Publications

1.      Benjamin, O., Leus, M., & Everett, D. W. (2011). Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method. Food Research International, 44(1), 417-424. IF 3.535, ranked 13/243 in Food science.
2.      Benjamin, O., Leus, M., Silcock, P., and Everett, D.W. (2012). Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers Food Hydrocolloids, 27, 109-118. IF 4.355, ranked 4/123 in Food science.
3.      Benjamin, O., Lassé, M., Silcock, P., and Everett, D.W. (2012). Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems. International Dairy Journal special issue of NIZO 7th dairy conference, 26,36-40. IF 2.297, ranked 25/123 in Food science.
4.      Benjamin, O., Silcock, P.,Kieser, J.A., Waddell, J.N., Swain, M.V., and Everett, D.W. (2012) Model mouth design with artificial tongue to analyze release of volatile compounds under pressure patterns. Innovative Food Science and Emerging Technologies, 15, 96-103. IF 2.248, ranked 17/123 in Food science.        
5.      Benjamin, O., Silcock, P. and Everett, D.W. (2012) Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouthJournal of Agriculture and Food Chemistry, 60, 9918-9927.IF 3.107 ,ranked 15/123 in Food science and technology.
6.      Benjamin, O., Silcock, P., Beauchamp, J., Buettner A. and Everett D.W (2013) Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions. Food Chemistry,140(1-2):124-34. IF 3.259, ranked 12/123 in Food science.
7.      *Benjamin, O., Silcock, P., Beauchamp, J., Buettner A. and Everett D.W. (2014) Emulsifying properties of legume proteins compared to β-lactoglobulin and Tween-20 and the volatile release from oil-in-water emulsions.Journal of Food Science, 79(10):2014-2022. IF 1.791, ranked 45/123 in Food science
8.      *Jones, A., Benjamin, O. Martinez, J.-J. I. (2014Does a parasite change the nutritional value of an insect? Varroa mites on honey bees as a model. Journal of Insects as Food and Feed. 1(2): 141-147.
9.      *Benjamin, O. Gamrasni, D. (2015) Electronic tongue as an objective evaluation method for taste profile of pomegranate juice in comparison with sensory panel and chemical analysis. Food Analytical Methods. 8(10):1-10IF 1.95
10.  *Kirshenbaum, L. M, BenjaminO, Porat, R. (2015) "Sensory and nutritional qualities of pomegranate juices extracted from separated arils and pressed whole fruits". Journal of the Science of Food and Agriculture. 96(4): 1313-8. IF 1.879, ranked 41/123 in Food science
11.  *Carmi. I, Benjamin. O, (2016) " Reduction in sodium content of fresh, semi-hard Tzfat cheese using salt replacer mixtures: taste, texture and shelf-life evaluation". International Journal of Dairy Technology. submitted IF 0.943, ranked 72/123 in Food science