אופיר בנימין

ד"ר אופיר בנימין
Dr. ofir benjamin

דיסציפלינות ראשיותMain Disciplines
תחומי מחקר / מילות מפתחKeywords
פרסומים ויצירות עיקריים / עדכנייםMain / Recent Publications
  • 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:

  • 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

  • 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.

  • 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., 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

  • 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

  • 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

  • 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

מענקים ופרסים | Grants and Awards

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ICA

Valorization of apple pomace waste for food applications

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

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Chief scientist of Agriculture Ministry

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

ביחד עם Maya Davidovic (Technion)

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GFI- Good Food Institute

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

ביחד עם Dr. Lior Rubinovitz (MIGAL)

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Economy ministry – Magneton grant

Detection and development of functional and healthy ingredients from corn cob

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

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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

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

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MIGAL

Apple waste powder as super food ingredient

ביחד עם Prof. Rafi Stern (Northern Agriculture research

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Israel dairy board

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

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

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BARD

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

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

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Agriculture Ministry

Protein replacement source and functional ingredients from edible insects

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

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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

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

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Health Ministry and Israel dairy board

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

ביחד עם Prof. Jabob Vaya (MIGAL)

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Israel dairy board

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

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