Ofir Benjamin

1.5k total citations
31 papers, 1.1k citations indexed

About

Ofir Benjamin is a scholar working on Food Science, Nutrition and Dietetics and Insect Science. According to data from OpenAlex, Ofir Benjamin has authored 31 papers receiving a total of 1.1k indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 8 papers in Nutrition and Dietetics and 8 papers in Insect Science. Recurrent topics in Ofir Benjamin's work include Proteins in Food Systems (10 papers), Insect Utilization and Effects (8 papers) and Microencapsulation and Drying Processes (6 papers). Ofir Benjamin is often cited by papers focused on Proteins in Food Systems (10 papers), Insect Utilization and Effects (8 papers) and Microencapsulation and Drying Processes (6 papers). Ofir Benjamin collaborates with scholars based in Israel, China and New Zealand. Ofir Benjamin's co-authors include Maryia Mishyna, Jianshe Chen, Jean‐Jacques Itzhak Martinez, David W. Everett, Patrick Silcock, Maya Davidovich‐Pinhas, Jonathan Beauchamp, Andrea Buettner, Giora Rytwo and Avi Shpigelman and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and Trends in Food Science & Technology.

In The Last Decade

Ofir Benjamin

31 papers receiving 1.1k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Ofir Benjamin Israel 17 571 447 267 159 155 31 1.1k
Maaike Nieuwland Netherlands 12 367 0.6× 378 0.8× 244 0.9× 104 0.7× 92 0.6× 17 907
Daylan A. Tzompa‐Sosa Belgium 20 379 0.7× 455 1.0× 239 0.9× 148 0.9× 76 0.5× 35 957
Roberta Foligni Italy 17 509 0.9× 461 1.0× 245 0.9× 136 0.9× 280 1.8× 49 1.2k
Alan Javier Hernández‐Álvarez United Kingdom 20 610 1.1× 656 1.5× 236 0.9× 295 1.9× 331 2.1× 51 1.7k
Meritaine da Rocha Brazil 14 407 0.7× 319 0.7× 137 0.5× 91 0.6× 146 0.9× 29 1.1k
Maryia Mishyna Netherlands 15 658 1.2× 193 0.4× 317 1.2× 34 0.2× 181 1.2× 34 929
Ewelina Zielińska Poland 15 1.3k 2.2× 364 0.8× 533 2.0× 118 0.7× 234 1.5× 24 1.8k
Guiomar Melgar‐Lalanne Mexico 12 404 0.7× 189 0.4× 224 0.8× 66 0.4× 136 0.9× 32 749
Alexia Gravel Canada 8 363 0.6× 147 0.3× 151 0.6× 44 0.3× 63 0.4× 14 553
Alice Marciniak Canada 16 252 0.4× 314 0.7× 77 0.3× 103 0.6× 59 0.4× 27 761

Countries citing papers authored by Ofir Benjamin

Since Specialization
Citations

This map shows the geographic impact of Ofir Benjamin's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ofir Benjamin with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ofir Benjamin more than expected).

Fields of papers citing papers by Ofir Benjamin

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ofir Benjamin. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ofir Benjamin. The network helps show where Ofir Benjamin may publish in the future.

Co-authorship network of co-authors of Ofir Benjamin

This figure shows the co-authorship network connecting the top 25 collaborators of Ofir Benjamin. A scholar is included among the top collaborators of Ofir Benjamin based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Ofir Benjamin. Ofir Benjamin is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Rytwo, Giora, et al.. (2025). Effect of Quinoa Protein Concentrate in Particulate and Fibrillar Forms on the Physico-Chemical Properties of Quinoa Starch Gels. Food and Bioprocess Technology. 18(8). 7194–7209. 1 indexed citations
2.
Li, Xueqi, Arnon Dag, Ofir Benjamin, et al.. (2024). Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects. Journal of Agricultural and Food Chemistry. 72(45). 25391–25402. 1 indexed citations
3.
Zhang, Xiaofeng, et al.. (2024). A novel electro-mechanical chewing system for food oral processing research: A comprehensive design approach. Innovative Food Science & Emerging Technologies. 95. 103735–103735. 2 indexed citations
4.
Dikovsky, Daniel, et al.. (2023). Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics. European Food Research and Technology. 249(9). 2335–2347. 8 indexed citations
5.
Goldenberg, Livnat, Yossi Yaniv, Ofir Benjamin, et al.. (2023). Quality and Flavor of ‘Aliza’ Fruit: A Unique Pomelo × Mandarin Hybrid. Horticulturae. 9(4). 420–420. 2 indexed citations
6.
Zhang, Xiaofeng, et al.. (2023). Feasibility analysis of a newly developed multifunctional mastication simulator. Innovative Food Science & Emerging Technologies. 87. 103393–103393. 7 indexed citations
7.
Lakemond, C.M.M., et al.. (2022). Flavor release and stability comparison between nano and conventional emulsion as influenced by saliva. Journal of Food Science and Technology. 59(11). 4530–4541. 6 indexed citations
8.
Vaknin, Yiftach, et al.. (2021). Characterization of Moringa oleifera leaf and seed protein extract functionality in emulsion model system. Innovative Food Science & Emerging Technologies. 75. 102903–102903. 43 indexed citations
9.
Mishyna, Maryia, Jianshe Chen, & Ofir Benjamin. (2019). Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal. Trends in Food Science & Technology. 95. 141–148. 194 indexed citations
10.
Mishyna, Maryia, et al.. (2019). Edible larvae and pupae of honey bee (Apis mellifera): Odor and nutritional characterization as a function of diet. Food Chemistry. 292. 197–203. 58 indexed citations
11.
12.
Mishyna, Maryia, Jean‐Jacques Itzhak Martinez, Jianshe Chen, & Ofir Benjamin. (2018). Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera). Food Research International. 116. 697–706. 171 indexed citations
13.
Jensen, Annette Bruun, et al.. (2016). Standard methods for Apis mellifera brood as human food. Journal of Apicultural Research. 58(2). 1–28. 52 indexed citations
14.
Benjamin, Ofir, et al.. (2016). Reduction in sodium content of fresh, semihard Tzfat cheese using salt replacer mixtures: taste, texture and shelf life evaluation. International Journal of Dairy Technology. 70(3). 354–364. 13 indexed citations
15.
Benjamin, Ofir, et al.. (2015). Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits. Journal of the Science of Food and Agriculture. 96(4). 1313–1318. 14 indexed citations
16.
Benjamin, Ofir, Patrick Silcock, Jonathan Beauchamp, Andrea Buettner, & David W. Everett. (2014). Emulsifying Properties of Legume Proteins Compared to β‐Lactoglobulin and Tween 20 and the Volatile Release from Oil‐in‐Water Emulsions. Journal of Food Science. 79(10). E2014–22. 59 indexed citations
17.
Benjamin, Ofir, Patrick Silcock, Jonathan Beauchamp, Andrea Buettner, & David W. Everett. (2013). Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions. Food Chemistry. 140(1-2). 124–134. 25 indexed citations
18.
Benjamin, Ofir, Patrick Silcock, Jonathan Beauchamp, Andrea Buettner, & David W. Everett. (2012). Tongue Pressure and Oral Conditions Affect Volatile Release from Liquid Systems in a Model Mouth. Journal of Agricultural and Food Chemistry. 60(39). 9918–9927. 14 indexed citations
19.
Benjamin, Ofir, et al.. (2011). Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers. Food Hydrocolloids. 27(1). 109–118. 77 indexed citations
20.
Benjamin, Ofir, et al.. (2010). Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method. Food Research International. 44(1). 417–424. 16 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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