Water research 41 (17), 3924-3935, 2007 | 238 | 2007 |
Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes U Lesmes, SH Cohen, Y Shener, E Shimoni Food Hydrocolloids 23 (3), 667-675, 2009 | 219 | 2009 |
Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice S Leizerson, E Shimoni Journal of Agricultural and Food Chemistry 53 (9), 3519-3524, 2005 | 219 | 2005 |
Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating S Leizerson, E Shimoni Journal of agricultural and food chemistry 53 (10), 4012-4018, 2005 | 214 | 2005 |
Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks NKO Ojijo, I Neeman, S Eger, E Shimoni Journal of the Science of Food and Agriculture 84 (12), 1585-1593, 2004 | 194 | 2004 |
Development of functional bread containing nanoencapsulated omega-3 fatty acids V Gökmen, BA Mogol, RB Lumaga, V Fogliano, Z Kaplun, E Shimoni Journal of Food Engineering 105 (4), 585-591, 2011 | 190 | 2011 |
Thermal stability of genistein and daidzein and its effect on their antioxidant activity Y Ungar, OF Osundahunsi, E Shimoni Journal of Agricultural and Food Chemistry 51 (15), 4394-4399, 2003 | 186 | 2003 |
Characterization of membrane biofouling in nanofiltration processes of wastewater treatment H Ivnitsky, I Katz, D Minz, E Shimoni, Y Chen, J Tarchitzky, R Semiat, ... Desalination 185 (1-3), 255-268, 2005 | 184 | 2005 |
Studying different dimensions of amylose–long chain fatty acid complexes: Molecular, nano and micro level characteristics S Zabar, U Lesmes, I Katz, E Shimoni, H Bianco-Peled Food Hydrocolloids 23 (7), 1918-1925, 2009 | 179 | 2009 |
Examining for possible non-thermal effects during heating in a microwave oven A Shazman, S Mizrahi, U Cogan, E Shimoni Food Chemistry 103 (2), 444-453, 2007 | 174 | 2007 |
Effects of resistant starch type III polymorphs on human colon microbiota and short chain fatty acids in human gut models U Lesmes, EJ Beards, GR Gibson, KM Tuohy, E Shimoni Journal of Agricultural and Food Chemistry 56 (13), 5415-5421, 2008 | 165 | 2008 |
Therapeutic ultrasound-mediated DNA to cell and nucleus: bioeffects revealed by confocal and atomic force microscopy M Duvshani-Eshet, L Baruch, E Kesselman, E Shimoni, M Machluf Gene therapy 13 (2), 163-172, 2006 | 162 | 2006 |
Structural and functional properties of amylose complexes with genistein R Cohen, Y Orlova, M Kovalev, Y Ungar, E Shimoni Journal of agricultural and food chemistry 56 (11), 4212-4218, 2008 | 157 | 2008 |
Isolation of a Bacillus sp. capable of transforming isoeugenol to vanillin E Shimoni, U Ravid, Y Shoham Journal of Biotechnology 78 (1), 1-9, 2000 | 147 | 2000 |
Improving bioavailability and stability of genistein by complexation with high-amylose corn starch R Cohen, B Schwartz, I Peri, E Shimoni Journal of Agricultural and Food Chemistry 59 (14), 7932-7938, 2011 | 143 | 2011 |