Institute of Biochemistry, Food Science and Nutrition
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem
Sam Saguy, D.Sc.
M. Sc. Degree
Eliahu Cohen. The Effect of Water Activity and Moisture Content on the Stability
of Beet Powder Pigments, 1982.
Rachamim Palombo. The Effect of Water Activity on Quality Factors of Enriched
Dehydrated Milk Powder During Storage, 1984.
Dorit Rassis. Quality Losses in Aseptic Citrus Products, 1993.
Sigalit Berenzon. Extention of Shelf-Life of Military Ration Biscuits,
Galia Cukierman. Factors Affecting External Corrosion of Twist-Off Caps, 1996.
Moshe Rubnov. The Effect of Surface Properties on Oil Uptake in Deep Fat
Frying of Food Systems, 1997.
Yohai Ben Zikri. Fat Oxidation in Stored Frozen Fish, 1997.
Keren Gancz. Mechanism of Reducing Oil Uptake and Enhancing Crispness by Coating
of Deep Fat Fried Products (in collaboration with Prof. A. Nussinovitch). 2000.
Dina Dana. Prevention of Oil Deterioration during Frying with Water
Alejandro Marabi. Reconstitution of Dry Food Particulates: Kinetics and Mechanism,
Vera Hershkovits. Effect of 1-methylcyclopropene (1-MCP) on Ripening
Processes in Avocado and Mango Fruits. (in collaboration with Dr. E. Pesis), 2004.
Oranit Troygot. Modeling Rehydration of Porous Food Materials (in collaboration
with Prof. R. Wallach). 2010.
Eynav Kliger. Controlled Exogenous Enzyme Imbibition and Activation in Whole
Chickpea Seed Enzyme Reactor (SER) In collaboration with Prof. L. Fischer). 2010.
Paula Carolina Bonafede Kotli. Quantification of Open Innovation Status, Practices
and Utilization in The Israeli Food Industry (in collaboration with Prof. A. Heiman),
Ph. D. Degree
Eliahu Cohen, Development of a Kinetic Model for Food Quality Losses during
Thermal Processes and Evaluation of its Extension to Storage Conditions (in collaboration
with Prof. H. Mannheim and Prof. Y.Birk). 1994.
Eli Pinthus, Characterization of Oil Uptake in Deep Fat Frying of Food
Dorit Kedar Rassis, Learning the Governing Mechanisms of the Physical and
Structural Characteristics of a Cellular Solid and Their Influence on Quality Parameters
in Food. (in collaboration with Prof. A. Nussinovitch), 1999.
Eli Shlevin , Thermal Control of Soil Borne Pathogens: Quantification, Prediction
and Survival under various Temperature Regimes in Greenhouse Space during its
Solarization (in collaboration with Prof. J. Katan and Prof. Y. Mahrer). 2001.
Tammy Meiron Zajman, Studying the mechanism controling adhesion of food coating.
Alejandro Marabi (in collaboration with Prof. R. Wallach and Dr. A. Burbridge).