ד"ר אופיר בנימין

Dr. Ofir Benjamin

מוסד עיקרי

המכללה האקדמית תל חי

Tel Hai College

דוא״ל

ofirbe at telhai.ac.il

קורות חייםCV

דיסציפלינות ראשיותMain Disciplines

Agriculture, Food Science

תחומי מחקר / מילות מפתחKeywords

Food science technology, Food sensory, Food structure

פרסומים ויצירות עיקריים / עדכנייםMain / Recent Publications

Sandip Panda, Naama Degany, Xiaofeng Zhang, Jianshe Chen, Avi Meirowitz, Rachel Sarig, Ofir Benjamin, A novel electro-mechanical chewing system for food oral processing research: A comprehensive design approach, Innovative Food Science & Emerging Technologies, Volume 95, 2024, 103735
Xiaofeng Zhang, Jianshe Chen, Sandip Panda, Ofir Benjamin, Feasibility analysis of a newly developed multifunctional mastication simulator,
Innovative Food Science & Emerging Technologies, Volume 87, 2023, 103393
Pardo, H., Owoyemi, A., Goldenberg, L., Yaniv, Y., Benjamin, O., Doron-Faigenboim, A., Porat, R., et al. (2023). Quality and Flavor of ‘Aliza’ Fruit: A Unique Pomelo × Mandarin Hybrid. Horticulturae, 9(4), 420. MDPI AG.
Israeli, D., Prigat Goldfriend, Y., Dikovsky, D. et al. Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics. Eur Food Res Technol (2023).
Ya'’ara Cattan, Devashree Patil, Yiftach Vaknin, Giora Rytwo, Catriona Lakemond, Ofir Benjamin, Characterization of Moringa oleifera leaf and seed protein extract functionality in emulsion model system, Innovative Food Science & Emerging Technologies, Volume 75, 2022
Sanni, O., Lakemond, C.M. & Benjamin, O. Flavor release and stability comparison between nano and conventional emulsion as influenced by saliva. J Food Sci Technol (2022).
Pardo H., Owoyemi A., Benjamin O., Goldenberg L, Yaniv Y., Doron- Faigenboim A., Carmi N., Porat R (2021).. Sensory Analysis of a New Citrus Juice made from 'Aliza' Fruit: A New Pomelo x Mandarin Hybrid. Journal Food Science Nutrition Research 4(1):320-330.
Panda S., Chen J., Benjamin O. (2020). Development of Model Mouth for Food Oral Processing Studies: Present Challenges and Scopes. Innovative Food Science and Emerging Technologies 66:
Benjamin, O. and Gamrasni, D. (2020), Microbial, nutritional, and organoleptic quality of pomegranate juice following high-pressure homogenization and low-temperature pasteurization. Journal of Food Science, 85: 592-599.
Mishyna M., Martinez I., Chen J., Benjamin O. (2019). “Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera)”. Food Research International. 116:696-706. IF 3.5, ranked 18/123 in Food science
Mishyna M., Martinez I., Davidovich-Pinhas M., Chen J., Benjamin O. (2019). Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH. Food Hydrocolloids. 91:117-126. IF 5.09, ranked 5/123 in Food science
Mishyna M., Haber. M., Benjamin O., Martinez I., Chen J. (2019). Drying methods differentially alter volatile and odor sensory profiles of edible insects. Journal of Insects as Food and Feed.
Mishyna M., Chen J., Benjamin O. (2019). Sensory attributes of edible insects and insect-based foods - future outlooks for enhancing consumer appeal. Trends in Food Science & Technology 95:141-148
M. Haber, M. Mishyna, J.J. Itzhak Martinez, O. Benjamin, Edible larvae and pupae of honey bee (Apis mellifera): Odor and nutritional characterization as a function of diet, Food Chemistry, Volume 292, 2019, Pages 197-203
Haber. M., Mishyna M., Martinez I., Benjamin O. (2019). Edible honey bee (Apis mellifera) brood: Odour and nutritional characterization as a function of life stage and diet”. Food Chemistry.IF 5.39. ranked 8/123 in Food science .292:197-203.
Annette Bruun Jensen, Josh Evans, Adi Jonas-Levi, Ofir Benjamin, Itzhak Martinez, Bjørn Dahle, Nanna Roos, Antoine Lecocq & Kirsten Foley (2019) Standard methods for Apis mellifera brood as human food, Journal of Apicultural Research, 58:2, 1-28
Haber. M., Mishyna M., Martinez I., Benjamin O. (2018). The influence of grasshopper (schistocerca gregaria) powder enrichment on bread nutritional and sensorial properties. LWT - Food Science and Technology.115:108395
Salles, C., Benjamin, O. (2017). Models of the Oral Cavity for the Investigation of Olfaction. In: Buettner, A. (eds) Springer Handbook of Odor. Springer Handbooks. Springer, Cham.
Carmi, I.K. and Benjamin, O. (2017), Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: taste, texture and shelf life evaluation. Int J Dairy Technol, 70: 354-364.
Benjamin O., Gamrasni, D. (2017). "High homogenization pressure and thermal pasteurization influence on microbial, nutritional and sensorial quality of pomegranate juice". Journal of Food Science and Technology
Benjamin O., Davidovich-Pinhas M., Shpigelman A., Rytwo G.(2017)."Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese", Food Hydrocolloids. 75:95-106
Mayuoni Kirshenbaum, L., Benjamin, O. and Porat, R. (2016), Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits. J. Sci. Food Agric., 96: 1313-1318.
Benjamin, O., Gamrasni, D. Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis. Food Anal. Methods 9, 1726–1735 (2016).

מענקים ופרסים | Grants and Awards

Agriculture Ministry

Protein replacement source and functional ingredients from edible insects

בשיתוף עם Dr. Jean-Jacques Itzhak Martinez (PI), Dr. Doron Lavee, Dr. Adi Jonas, (Tel Hai College, MIGAL)

BARD

Developing advanced chemical and computational methods for assessing organoleptic properties of olive oil

בשיתוף עם Dr. Selina C Wang (UCDAVIS), Dr. Arnon Dag (Volcani Institute)

Chief scientist of Agriculture Ministry

The development of functional cheese substitute based on complex gel formed using plant-based protein and oleogel

בשיתוף עם Maya Davidovic (Technion)

Economy ministry – Magneton grant

Detection and development of functional and healthy ingredients from corn cob

בשיתוף עם Dr. Loai Bashir (Tel Hai- PI), Prof Giora Rytbo (MIGAL) and Zvika Albert (Sanlakol)

GFI- Good Food Institute

Quinoa (Chenopodium quinoa) as a raw material for plant-based meat products

בשיתוף עם Dr. Lior Rubinovitz (MIGAL)

Health Ministry and Israel dairy board

Evaluation of health benefits and organoleptic quality of dairy products made from milk sorted out by near-IR sensor based on fatty acid composition

בשיתוף עם Dr. Roee Gutman (MIGAL), Gabriel Leitner (Veterinary centre), Dr. Uzi Merin (Volcani Institute)

Health Ministry and Israel dairy board

New analytical methods to define raw milk quality using electronic tongue and nose

בשיתוף עם Prof. Jabob Vaya (MIGAL)

Health Ministry and Israel dairy board

Novel analytical methods to define organoleptic quality standards and health security in Israeli food products: olive oil and wine

בשיתוף עם Dr. Arnon Dag, Prof. Zeev Schimolovitz and Dr. Michael Borisover (Volcani Institute), Prof. Josef Kanner (Hebrew University), Dr. Meir Shlissel (Tel Hai College)

ICA

Valorization of apple pomace waste for food applications

בשיתוף עם Dr. Meir Schlissel and Dr. Dani Gamrasni (MIGAL)

Israel dairy board

Organoleptic parameters for raw milk to distinguish level of somatic cell levels using e-tongue and e-nose

בשיתוף עם Dr. Meir Schlissel (PI), Gabriel Leitner (Veterinary center)

Israel dairy board

The influence of salt reduction and alternative replacements on the sensorial quality of dairy product model - the quark

בשיתוף עם Dr. Adin Shwaimer (Israel dairy board), Prof. Jabob Vaya (MIGAL)

MIGAL

Apple waste powder as super food ingredient

בשיתוף עם Prof. Rafi Stern (Northern Agriculture research