| Sensory attributes of edible insects and insect-based foods–Future outlooks for enhancing consumer appeal M Mishyna, J Chen, O Benjamin Trends in Food Science & Technology 95, 141-148, 2020 | 275 | 2020 |
| Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera) M Mishyna, JJI Martinez, J Chen, O Benjamin Food Research International 116, 697-706, 2019 | 216 | 2019 |
| Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers O Benjamin, P Silcock, M Leus, DW Everett Food hydrocolloids 27 (1), 109-118, 2012 | 118 | 2012 |
| The influence of grasshopper (Schistocerca gregaria) powder enrichment on bread nutritional and sensorial properties M Haber, M Mishyna, JJI Martinez, O Benjamin Lwt 115, 108395, 2019 | 105 | 2019 |
| Emulsifying properties of legume proteins compared to β‐lactoglobulin and tween 20 and the volatile release from oil‐in‐water emulsions O Benjamin, P Silcock, J Beauchamp, A Buettner, DW Everett Journal of Food Science 79 (10), E2014-E2022, 2014 | 87 | 2014 |
| Standard methods for Apis mellifera brood as human food AB Jensen, J Evans, A Jonas-Levi, O Benjamin, I Martinez, B Dahle, ... Journal of Apicultural Research 58 (2), 1-28, 2019 | 80 | 2019 |
| Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH M Mishyna, JJI Martinez, J Chen, M Davidovich-Pinhas, O Benjamin Food Hydrocolloids 91, 117-126, 2019 | 72 | 2019 |
| Edible larvae and pupae of honey bee (Apis mellifera): Odor and nutritional characterization as a function of diet M Haber, M Mishyna, JJI Martinez, O Benjamin Food chemistry 292, 197-203, 2019 | 70 | 2019 |
| Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese O Benjamin, M Davidovich-Pinhas, A Shpigelman, G Rytwo Food Hydrocolloids 75, 95-106, 2018 | 63 | 2018 |
| Microbial, nutritional, and organoleptic quality of pomegranate juice following high‐pressure homogenization and low‐temperature pasteurization O Benjamin, D Gamrasni Journal of food science 85 (3), 592-599, 2020 | 51 | 2020 |
| Characterization of Moringa oleifera leaf and seed protein extract functionality in emulsion model system D Patil, Y Vaknin, G Rytwo, C Lakemond, O Benjamin Innovative Food Science & Emerging Technologies 75, 102903, 2022 | 48 | 2022 |
| Development of model mouth for food oral processing studies: Present challenges and scopes S Panda, J Chen, O Benjamin Innovative food science & emerging technologies 66, 102524, 2020 | 44 | 2020 |
| Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions O Benjamin, P Silcock, J Beauchamp, A Buettner, DW Everett Food chemistry 140 (1-2), 124-134, 2013 | 42 | 2013 |
| Drying methods differentially alter volatile profiles of edible locusts and silkworms M Mishyna, M Haber, O Benjamin, JJI Martinez, J Chen Journal of Insects as Food and Feed 6 (4), 405-416, 2020 | 37 | 2020 |
| Electronic tongue as an objective evaluation method for taste profile of pomegranate juice in comparison with sensory panel and chemical analysis O Benjamin, D Gamrasni Food Analytical Methods 9, 1726-1735, 2016 | 35 | 2016 |
| Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method O Benjamin, M Leus, DW Everett Food Research International 44 (1), 417-424, 2011 | 30 | 2011 |
| Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth O Benjamin, P Silcock, J Beauchamp, A Buettner, DW Everett Journal of agricultural and food chemistry 60 (39), 9918-9927, 2012 | 28 | 2012 |
| Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems O Benjamin, M Lassé, P Silcock, DW Everett International Dairy Journal 26 (1), 36-40, 2012 | 27 | 2012 |
| Development of a model mouth containing an artificial tongue to measure the release of volatile compounds O Benjamin, P Silcock, JA Kieser, JN Waddell, MV Swain, DW Everett Innovative Food Science & Emerging Technologies 15, 96-103, 2012 | 27 | 2012 |
| Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: taste, texture and shelf life evaluation IK Carmi, O Benjamin International Journal of Dairy Technology 70 (3), 354-364, 2017 | 20 | 2017 |