publications

List of Publications

Books

A. Nussinovitch (1997). (sole author) Hydrocolloid Applications: Gum Technology in The Food and Other Industries. Chapman and Hall, London, United Kingdom. 354 pp.
A. Nussinovitch (2003). (sole author) Water Soluble Polymer Applications in Foods. Blackwell Science, Oxford, United Kingdom. 226 pp.

1987

A. Nussinovitch, B. Rosen and R. Firstenberg-Eden (l987). Effects of yeasts on the survival of S. aureus in pickled cheese brine. J. Food Protection, 50 (l2), l023-l024.

1988

M. Rotbart, I. Neeman, A. Nussinovitch, I.J. Kopelman and U. Cogan (l988). The extraction of carrageenan and its effect on the gel texture. International Journal of Food Science & Technology, 23, 59l-599.

1989

A. Nussinovitch, M. Peleg and M.D. Normand (l989). A modified Maxwell and a non-exponential model for characterization of the stress relaxation of agar and alginate gels. J. Food Science, 54 (4), l0l3-l0l6.

M.M. Ak, A. Nussinovitch, O.H. Campanella and M. Peleg (l989). Crosslinking rates of thermally preset alginate gels. Biotechnology Progress, 5, 75-77.

A. Nussinovitch and B. Rosen (l989). Cloud destruction in aseptically filled citrus juice. Lebensmittel-Wissenchaft und-Technologie, 22 (2), 60-64.

A. Nussinovitch, B. Rosen, H. Salik and I.J. Kopelman (l989). Effect of heating media on the microbiology and shelf-life of heat pasteurized soft dates. Lebensmittel-Wissenchaft und-Technologie, 22 (5), 245-247.

1990

A. Nussinovitch and M. Peleg (l990). Strength-time relationship of agar and alginate gels. J. Texture Studies, 21, 51-60.

A. Nussinovitch, M.M. Ak, M.D. Normand and M. Peleg (l990). Characterization of gellan gels by uniaxial compression, stress relaxation and creep. J. Texture Studies, 21 (1), 37-49.

A. Nussinovitch, I. Roy and M. Peleg (l990). Testing bread slices in tension. Cereal Chemistry, 67 (1), 101-103.

A. Nussinovitch and M. Peleg (l990). An empirical model for describing weight changes in swelling and shrinking gels. Food Hydrocolloids, 4, 69-76.

A. Nussinovitch and M. Peleg (l990). Mechanical properties of a raspberry product texturized with alginate. J. Food Processing and Preservation, 14 (4), 267-278.

M. Molina, A. Nussinovitch, M.D. Normand and M. Peleg (1990). Selected physical characteristics of ground roasted coffees. J. Food Processing and Preservation, 14 (4), 325-333.

A. Nussinovitch (l990). Chemical composition of date pits. Tropical Science, 30, 421-424.

A. Nussinovitch, I.J. Kopelman and S. Mizrahi (l990). Mechanical criteria of banana ripening. J. Science Food & Agriculture, 53 (1), 63-71.

G. Kaletunc, A. Nussinovitch and M. Peleg (1990). Alginate texturization of highly acid fruit pulps and juices. J. Food Science, 55 (6), 1759-1761.

A. Nussinovitch, I.J. Kopelman and S. Mizrahi (l990). Evaluation of force deformation data as indices to hydrocolloid gel strength and perceived texture. International Journal of Food Science and Technology, 25 (6), 692-698.

A. Nussinovitch, G. Kaletunc, M.D. Normand and M. Peleg (1990). Recoverable work versus asymptotic relaxation modulus in agar carrageenan and gellan gels. J. Texture Studies, 21 (4), 427-438.

A. Nussinovitch, I.J. Kopelman and S. Mizrahi (l990). Effect of hydrocolloids content and minerals on gels mechanical properties. Food Hydrocolloids, 4, 257-265.

1991

S. Swyngedau, A. Nussinovitch, I. Roy, M. Peleg and V. Huang (1991). Comparison of four models for the compressibility of breads and plastic foams. J. Food Science, 56 (3), 756-759.

S. Swyngedau, A. Nussinovitch and M. Peleg (1991). Models for the compressibility of layered polymeric sponges. J. Polymer Engineering and Science, 31 (2), 140-144.

A. Nussinovitch, M.S. Steffens and P. Chinachoti (1991). Exponential model for characterization of the compressive stress strain relationship of bread. Lebensmittel- Wissenchaft und-Technologie, 24 (3), 266-269.

G. Kaletunc, M.D. Normand, A. Nussinovitch and M. Peleg (1991). Determination of gels elasticity by successive compression decompression cycles. Food Hydrocolloids, 5, 237-247.

A. Nussinovitch and M. Peleg (1991). Model for calculating the compressive deformability of double layered curdlan gels. Biotechnology Progress, 7 (3), 272-274.

A. Nussinovitch, I.J. Kopelman and S. Mizrahi (1991). Modeling of the combined effect of fruit pulp, sugar and of gum on some mechanical parameters of agar and alginate gels. Lebensmittel-Wissenchaft und-Technologie,24, 513-517.

A. Nussinovitch, G. Cohen and M. Peleg (1991). Comparison of the compressive characteristics of puffed popcorn and polystyrene foam particles. J. Cellular Plastics, 27, 527-539.

A. Nussinovitch, I.J. Kopelman and S. Mizrahi (1991). Mechanical properties of composite fruit products based on hydrocolloid gel, fruit pulp and sugar. Lebensmittel- Wissenchaft und-Technologie, 24 (3), 214-217.

1992

M. Peleg, M.D. Normand and A. Nussinovitch (1992). On theoretical mixed particle population with a unimodal size distribution. Powder Technology, 68 (3), 281-284.

A. Nussinovitch, M.S. Steffens and P. Chinachoti (1992). Elastic properties of bread crumb. Cereal Chemistry, 69 (6), 678-680.

A. Nussinovitch, R. Velez-Silvestre and M. Peleg (1992). Mechanical properties of hydrocolloids gels filled with internally produced CO₂ gas bubbles. Biotechnology Progress, 8 (5), 424-428.

P.A. Rao, A. Nussinovitch and P. Chinachoti (1992). Effects of selected surfactants on amylopectin recrystallization and on recoverability of bread crumb during storage. Cereal Chemistry, 69 (6), 613-618.

A. Nussinovitch, M. Steffens, P. Chinachoti, and M. Peleg (1992). Effect of strain level and storage time on the recoverable work of compressed bread crumb. J. of Texture Studies, 23 (1), 13-24.

1993

A. Nussinovitch, R. Velez-Silvestre and M. Peleg (1993). Compressive characteristics of freeze-dried agar and alginate gel sponges. Biotechnology Progress, 9, 101-104.

A. Nussinovitch and N. Kampf (1993). Shelf life extension and conserved texture of alginate-coated mushrooms (Agaricus bisporus). Lebensmittel-Wissenchaft und-Technologie, 26, 469-475.

1994

A. Nussinovitch, M. Nussinovitch, R. Shapira and Z. Gershon (1994). Influence of immobilization of bacteria, yeasts and fungi spores on the mechanical properties of agar and alginate gels. Food Hydrocolloids, 8 (3-4), 361-372.

A. Nussinovitch (1994). Resemblance of immobilized Trichoderma viride fungal spores in an alginate matrix to a composite material. Biotechnology Progress, 10 (5), 551-554.

V. Hershko, H.D. Rabinowitch and A. Nussinovitch (1994). Tensile characteristics of ripe tomato skin. Lebensmittel-Wissenchaft und-Technologie, 27, 386-389.

G. Weiner and A. Nussinovitch (1994). Succulent, hydrocolloid-based, texturized fruit. Lebensmittel-Wissenchaft und-Technologie, 27 (4), 394-399.

1995

H.G. Schwartzberg, J. Po-Ching Wu, A. Nussinovitch and J. Mugerwa (1995). Modelling deformation and flow during vapor-induced puffing. J. Food Engineering, 25 (3), 329- 372.

A. Nussinovitch and S. Lurie (1995). Edible coatings for fruits and vegetables. Post Harvest News and Information, 6 (4), 53-57.

A. Nussinovitch, N. Peleg and E. Mey-Tal (1995). Continuous monitoring of changes in shrinking gels. Lebensmittel-Wissenchaft und-Technologie, 28 (3), 347-349.

1996

V. Hershko and A. Nussinovitch (1996). An empirical model for the stress-strain relationships of hydrocolloid gels in tension mode. J. Texture Studies 26, 675-684.

A. Nussinovitch, Y. Aboutbul, Z. Gershon and J. van Rijn (1996). Changes in mechanical, structural and denitrifying properties of entrapped Pseudomonas stutseri bacteria preparations. Biotechnology Progress, 12 (1), 26-30.

A. Nussinovitch, Z. Gershon and M. Nussinovitch (1996). Liquid core hydrocolloid capsules. Food Hydrocolloids, 10, 21-26.

A. Nussinovitch, N. Peleg and E. Mey-Tal (1996). Apparatus for the continuous monitoring of changes in shrinking gels. Food Hydrocolloids 10 (2), 137-141.

A. Nussinovitch and Z. Gershon (1996). A rapid method for determining sphericity of hydrocolloid beads. Food Hydrocolloids, 10 (2), 263-266.

M. Nussinovitch, G. Klinger, G. Soen, A. Magazanuk , B. Volovitz, I. Varsano and A. Nussinovitch (1996). Increased creatine kinase brain isoenzyme (CK-BB) concentration in cerebrospinal fluid with meningitis. Clinical Pediatrics, 35 (7), 349-351.

A. Nussinovitch, G. Ward and E. Mey-Tal (1996). Gloss of fruits and vegetables. Lebensmittel-Wissenchaft und- Technologie, 29 (1-2), 184-186.

G. Ward and A. Nussinovitch (1996). Peel gloss as a potential indicator of banana ripening. Lebensmittel-Wissenchaft und-Technologie, 29 (3), 289-294.

A. Nussinovitch, G. Ward and S. Lurie (1996). Nondestructive measurement of peel gloss and roughness to determine tomato fruit ripening and chilling injury. J. Food Science, 61 (2), 383-387.

S. Lurie and A. Nussinovitch (1996). Compression characteristics, firmness and texture perception of heat treated and untreated apples. International J. Food Science and Technology, 31 (1), 1-5.

O. Ben-Zion and A. Nussinovitch (1996). Predicting the deformability modulus of multi-layered texturized fruit and gels. Lebensmittel-Wissenchaft und-Technologie, 29 (1-2), 129-134.

A. Nussinovitch and V. Hershko (1996). Gellan and alginate vegetable coatings. Carbohydrate Polymers, 30, 185- 192.

V. Hershko, E. Klein and A. Nussinovitch (1996). Relationships between edible coating and garlic skin. J. Food Science, 61 (4), 769-777.

G. Ward and A. Nussinovitch (1996). Gloss properties and surface morphology relationships of fruits. J. Food Science, 61 (5), 973-977.

1997

A. Nussinovitch and Z. Gershon (1997). Physical characteristics of agar-yeast sponges. Food Hydrocolloids, 11 (2), 231-237.

A. Nussinovitch, Z. Gershon and M. Nussinovitch (1997). Temperature stable liquid-core hydrocolloid capsules. Food Hydrocolloids, 11 (2), 209-215.

A. Nussinovitch and O. Ben-Zion (1997). A prediction of the compressive deformabilities of multi-layered gels and texturized fruit, glued together by three different adhesion techniques. Food Hydrocolloids, 11 (3), 253-260.

N. Kampf and A. Nussinovitch (1997). Rheological characterization of κ-carrageenan soy-milk gels. Food Hydrocolloids, 11 (3), 261-269.

A. Nussinovitch and Z. Gershon (1997). Alginate-oil sponges. Food Hydrocolloids, 11 (3), 281-286.

J. van Rijn and A. Nussinovitch (1997). An empirical model for predicting degradation of organic solids in fish culture systems based on short-term observations. Aqualculture, 154 (2), 173-179.

G. Ward and A. Nussinovitch (1997). Characterizing the gloss properties of hydrocolloid films. Food Hydrocolloids, 11 (4), 357-365.

O. Ben-Zion and A. Nussinovitch (1997). Adhesion- strength characteristics of double-layered agar-galactomannan mixed gels. Food Hydrocolloids, 11 (4), 373-384.

O. Ben-Zion and A. Nussinovitch (1997). Physical properties of hydrocolloid wet glues. Food Hydrocolloids, 11 (4), 429-442.

Y. Tal, J. van Rijn and A. Nussinovitch (1997). Improvement of structural and mechanical properties of denitrifying alginate beads by freeze-drying. Biotechnology Progress, 13 (6), 788-793.

D. Rassis, A. Nussinovitch and I.S. Saguy (1997). Tailor-made porous foods. International J. of Food Science and Technology, 32 (4), 271-278.

1998

R. Reifen, E. Edris and A. Nussinovitch (1998). A novel, vitamin A-fortified, edible hydrocolloid sponge for children. Food Hydrocolloids, 12 (1), 111-114.

Z. Gershon and A. Nussinovitch (1998). Characteristics of enzymatically produced agar-starch sponges. Food Hydrocolloids, 12 (1), 105-110.

V. Hershko, D. Weisman and A. Nussinovitch (1998). Methods for studying surface topography and roughness of onion and garlic skins for coating purposes. J. of Food Science, 63 (2), 317-321.

D. Rassis, I.S. Saguy and A. Nussinovitch (1998). Physical properties of alginate-starch cellular sponges. J. Agricultural and Food Chemistry, 46 (8), 2981-2987.

V. Hershko and A. Nussinovitch (1998). Physical properties of alginate coated onion (Allium cepa) skin. Food Hydrocolloids, 12, 195-202.

V. Hershko and A. Nussinovitch (1998). Relationships between hydrocolloid coating and mushroom structure. J. Agricultural and Food Chemistry, 46 (8), 2988-2997.

V. Hershko and A. Nussinovitch (1998). The behavior of hydrocolloid coatings on vegatative material. Biotechnology Progress, 14, 756-765.

A. Nussinovitch (1998). Hydrocolloid Coating of Foods: An invited review. Leatherhead Food Industry Journal, 1 (3), 174- 188.

1999

N. Kampf and A. Nussinovitch (1999). Influence of creep phenomenon and surface roughness on the adhesion of Xenopus laevis eggs to different substrates. J. of Adhesion Science and Technology,13 (4), 453-475.

Y. Tal, J. van Rijn and A. Nussinovitch (1999). Improvement of mechanical and biological properties of freeze-dried denitrifying alginate beads by using starch as a filler and carbon source. Applied Microbiology Biotechnology, 51 (6), 773-779.

2000

A. Nussinovitch and M. Peleg (2000). Analysis of the fluctuating patterns of microbial counts in frozen industrial food products. Food Research International, 33(1), 53-62.

N. Kampf, C. Zohar and A. Nussinovitch (2000). Alginate coating of Xenopus laevis embryos. Biotechnology Progress, 16, 497-505.

N. Kampf, C. Zohar and A. Nussinovitch (2000). Hydrocolloid coating of Xenopus laevis embryos. Biotechnology Progress, 16, 480-487.

S. Chen and A. Nussinovitch (2000). The role of xanthan gum in traditional coatings of easy peelers. Food Hydrocolloids, 14 (4), 319-326.

A. Nussinovitch, M.G. Corradini, M.D. Normand and M. Peleg (2000). Effect of sucrose on the mechanical and acoustic properties of freeze-dried agar, k-carrageenan and gellan gels. J. of Texture Studies, 31 (2), 205-223.

S. Chen and A. Nussinovitch (2000). Galactomannans in disturbances of structured wax-hydrocolloid based coatings of citrus (easy peelers). Food Hydrocolloids, 14, 561-568.

M. Peleg, A. Nussinovitch and J. Horowitz (2000). Interpretation of and extraction of useful information from irregular fluctuating industrial microbial counts. J. of Food Science, 65, 740-747.

D. Rassis, A. Nussinovitch and I.S. Saguy (2000). Oxidation of encapsulated oil in tailor-made cellular solid. J. Agricultural and Food Chemistry, 48 (5), 1843-1849.

A. Nussinovitch, Y. Curasso and M. Peleg (2000). Analysis of the fluctuating microbial counts in commercial raw milk-a case study. J. of Food Protection, 63 (9), 1240-1247.

N. Kampf and A. Nussinovitch (2000). Hydrocolloid coating of cheeses. Food Hydrocolloids, 14 (6), 531-537.

2001

Y. Tal, A. Nussinovitch, B. Schwartsburd and J. van Rijn (2001). Nitrate removal and changes in the relative abundance of the Pseudomonas sp. JR12 as a function of inoculum size and nitrate load in an alginate immobilization complex. Environmental Pollution, 112, 99-106.

R. Zvitov and A. Nussinovitch (2001). Weight, mechanical and structural changes induced in alginate gel beads by DC electric field. Food Hydrocoilloids, 15, 33-42.

S. Chen and A. Nussinovitch (2001). Permeability and Roughness of wax-hydrocolloid coatings, and their limitations in determining citrus fruit overall quality. Food Hydrocolloids, 15, 127-137.

M. G. Corradini, J. Horowitz, A. Nussinovitch and M. Peleg (2001). Estimating the frequency of high microbial counts in commercial food products using various distribution function. J. of Food Protection, 64, 674-681.

A. Nussinovitch, M.G. Corradini, M.D. Normand and M. Peleg (2001). Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze-dried alginate gels. Food Res. Intl. 34, 871-878.

R. Zvitov and A. Nussinovitch (2001). Physicochemical properties and structural changes in vegetative tissues as affected by a direct current electrical field. Biotechnology Progress 17, 1099-1106.

2002

A. Nussinovitch, I.S. Saguy and D. Rassis (2002). Collapse, shrinkage and structural changes in dried alginate gels containing fillers. Food Hydrocolloids, 16, 139-151.

I. Levy, A. Nussinovitch, E. Shpigel and O. Shoseyov (2002). Recombinant cellulose cross-linking protein: a novel paper modification biomaterial. Cellulose, 9, 91-98.

M. Nussinovitch, D. Prais, B. Volovitz, J. Amir, D. Harel and A. Nussinovitch (2002). Reference values for lactic dehydrogenase activity and isoenzyme distribution in cerebrospinal fluid in neonates with fever but no evidence of cerebral disease. American J. of Perinatology, 19, 109-114.

O. Ben-Zion and A. Nussinovitch (2002). Testing the rolling tack of pressure-sensitive materials. Part I. Novel method and apparatus. J. of Adhesion Science and Technology, 16, 227-237.

O. Ben-Zion and A. Nussinovitch (2002). Testing the rolling tack of pressure-sensitive adhesive materials. Part II. Effect of adhered surface roughness. J. of Adhesion Science and Technology, 16, 597-617.

C. Zohar (Perez), E. Ritte, L. Chernin, I. Chet and A. Nussinovitch (2002). Entrapment of Pantoae agglomeransby cellular dried alginate-based carriers. Biotechnol. Prog. 18, 1133-1140.

2003

Y. Tal, A. Nussinovitch and J. van Rijn (2003). Nitrate removal in aquariums by immobilized denitrifiers. Biotechnol. Prog. 19 (3), 1019-1021.

O. Ben-Zion and A. Nussinovitch (2003). Determination of green- bond strength in tacky polyvinyl alcohol hydrogels. J. of Applied Polymer Science, 87, 2130-2135.

R. Zvitov and A. Nussinovitch (2003). Changes induced by DC electrical field in agar, agarose, alginate and gellan gel beads. Food Hydrocolloids, 17, 255-263.

R. Zvitov, A. Schwartz and A. Nussinovitch (2003). Minor changes in texture of Beta vulgaris induced by extraction of betalains by low DC electrical fields. J. Texture Stud, 34, 83-94.

R. Zvitov, A. Schwartz, E. Zamski and A. Nussinovitch (2003). Direct current electrical field effects on intact plant organs. Biotechnol. Prog. 19, 965-971.

C. Zohar-Perez, L. Chernin, I. Chet and A. Nussinovitch (2003). Dried cellular alginate-filler matrix provides protection against UV for microorganisms. Radiat. Res. 160 (2), 198-204.

A. Zeira, A. Nussinovitch (2003). Mechanical properties of weak locust bean gum (LBG) gels under controlled rapid freeze-thawing. J. Texture Stud, 34, 561-573.

2004

C. Zohar-Perez, I. Chet and A. Nussinovitch (2004). Irregular surface-textural features of dried alginate-filler beads. Food Hydrocolloids, 18 (2), 249-258.

A. Nussinovitch, N. Jaffe and M. Gillilov (2004). Fractal pore-size distribution on freeze-dried agar-texturized fruit surfaces. Food Hydrocolloids, 18 (5), 825-835.

R. Zvitov, C. Zohar-Perez and A.Nussinovitch (2004). Short-duration low-DC electrical field treatment: a practical tool for considerably reducing counts of gram-negative bacteria entrapped in gel beads. Appl. Environ. Microbiol., 70 (6), 3781-3784.

S. Maurice, A. Nussinovitch, N. Jaffe, O. Shoseyov and A. Gertler (2004). Oral immunization of Carassius auratus with modified recombinant A-layer proteins entrapped in alginate beads. Vaccine, 23, 450-459.

C. Zohar-Perez, I. Chet and A. Nussinovitch (2004). Unexpected distribution of immobilized microorganisms within alginate beads. Biotechnol. Bioeng., 88 (5), 671-674.

A. Reich, N. Jaffe, I. Lavelin, O. Genina, M. Pines, D. Sklan, A. Nussinovitch, E.M. Ornan (2004). Bone, 34, S38-S38 Suppl. 1.

B. Rosen, R. Zvitov, E. Galili and A. Nussinovitch (2004). Copper preservation of pinewood submerged for 550 years. Michmanim, 18, 9-18.

2005

A. Nussinovitch (2005). A Review: Production, properties, and applications of hydrocolloid cellular solids. Mol. Nutr. Food Res., 49 ,195 �213.

C. Zohar-Perez, I. Chet and A. Nussinovitch (2005). Mutual relationships between soils and biological carrier systems. Biotechnol. Bioeng., 92 (1), 54-60.

R. Zvitov and A. Nussinovitch (2005). Low DC electrification of gel-plant tissue 'sandwiches' facilitates extraction and separation of substances from Beta vulgaris beetroots. Food Hydrocolloids, 19 (6), 997-1004.

A. Reich, N. Jaffe, A. Tong, I. Lavelin, O. Genina, M. Pines, D. Sklan, A. Nussinovitch and E.M. Ornan (2005). Weight loading young chicks inhibits bone elongation and promotes growth plate ossification and vascularization. J. Appl. Physiol., 98 (6), 2381-2389.

2006

A. Gal� and A. Nussinovitch (2006). Hydrocolloid carriers with filler inclusion for dilitaizm hydrocholoride release. J. of Pharmaceutical Sciences (in press).

Publications in Hebrew

A. Nussinovitch and M. Nussinovitch (1992). Medical uses of artificial cells. Harefuah, 122 (7), 439-441.

A. Nussinovitch (1994). Texturization of surplus fruits and vegetables. Hassadeh, 74 (9), 1022-1023.

A. Nussinovitch (1994). Extending the shelf life of mushrooms by hydrocolloid coating. Hassadeh, 74 (10), 1131-1132.

A. Nussinovitch (1995). Development of date products. Maasov-Israel Journal of Agriculture, 90, 50-52.

A. Nussinovitch and G. Ward (1996). Gloss of fruits and vegetables. Hassadeh, 76 (1) 68-69.

A. Nussinovitch (1998). Hydrocolloid applications in food. Almost 2000, pp. 20-24.

A. Nussinovitch (1998). Date products. The Way of Food, 7, pp. 42-45.

A. Nussinovitch (1999). Date products history and prospects. The Way of Food, 8, 24-26.

A. Nussinovitch (2001). Fractals and foods. The Way of Food, 19, 24-26.

A. Nussinovitch (2001). Kimchi - a thousand years. The Way of Food, 21, 20-22.

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