Doctor of Science Thesis

“Prediction of Changes in some Quality Aspects of Food Products During Dehydration and Concentration.” Professors Kopelman, I. J. and Mizrahi, S. Technion, Haifa. July, 1977.

 

Edited Books

Poli, G., Saguy, I. S., Agostoni, C. V., Charron, M., eds. (2022). “Nurturing Sustainable Nutrition through Innovations in Food Science and Technology.” Lausanne: Frontiers Media SA. http://doi: 10.3389/978-2-83250-012-5 (108 pages).

Moskowitz, H.R. Saguy, I.S. and Straus, T. 2009 (Editors). "An Integrated Approach to New Food Product Development.” CRC Press (Taylor and Francis), Boca Raton, FL (479 pages).

Graf, E. and Saguy, I. (Editors) 1991. “New Product Development: From Concept to the Market Place.” Van Nostrand Reinhold (AVI), New York, NY (441 pages).

Saguy, I. (Editor) 1983. “Computer‑Aided Techniques in Food Technology,” Marcel Dekker, New York, NY. (494 pages).

Book Chapters

Poli, G., Charron, M., Agostoni, C. & Saguy, I.S. (2022). Editorial. In: “Nurturing Sustainable Nutrition through Innovations in Food Science and Technology.” Frontiers in Nutrition, 09 August 2022 Sec. Nut. & Food Science Technol. (https://doi.org/10.3389/fnut.2022.999055).

Saguy I.S. 2021. Food SMEs’ open innovation: Opportunities and challenges, in: “Innovation Strategies for the Food Industry: Tools for Implementation” (Galanakis, C. M. Ed.), Chapter 3 (Pp. 39-52), Elsevier (Academic Press), Boston, MA.

Saguy, I.S. and Sirotinskaya, V. 2016. Open Innovation Opportunities Focusing on Food SMEs, in: “Innovation Strategies for the Food Industry: Tools for Implementation” (Galanakis, C. Ed.), Chapter 3 (in press).

Saguy, I.S. 2013.  Academia-industry innovation interaction: Paradigm shifts and avenues for the Future. In: “Advances in Food Process Engineering Research and Applications” (Yanniotis, S. Taoukis, P. Stoforos, N.G. and Karathanos, V.T. Eds.) Chapter 32 (pp. 645-656), Springer, New York, NY.

Saguy, I.S. Troygot, O. Marabi, A. and Wallach, R. 2011. Rehydration modeling of food particulates utilizing principles of water transport in porous media. In: "Food Engineering Interfaces” (Aguilera, J.M. Barbosa-Cánovas, G.V. Simpson, R. Welti-Chanes, J. and Bermudez-Aguirre, D. Eds.). Chapter 21 (pp. 535-552). Springer. New York, NY.

Saguy, I.S. and Marabi, A. 2010. Rehydration of Dried Food Particulates. In: "Encyclopedia of Agricultural, Food, and BiologicalEngineering” (2^nd edition; Heldman, D. Ed.). Taylor & Francis. Boca Raton, FL.

Saguy, I.S., Troygot, O., Marabi, A. and Wallach, R. 2010. Rehydration Modeling of Food Particulates Utilizing Principles of Water Transport in Porous Media. In: "Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10". (Reid, D.S., Sajjaanantakul, T., Lillford. P.J. and Charoenrein, S. Eds.). Chapter 17 (pp. 219-236). Wiley- Blackwell. Ames, IW.

Marabi, A., Raemy, A., Burbidge, A., Wallach, R. and Saguy. I.S. 2010. The Effect of Water and Fat Content on the Enthalpy of Dissolution of Model Food Powders: a Thermodynamic Insight. In: "Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10". (Reid, D.S., Sajjaanantakul, T., Lillford. P.J. and Charoenrein, S. Eds.). Chapter 3 (pp. 41-47). Wiley- Blackwell. Ames, IW.

Saguy, I.S. and Peleg, M. 2009. Accelerated and parallel storage in shelf-life studies. In: "An Integrated Approach to New Food Product Development" (Moskowitz, H.R., Saguy, I.S. and Straus, T., Eds.). Chapter 25 (pp. 429-455). CRC Press (Taylor and Francis), Boca Raton, FL.

Marabi, A. and Saguy. I.S. 2008. Rehydration and Reconstitution of Foods. In “Advances in Food Dehydration”, edited by Cristina Ratti. Chapter 9 pp 237-284. Taylor & Francis Group. Boca Raton, FL.

Feinerman, E. and Saguy, S. 2007. Linear programming. In: “Handbook of Food and Bioprocess Modeling Techniques” (Sablani, S.S., Rahman, M.S., Datta, A.K. and Mujumdar, A.S. Eds.), Chapter 18 (pp. 563-592), CRC Press, Boca Raton, FL.

Saguy, I.S. and Marabi, A. 2005. Rehydration of Dried Food Particulates. In: "Encyclopedia of Agricultural, Food, and Biological Engineering" (Heldman, D. Ed.). Francis and Taylor, Pp. 1-9. Boca Raton, FL.

Rassis, D.K. Saguy, I.S. and Nussinovitch, A. 2000. Physical and chemical characteristics of alginate-starch sponges. In: “Hydrocoloid. Part 2: Fundamentals and Applications in Food, Biology and Medicine” (Nishinari, K. eds.), pp. 203-210. Elsevier Science, Amsterdam, Netherlands.

Rotstein, E. Chu, J. Saguy, I.S. 1997. Simulation and Optimization. In: “Handbook of Food Engineering Practice.” (Valentas, K.J., Rotstein, E. and Singh, R.P., eds.) Chapter 14. pp. 553-581 CRC Press. Boca Raton, FL.

Taoukis, P. S., Labuza, T. P. and Saguy, I. S. 1997. Prediction of Shelf-life from Accelerated Storage Studies. In: “Handbook of Food Engineering Practice.” (Valentas, K.J., Rotstein, E. and Singh, R.P., eds.) Chapter 9. pp. 363-405. CRC Press. Boca Raton, FL.

Karel, M. and Saguy, I. 1991. Effect of Water on Diffusion in Food Systems. In: “Water Relation in Foods. Advances in the 1980s and Trends for 1990s” (Levine, H. and Slade, L. Eds.), pp. 157-181. Plenum Press, NY.

Graf, E. and Saguy, I. 1991. R&D Process. In: “New Product Development: From Concept to the Market Place” (Graf, E. and Saguy, I. Eds.). Chapter 3 pp 49-89. Van Nostrand Reinhold (AVI), New York, NY.

Saguy, I., Levine, L., Symes, S. and Rotstein, E. 1990. Integration of computers in food processing. In: 1989' IFT Basic Symposium Series: “Biotechnology and Food Process Engineering” (Schwartzberg, H.G. and Rao, A. M, Eds.), pp 415-487. Marcel Dekker, NY.

Cohen, E. and Saguy, I. 1988. Spectral Characteristics of Citrus Products. In: “Modern Methods of Plant Analysis.” (Linskens, H. F. and Jackson, J. F. Eds.), Springer-Verlag, Heildenberg, Germany (pp. 69-79).

Saguy, I. and Karel, M. 1987. Index of deterioration and prediction of quality losses. In: “Objective Methods in Food Quality Assessment” (Kapsa­lis, J. G. Ed.). Chapter 9 (pp. 233-260). CRC. Press, Boca Raton, FL.

Saguy, I. 1983. Optimization of dynamic system utilizing the maximum principle. in: “Computer‑Aided Techniques in Food Technology”(Saguy, I. Ed.), Chapter 11 (pp. 321‑360), Marcel Dekker, New York.

Saguy, I. 1983. Optimization methods and applications. In: “Computer‑Aided Techniques in Food Technology” (Saguy, I. Ed.), Chapter 10 (pp. 263-320), Marcel Dekker, New York.

Saguy, I. 1983. Introduction to computer programming. In: “Computer‑Aided Techniques in Food Technology” (Saguy, I. Ed.), Chapter 1 (pp. 1‑22), Marcel Dekker, New York.

 

Capozzi, F., Magkos, F., Fava, F., Milani, G. P., Agostoni, C., Astrup, A., & Saguy, I. S. (2021). A multidisciplinary perspective of ultra-processed foods and associated food processing technologies: a view of the sustainable road ahead. Nutrients, 13(11), 3948 (1-19). (https://doi.org/10.3390/nu13113948).

Perito, M.A., Sacchetti, G., Di Mattia, C.D., Chiodo, E., Pittia, P., Saguy, I. S. and Cohen, E. (2019). Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers. Journal of Food Products Marketing 25(4): 462-477. (https://doi.org/10.1080/10454446.2019.1582395).

Saguy, I.S. Roos, Y.H. and Cohen, E. (2018). Food engineering and food science and technology: Forward-looking journey to future new horizons. Innovative Food Science and Emerging Technologies 47, 326–334 (https://doi.org/10.1016/j. ifset.2018.03.001).

Di Maio, L. Marra, F. Bedane, T.F. Saguy, I.S. and Incarnato, L. (2017). Oxygen transfer in co-extruded multilayer active films for food packaging. AIChE 63(11): 5215-21 (https://doi 10.1002/aic.15844).

Soon, J.M. and Saguy I.S. (2017). Crowdsourcing: A new conceptual view for food safety and quality. Trends in Food Science & Technology 66:63–72 (https://doi.org/10.1016/j.tifs .2017.05.013).

Saguy, I.S. and Taoukis, P.S. (2017) From open innovation to enginomics: Paradigm shifts. Trends in Food Science & Technology 60, 64-70 (http://dx.doi.org/10.1016/j. tifs.2016.08.008).

Saguy, I.S. and Cohen, E. (2016). Food engineering: Attitudes and future outlook. Journal Food Engineering 178, 71-80 doi: 10.1016/j.jfoodeng.2016.01.009.

Saguy, I.S. 2016. Challenges and opportunities in food engineering: modeling, virtualization, open innovation and social responsibility. Journal Food Engineering 176, 2-8. DOI:10.1016/j.jfoodeng.2015.07.012.

Peri, I. and Saguy, I.S. 2015. Continuous injection of water and antioxidants possible roles on oil quality during frying. LWT - Food Science and Technology 64 (2): 919–925 doi: 10.1016/j.lwt.2015.06.036.

Saguy, I.S. and Sirotinskaya, V. 2014. Review: Challenges in Exploiting Open Innovation Full Potential in the Food Industry focusing on Small and Medium Enterprises (SMEs). Trends in Food Science & Technology 38 (2): 136-148 doi: 10.1016/j.tifs.2014.05.006.

Colombo A, Ribotta P.D., Saguy S. 2013. El tiempo de la innovación abierta I. Fuerzas impulsoras de la innovación en el contexto mundial. Ingeniería Alimentaria, 99106: 24-28. http://www.edigarnet.com/e_revistas/webmagazine/index.php?pub=ingenieria%20alimentaria&num=99106.

Saguy, I.S., Singh, R.P., Johnson, T. Fryer, P.J. and Sastry, S.K. 2013. Challenges facing food engineering. J. Food Engineering 119: 332–342. http://www.sciencedirect.com/science/article/pii/S0260877413002665.

Moskowitz, H.R. and Saguy, I.S. 2013. Reinventing the role of consumer research in today’s open innovation ecosystem. Critical Reviews in Food Science and Nutrition, 53:7, 682-693. doi: 10.1080/10408398.2010.538093.

Saguy, I.S. 2011. Academia-industry innovation interaction: paradigm shifts and avenues for the future. Procedia Food Science (11^thInternational Congress on Engineering and Food, ICEF11) 1(2011):1875–1882.http://www.sciencedirect.com/science/article/pii/S2211601X11002768

Saguy, I.S. 2011. Paradigm shifts in academia and the food industry required to meet innovation challenges. Trends in Food Science & Technology 22:467-475 doi: 10.1016/j.tifs.2011.04.003.

Kliger, E. Fischer, L. Lutz-Wahl, S. and Saguy, I.S. 2011. Controlled Exogenous Enzyme Imbibition and Activation in Whole Chickpea Seed Enzyme Reactor (SER). Journal Food Science 76(4): E377–E382 doi: 10.1111/j.1750-3841.2011.02117.x.

Wallach, R. Troygot, O. and Saguy, I.S. 2011. Modeling rehydration of porous food materials: II. The dual porosity approach. J. Food Engineering 105 (3):416-421 doi:10.1016/j.jfoodeng.2011.01.024.

Troygot, O., Saguy, I.S. and Wallach, R. 2011. Modeling rehydration of porous food materials: I. Determination of characteristic curve from water sorption isotherms. J. Food Engineering 105 (3): 408-415 doi: 10.1016/j.jfoodeng.2011.01.027.

Traitler, H., Watzke, H.J. and Saguy, I.S. 2011. Reinventing R&D in an Open Innovation Ecosystem. Journal Food Science 76 (2): R62-R68doi: 10.1111/j.1750-3841.2010.01998.x.

Bikels-Goshen, T. Landau, E. Saguy, I.S. and Shapira, R. 2010. Staphylococcal strains adapted to epigallocathechin gallate (EGCG) show reduced susceptibility to vancomycin, oxacillin and ampicillin, increased heat tolerance, and altered cell morphology. International Journal of Food Microbiology, 138(102): 24-31.

Traitler, H and Saguy, I.S. 2009. Creating successful innovation partnerships. Food Technology 63(3): 23-35.

Marabi, A, Mayor, G., Raemy, A. Burbidge, A. Wallach, R. and Saguy, I.S. 2008. Assessing dissolution kinetics of powders by a single particle approach. Chemical Engineering Journal, 139:118–127.

Marabi, A, Raemy, A. Bauwens, I. Burbidge, A. Wallach, R. and Saguy, I.S. 2007. Effect of fat content on the dissolution enthalpy and kinetics of a model food powder. Journal of Food Engineering, 85 (2008): 518–527.

Marabi, A, Mayor, G., Raemy, A. Bauwens, I. Claude, J. Burbidge, A.S. Wallach, R. and Saguy, I.S. 2007. Solution Calorimetry: A Novel perspective into the dissolution process of food powders. Food Research International 40(10): 1286-1298.

Meiron, T.S. and Saguy, I.S. 2007. Adhesion modeling on rough low linear density polyethylene. J. Food Science 72(9):E485-E491.

Meiron, T.S. and Saguy, I.S. 2007. Wetting properties of food packaging. Food Research International 40:653–659.

Dana, D. and Saguy, I.S. 2006. Review: mechanism of oil uptake during deep-fat frying and the surfactant effect - theory and myth. Advanced in Colloids and Interface Science 128–130: 267–272.

Marabi, A., Thieme, U. Jacobson, M. and Saguy, I.S. 2006. Influence of drying method and rehydration time on sensory evaluation of rehydrated carrot particulates. Journal Food Engineering 72: 211–217.

Saguy, I.S., Marabi, A. and Wallach, R. 2005. New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media. Trends in Food Science & Technology 16: 495–506.

Hershkovitz, V. Saguy, I.S. and Pesis, E. 2005. Postharvest application of 1-MCP to improve the quality of various avocado cultivars Postharvest Biology and Technology 37:252–264.

Moskowitz, H.R. German, J.B. and Saguy, I.S. 2005. Unveiling health attitudes and creating good-for-you foods via informatics & innovative web-based technologies. Critical Reviews in Food Science and Nutrition, 45:165–191.

Saguy, I.S. Marabi, A. and Wallach, R. 2005. Liquid imbibition during rehydration of dry porous food. Innovative Food Science and Emerging Technologies 6(1):37-43.

Marabi, A. and Saguy, I.S. 2005. Viscosity and starch particle size effects on rehydration of freeze-dried carrots Journal of the Science of Food and Agriculture 85:700–707.

Meiron, T.S., Marmur, A. and Saguy, I.S. 2004. Contact angle measurement on rough surfaces. Journal of Colloid and Interface Science 274:637-644.

Marabi, A. and Saguy, I.S. 2004. Effect of porosity on rehydration of dry particulates. J. of the Science of Food and Agriculture 84:1105-1110.

Marabi, A., Dilak, C., Shah, J. and Saguy, I.S. 2004. Kinetics of solids leaching during rehydration of particulate dry vegetables. J. Food Science 69(3): FEP91-6.

Marabi, A., Jacobson, M., Livings, S.J. and Saguy, I.S. 2004. Effect of mixing and viscosity on rehydration of dry food particulates. European Food Research and Technology 218:339-344.

Shlevin, E., Saguy, I.S., Mahrer, Y. and Katan, J. 2003. Modeling the survival of two soilborne phatogens under dry structural solarization. Phytopathology 10:1247-1257.

Dana, D. Blumenthal, M.M. and Saguy, I.S. 2003. The effect of water injection on oil quality during deep fat frying. European Food Research and Technology 217:104-109.

Marabi, A., Livings, S., Jacobson, M. and Saguy, I.S. 2003. Normalized Weibull distribution for modeling rehydration of food particulates. European Food Research and Technology 217, 311-318, 2003.

Saguy, I.S. and Dana, D. 2003. Integrated Approach to Deep Fat Frying: Engineering, Nutrition, Health and Consumer Aspects. Journal of Food Engineering 56:143–152.

Moskowitz, H.R. and Saguy, I.S. 2002. Using the Internet to bring consumers into the new product development process Cereal Foods World 47(9): 431-439.

Cohen, E., Schwartz, Z., Antonovski, R. and Saguy, I.S. 2002. Consumer Perception of Kosher Foods. Journal of Foodservice Business Research 53(4):69-85.

Desiere, F. German, B. Watzke, H. Pfeifer, A. and Saguy, S. 2002. Bioinformatics and data knowledge: the new frontiers for nutrition and foods. Trends in Food Science and Technology, 7:215-229.

Rassis D., Saguy, I.S. and Nussinovitch, A. 2002. Collapse, shrinkage and structural changes indried alginate gels containing fillers. Food Hydrocolloids 16 (2):51-63.

Dana, D. and I. Sam Saguy 2001. Frying of nutritious foods: obstacles and feasibility. Food Science and Technol. Res. 7(4): 265–279, 2001

Watzke, H.J. and Saguy, I.S. 2001 Innovating R&D Innovation. Food Technology 55(5): 174-188.

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

Saguy, I. S. and Moskowitz, H.R., 1999. Integrating the consumer into new product development. Food Technology 53(8):68-73.

Rassis D. K, Saguy I. S. and A. Nussinovitch, 1998. Alginate-Starch Sponges. J. Agricultural and Food Chemistry 46 (8): 2981-2987.

Pinthus, E. J., Singh, R. P., Saguy, I. S. and J. R. Fan, 1998. Formation of resistant starch during deep-fat frying and its role in modifying technical properties of fried patties containing corn, rice, wheat, or potato starch and water. J. of Food Processing and Preservation 22 (4): 283-301.

Cohen, E. Birk. Y., Mannheim, C.H. and I.S Saguy, 1998. A rapid method to monitor quality of apple juice during thermal processing. Lebensmittel- Wissenschaft & -Technologie, 31(7):612-616.

Saguy, I.S., Ufheil, G. and Livings S., 1998. Oil Uptake in deep-fat frying – Review. Oléagineux Corps gras Lipides (OCL) 5(1):30-35.

Berenzon, S. and Saguy, I. S., 1998. Oxygen scavengers for biscuits shelf-life extension. Lebensmittel - Wissenschaft und-Technologie 31(1):1-5.

Rassis, D., Nussinovitch, A. and Saguy, I. S., 1997. Tailor made porous solid foods. Int. J. Food Science 32:235-240.

Saguy, I. S., 1997. Deep-fat frying – Basic Principles and applications. Recent Progres en Genie des Procedes 59(11):57-68.

Saguy, I. S., Gremaud, E., Gloria, H. and Turesky, R. J., 1997. Distribution and quantifying of oil uptake in deep‑fat fried product utilizing a radiolabeled ¹⁴C palmitic acid. J. Agricultural and Food Chemistry 45(11): 4286-4289.

Pinthus, E. J., Singh, R. P., Rubnov, M. and Saguy, I. S. 1977. Effective water diffusivity in deep-fat fried restructured potato product. Int. J. Food Science and Technology 32(3):235-240.

Rubnov, M. and Saguy, I. S. 1997. Fractal analysis and crust diffusivity of a restructured potato product during deep-fat frying. J. Food Science 62:135-137,154.

Saguy, I. S., Shani, A., Weinberg, P. and Garti, N. 1996. Utilization of Jojoba Oil for deep-fat frying of foods. Lebensmittel-Wissenschaft und-Technologie 29:573-577.

Pinthus, E. J. Weinberg, P. and Saguy, I. S. 1995. Deep fat fried potato product oil uptake as affected by crust physical properties. J. Food Science 60:770-772.

Pinthus, E. J. Weinberg, P. and Saguy, I. S. 1995. Oil uptake in deep-fat frying as affected by porosity J. Food Science 60:767-769.

Rassis, D. and Saguy, I. S. 1995. Oxygen effect on nonenzymatic browning and vitamin C in citrus products. Lebensmittel-Wissenschaft und-Technologie 28:285-290.

Rassis, D. and Saguy, I. S. 1995. Kinetics of aseptic concentrated orange juice quality during commercial processing and . Int. J. Food Science and Technology 30(2):191-198.

Saguy. I. S. and Pinthus, I. J. 1995. Oil uptake during deep‑fat frying: Factors and mechanism. Food Technology 49(4):142-145,152.

Pinthus, E. J. and Saguy, I. S. 1994. Initial interfacial tension and oil uptake by deep-fat fried foods. J. Food Science 59:804-807, 823.

Rassis, D., Ariely, N. and Saguy I. S., 1994 Effect of thermal processing and storage conditions on oligosaccharides in concentrated orange juice. Fruit Processes 9:263-266.

Cohen, E., Birk, Y., Mannheim, C. H. and Saguy, I. S., 1994. Kinetic parameter estimation for quality change during continuous thermal processing of grapefruit juice. J. Food Science 59:155-158.

Pinthus, E. J., Weinberg, P. and Saguy, I. S. 1993. Criterion for oil uptake during deep-fat frying. J. Food Science 58: 204-205, 222.

Pinthus, E. J., Weinberg, P. and Saguy, I. S. 1992. Gel-strength in restructured potato product affects oil uptake during deep-fat frying J. Food Science 57:1359-60.

Saguy, I. 1992. Simulated growth of Listeria monocytogenes in refrigerated foods stored at variable temperatures. Food Technology 46(3):69-71

Saguy, I. and Graf. E., 1991. Effect of particle size on the diffuse reflectance of a two-component admixture. J. Food Science 56(4):1117-1118, 1120.

Levine, L. Huang V. and Saguy, I. 1990. Use of computer vision for real time determination of rate of volume increase of microwave baked products. American Cereal Chemistry 67(1):104-105.

Saguy, I. and Kiploks, E. M. 1989. Revolution counter for food containers in agitating retort. Food Technology 43(11):68-70.

Saguy, I. 1988. Constraints to quality optimization in aseptic processing. J. Food Science 53(1):306-307, 310.

Saguy, I. and Drew, B., 1987. Statistical Calibration: An example of water activity determination. J. Food Science 52(3):767-771.

Haralampu, S. G., Saguy, I. and Karel, M. 1986. The performance of a dynamic stability test for moisture sensitivity. Mathematical Modelling 7:15‑25.

Haralampu, S. G., Saguy, I. and Karel, M. 1986. The development of dynamic stability tests for moisture sensitive products. Mathematical Modeling 7:1‑13.

Cohen, E. and Saguy, I. 1985. Statistical evaluation of the Arrhenius model and its applicability in prediction of food quality losses. J. Food Processing and Preservation 9:237‑290.

Paster, N. Juven, B. J., Gagel, S., Saguy, I. and Padova, R. 1985. Preservation of a perishable pomegranate product by radiation pasteur­ization. J. Food Technology, 20:367-374.

Haralampu, S. G., Saguy, I. and Karel, M. 1985. Estimation of Arrhenius model parameters using three least square methods. J. Food Processing and Preservation 9:129‑143.

Saguy, I., Goldman, M. and Karel, M. 1985. Prediction of beta‑carotene decolorization under static and dynamic conditions of reduced oxygen environment. J. Food Science 50:526‑530.

Juven, B. J., Gagael, S., Saguy, I. and Weisslowicz, H. 1984. Microbiology of spoilage of a perishable pomegranate product. Inter­national J. of Food Microbiology 1:135-139.

Palombo, R., Gertler, A. and Saguy, I. 1984. A simplified method for browning determination in dairy powd­ers. J. Food Science 49:1609‑1613.

Cohen, E., Sharon, R., Volman, L., Hoenig, R. and Saguy, I. 1984. Chara­cteri­stics of Israeli citrus peel and citrus juice. J. Food Science 49:98­7‑990.

Saguy, I. and Cohen, E. 1984. Spectral characteristics of Israeli orange products. Z. Lebensm. Unters. Forsch. 178:386‑388.

Mishkin, M., Saguy, I. and Karel, M. 1984. A dynamic test for kinetic models of chemical changes during processing: Ascorbic acid degradation in dehydration of potatoes. J. Food Science 49:1267‑1270, 1274.

Mishkin, M., Saguy, I. and Karel, M. 1984. Optimization of nutrient retention during processing: Ascorbic acid in potato dehydration. J. Food Science 49:1262‑­1266.

Saguy, I., Goldman, M., Bord, A. and Cohen, E. 1984. The effect of oxygen retained on beet powder on the stability of betanine and vulgaxanthine I. J. Food Science 49:99‑101, 113.

Cohen, E. and Saguy, I, 1984. Measurement of O¹⁸/O¹⁶ stable isotopes in citrus juice: A comparison of the preparation methods. J. Agriculture Food Chemistry 32:28‑30.

Kacyn, L. J., Saguy, I. and Karel, M. 1983. Kinetics of oxidation of dehydrated food at low oxygen pressures. J. Food Process and Preservation 7:161‑178.

Saguy, I., Mishkin, M. and Karel, M. 1983. A review: Optimization methods and available software. CRC Critical Review Food Technology 20(4):275‑299.

Mishkin, M., Saguy, I. and Karel, M. 1983. Minimizing ascorbic acid loss during air drying with a constraint on enzyme inactivation for a hypothetical foodstuff. J. Food Process and Preservation 7:193‑210.

Mishkin, M., Saguy, I. and Karel, M. 1983. Dynamic optimization of dehydrated processes: minimizing browning in dehydrated potatoes. J. Food Science 48: 1617‑1621.

Saguy, I., Goldman, M., Horev, B. and Karel, M. 1983. An improved method for the determination of absorbed/entrapped gases on dehydrated foodstuffs. Z. Lebensm. Unters. Forsch, 177:359­-363.

Cohen, E. and Saguy, I. 1982. The effect of water activity and moisture content on the stabil­ity of beet powder pigments. J. Food Science 48:703‑707.

Mishkin, M. and Saguy, I. 1982. Thermal stability of pomegranate juice. Z. Lebensm. Unters. Forsch. 175:410‑412.

Goldman, M., Horev, B. and Saguy, I. 1983. Decolorization of beta‑carotene in model systems simulating dehydrated foods. Mechanism and kinetic principles. J. Food Science 48:751‑754.

Cohen, E. and Saguy, I. 1982. A rapid method to determine betanine and vulgaxanthine I in beet powder using a general purpose tristimulus colorimeter. Z. Lebensm. Unters. Forsch. 175:31‑33.

Saguy, I. 1982. Utilization of the “complex method” to optimize a fermentation process. Biotechnology and Bioengineering 24(7):1519‑15­25.

Mishkin, M., Karel, M. and Saguy, I. 1982. Application of optimization in food dehydration. Food Technology 36(7):101‑109.

Saguy, I. 1981. Optimization theory, techniques and their implementation in the food industry. Food Technology 36(7):87.

Teixeira‑Neto, R. O., Karel, M., Saguy, I. and Mizrahi, S. 1981. Oxygen uptake and beta‑carotene decolorization in dehydrated food model. J. Food Science 46:665‑669, 676.

Villota, R., Saguy, I. and Karel, M. 1980. An equation correlating shelf‑life of dehydrated vegetable products with storage conditions. J. Food Science 45:398‑399, 401.

Villota, R., Saguy, I. and Karel, M. 1980. Storage stability of dehydrated food. Evaluation of literature data. J. Food Quality 3(3):123‑212.

Saguy, I., Kopelman, I. J. and Mizrahi, S. 1980. Computer‑aided prediction of beet pigment (betanine and vulgaxanthine I) retention during air drying. J. Food Science 45:230‑2­35.

Saguy, I. and Karel, M. 1980.Modeling of quality deterioration during food processing and storage. Food Technology 34(2):78‑85.

Paulus, K. and Saguy, I. 1980. Effect of heat treatment on the quality of cooked car. J. Food Science 45:239‑241, 245.

Saguy, I. 1979. Thermostability of red beet pigments (betanine and vulgaxanthine I); Influence of pH and temperature. J. Food Science 44:1554 ‑ 1555.

Saguy, I. and Karel, M. 1979. Optimal retort temperature profile in optimizing thiamine retention in conduction‑type heating of canned foods. J. Food Science 44:1485‑1490.

Saguy, I., Kopelman, I .J. and Mizrahi, S. 1979. Extent of nonenzymatic browning in grapefruit juice during thermal and concentration processes: Kinetics and prediction. J. Food Processing & Preservation. 2:175-184.

Saguy, I. Mizrahi, S. and Kopelman, I. J. 1979. Simulation of ascorbic acid stability during heat processing and concentration of grapefruit juice. J. Food Proc. Eng. 2:213‑225.

Saguy, I., Mizrahi, S., Villota, R. and Karel, M. 1978. Accelerated method for determining the kinetic model of ascorbic acid loss during dehydration. J. Food Science 43:1861.

Saguy, I., Kopelman, I. J. and Mizrahi, S. 1978. Thermal kinetic degradation of red beet pigments (betanine and betalamic acid). J. Agriculture Food Chemistry 26:360‑362.

Saguy, I., Kopelman, I. J. and Mizrahi, S. 1978. Computer aided determination of beet pigments. J. Food Science 43:124‑127.

Saguy, I., Mizrahi, S. and Kopelman, I .J. 1978. Mathematical approach for the determination of dye concentration in mixtures. J. Food Science 43:121‑123.

Kopelman, I. J. and Saguy, I. 1977. Color stability of beet powders. J. Food Process and Preservation 1:217‑224.

Kopelman, I. J. and Saguy, I. 1977. Drum dried beet powder. J. Food Technology, 12:615‑62.

Meydav, S., Saguy, I., and Kopelman, I. J. 1977. Browning determination in citrus products. J. Agriculture and Food Chemistry 15:602‑604.

Saguy, I. and Mannheim, C. H. 1975. The effect of selected plastic films and chemical dips on the shelf‑life of Marmande tomatoes. J. Food Technology 10:547‑556.

Saguy, I. and Mannheim, C. H. 1975. Prolonging shelf‑life of strawberries by packaging in selected plastic films. Proceedings of the International Refrigeration (Commission C2) 149‑158, Jerusalem.

Saguy, I., Mannheim, C. H. and Passy, N. 1973. The role of sulphur‑dioxide and nitrate on detinning of canned grapefruit juice. J. Food Technology 8:147‑155.

 

Articles and Lectures Published in Proceedings of Symposia

Saguy, I.S. (2022). Seminar: “Future Challenges & Opportunities Facing Food Science/Technology/Engineering Education. Sejong University, South Korea (Nov. 8, 2022).

Saguy, I.S. (2022). Future challenges facing food science technology & engineering. IUFoST 21st World Congress of Food Science & Technology Future of Food: Innovation, Sustainability & Health (Nov. 2, 2022).

Saguy, I.S. (2022). Future Challenges Facing Education of Food Science Technology & Engineering CoFE22, Raleigh, NC (Sept. 21, 2022)

Saguy, I.S. (2019). Does the consumption of ultra processed foods work to define nutritional quality. XL Congresso Nazionale, SINU 2019 Genova (Nov. 27, 2019).

Saguy, I.S. (2019). Food Science, Technology & Engineering: Challenges, Vision and Strategy Towards 2050. Zhejiang Gongshang University, Hangzhou, China (Sept. 30, 2019).

Saguy, I.S. (2019). Food Engineering Vision & Strategy Towards 2050. Melbourne, Australia (Sept. 25, 2019).

Saguy, I.S. Reinventing FE: Vision and Strategy, CoFE18, Minneapolis, MN (Sept. 12-15, 2018).

Saguy, I.S. Food Engineering: New Horizons. 31th EFFoST Meeting, Sitges, Spain (November 16, 2017).

Saguy, I.S. Food Technology and Food Engineering Future: Innovation, Challenges and Opportunities. CIBIA XI, Valparaiso, Chile (October 22, 2017).

Saguy, I.S. Round Table Industry - Academia Interaction. International Conference on Food Innovation 31st January – 3rd February, 2017, Cesena – Emillia-Romagana – Italy (February 2, 2017).

Saguy, I.S. The Role of Disruptive and Open Innovation on Food Engineering (FE) Future. 30th EFFoST International Conference, Vienna, Austria (29 November, 2016).

Saguy, I.S. (2016). A vision for Food Engineering. IUFoST 18th World Congress of Food Science and Technology, Dublin Ireland (August 25, 2016).

Saguy, I.S. The role of open innovation in meeting future challenges and opportunities of academia and food industry. 4th ISEKI-Food Conference, Vienna, Austria (July 8, 2016).

Saguy, I.S. and Watzke, H. Brainstorming modeling game: the nutritious sweet spot of food processing. 1st International School on Modeling and Simulation in Food and Bio Processing, AnaCapri, Italy (June 7, 2016).

Saguy, I.S. The Role of Innovation in Shaping the Future Food Engineering. Food Engineering for Life - Honorary Symposium for Marcus Karel, MIT, Cambridge, MA USA (May 17, 2016).

Saguy, I.S. and Taoukis, P. From Open Innovation to Enginomics - Paradigms change, 29^th EFFoST Meeting Athens, Greece (Nov. 11, 2015).

Saguy, I.S. Food engineering challenges in meeting accelerated progress in science and technology and addressing innovation needs. INNOVA - CIBIA 2015 (October 7, 2015), Montevedio, Urugay (invited speech).

Saguy, I.S. Future of food engineering: Leadership skills and mentoring. Plenary session. ICEF12 Quebec City, Canada (June 16, 2015).

Saguy, I.S. and Sastry, S.K. Open innovation: An academic perspective. ICEF12 Quebec City, Canada (June 16, 2015).

Saguy, I.S. 2014. The role of fundamental food engineering modeling in enhancing food quality and contributing to society. Virtualization of Processes in Food Engineering, Università degli Studi di Salerno, Italy (October 3^rd).

Pittia, P. Silva, C.L., Costa, R., Schleining, G. and Saguy, I.S. 2014. Drivers of innovation in education and training in food science and technology. In: Enhancing the Potential of Food Science and Technology Careers Towards an Innovative and Sustainable Food Chain ISEKI (August 19^th, Montreal, Canada).

Saguy, I.S., 2014. Academia roles and necessary paradigm shifts for promoting open innovation. In: Open Innovation and Recent Progress in Interfacing Science, Consumer Insights, Product Development and Business Needs. IUFoST 17^th World Congress Food Science & Technology, Montreal Canada (Aug. 20^th).

Saguy, I.S. and Berk, Z. 2013. Innovation Challenges and Opportunities in Academia and Food Industry. Food and Biosystems Engineering International Conference (FABE2013), Skiathos Island, Greece.

Saguy, I.S., 2012. ISFE Food Engineering Symposium: “Challenges, Opportunities and Pathways to Success.” 16 IUFoST World Congress of Food Science and Technology. August 6, 2012. Foz do Igaucu, Parana – Brazil.

Saguy, I.S., 2012. “Challenges Facing Food Engineering: Paradigm Shifts and Innovation.” Opening Lecture CoFE12 (April 2-4, Leesburg, VA).

Saguy, I.S., 2012 "Challenges facing food engineering: Paradigm shifts and innovation” Conference Plenary - IV International Conference on Food Science and Technology Cordoba, Argentina (November 12-14, 2012).

Saguy, I.S., 2012. “Academia and industry challenges and opportunities in meeting future higher education needs.” In: Quo Vadis Workshop Series On Future Of Higher Education: Innovation Towards Student Attractiveness And Professional Success. May 8, Porto, Portugal.

Saguy, I.S., 2011. Paradigm shifts in academia, food industry and government to accelerate innovation. Workshop Innovation and Technological Linkage in Foods: Challenges and Opportunities for the province of Córdoba, Argentina (October, 2011).

Saguy, I.S., 2011. The Road to Open Innovation in the Food Industry - How to Personalized Your SME’s or Large Company’s Strategy. Innovation Management. High-tech Europe Workshop. October 13, 2011. Osnabruck, Germany.

Saguy, I.S., Silva, C.L.M., Pittia. P. and Schleining, G. 2011. Academia's role in driving innovation and social responsibility. 2^nd International ISEKI_Food Conference "Bridging Training and Research for Industry and the Wider Community" Aug. 31- Sept 2. Milan, Italy.

Saguy, I.S. 2011. Challenges and essentials for reinventing R&D in an open innovation ecosystem. In: "Open Innovation in Food Processing”, HighTech Europe Workshop at ICEF 11, May 26, Athens, Greece 2.

Saguy, I.S. 2011. Academia-Industry Innovation Interaction: Paradigm Shifts and Avenues for the Future. ICEF11, Athens, Greece, May 23.

Saguy, I.S. 2010. Academia and Food Industry Paradigm Shifts Required for Meeting Innovation Challenges. FoodInnova 2010 (Oct. 27) Valencia, Spain.

Saguy, I.S. 2010. From Open Innovation, Partnerships, Knowledge-interactions and Design to Consumer Solutions: Academia challenges and innovation paradigm shifts required for reinventing R&D (Session 121-04; July 19, 2010), Chicago, IL.

Saguy, I.S. 2010. From Open Innovation, Partnerships, Knowledge-interactions and Design to Consumer Solutions: Introduction (Session 121-01; July 19, 2010), Chicago, IL.

Traitler, H., Saguy, I.S. and Coleman, B. 2010. Sharing-is-Winning Paradigm for Reinventing R&D in Open Innovation Culture. FEI 2010 The 4^th Annual Front End of Innovation Europe (8-10 February) Amsterdam, The Netherlands.

Makov, U,E., Ben-Assor, M and Saguy, I.S. 2009. Sensory Mapping Algorithm and Enhanced Product Development", Proceedings of the 2009 International Conference on Computer Engineering and Technology, Singapore, IEEE Computer Society Conference Publishing Services, pp 180- 184.

Saguy, S. Troygot, O. Marabi, A. and Wallach, R. 2008. Rehydration modeling of food particulates utilizing principles of water transport in porous media. ICHE10 April, 2008, Vina del Mar, Chile.

Marabi, A. Raemy, A. Burbidge, A., Wallach, R. and Saguy, I.S. 2007. The effect of moisture and fat content on the enthalpy of dissolution of model food powders: a thermodynamic insight. ISOPOW X, 2-7 September, 2007, Bangkok, Thailand.

Saguy, S. 2007. Rehydration modeling of food particulates utilizing principles of water transport in porous media. 10^th International Symposium on the Properties of Water (ISOPOW X), September 2-7, Bangkok, Thailand.

Marabi A., Raemy, A., Mayor, G., Bauwens, I., Claude, J., Burbidge, A., Wallach, R. and Saguy, I.S. 2007. Solution calorimetry: A novel perspective into the dissolution process of food powders. IFT Annual Meeting, July 28 - August 1, 2007, Chicago, IL.

Marabi, A. Burbidge, A. Wallach, R. Saguy, I.S. and Raemy, A. 2007. Enthalpy of dissolution of model food powders. Annual Meeting of the Swiss Society of Thermal analysis and Calorimetry, June 14th 2007, Lausanne, Switzerland.

Marabi, A. Mayor, G. Burbidge, A. Wallach, R. Saguy, I.S. and Raemy, A. 2007. Insights for optimizing dissolution of food powders. 38^eJournées de Calorimétrie et d’Analyse Thermique, 6-8 June 2007, Montpellier, France.

Marabi, A., Mayor, G., Burbidge, A., Wallach, R. and Saguy, S. 2006. Dissolution Kinetics of Single Particles as Affected by the Physico-chemical Properties of Different Liquid Media. IUFoST 13^th World Congress of Food Science & Technology, 17-21 September Nantes, France.

Marabi, A., Mayor, G., Burbidge, A., Wallach, R. and Saguy, S. 2006. Assessing dissolution kinetics of powders by a single particle approach. 17^th International Congress of Chemical and Process Engineering. 27-31 August 2006, Prague - Czech Republic (Paper #1453).

Makov, U., Saguy, I.S. and Ben-Assor, M. 2006. A Sensory Mapping Algorithm predicting consumer acceptance. Imagine the senses 8^thSensometrics Meeting August 2-4, 2006, Ås, Norway.

Ben-Shitrit, E., Marabi, A. and Saguy, S. 2006. Kinetics of water imbibition into dehydrated vegetables. IFT Annual Meeting, Orlando, FL June 24-28 (Poster 003B-13).

Shlevin, E., Siti, M. Arbel, A., Gamliel, A., Mahrer, Saguy, S. and Katan, J. 2005. Quantitive aspects of thermal inactivation of soilborne pathogens under structural (dry) and soil (wet) solarization. Abstr. Phytoparasitica 33:299.

Makov, U.E. Saguy, I.S. and Ben-Assor, M. 2005. Product optimization through a novel method for predicting consumer acceptance. 6^thPangborn Sensory Science Symposium 7 – 11 August 2005 (Session 5). Harrogate International Centre, Harrogate, North Yorkshire, UK.

Makov, U.E. Ben-Assor, M. and Saguy, I.S. 2005. Sensory Mapping Algorithm: A novel method for product optimization. IFT Annual Meeting, New Orleans, LA July 16-20 (Poster #99F-10).

Marabi, A., Grader, A., Wallach, W. and Saguy, I.S. 2005. Evaluation of dried food particulates by X-Ray micro computed tomography. Effect of thickening agents on the rehydration of food particulates. IFT Annual Meeting, New Orleans, LA July 16-20 (Poster #99C-4).

Marabi, A. and Saguy, I.S. 2005. Effect of thickening agents on the rehydration of food particulates. IFT Annual Meeting, New Orleans, LA July 16-20 (Poster #36D1).

Marabi, A., Thieme, U. and Saguy, I.S. 2004. Expert panel evaluation of rehydrated food particulates. IFT Annual Meeting, Las Vegas, NV July 13-16 (Paper #24461).

Meiron, T.S., Marmur, A. and Saguy, I.S. 2004. Roughness effect on adhesion on hydrophobic coated surfaces. IFT Annual Meeting, Las Vegas, July 13-16 (Paper #24915).

Makov, U. E. and Saguy, I.S. 2004. Structural equation modeling of consumers' sensory data for enhanced product development. Annual Meeting Las Vegas, July 13-16 (Paper #24288)

Hershkovitz, V., Feygenberg, O., Ben Arie, R., Saguy, I.S. and Pesis, E. 2004. Effect of 1-MCP on avocado quality in relation to membrane integrity, polyphenol oxidase and peroxidase activity. 5^th International Postharvest Symposium, Verona, Italy June 6-11 (Paper #S5-38).

Saguy I.S. Marabi, A. and Wallach, R. Water imbibition in dry porous foods. International Conference Engineering and Food, Montpelier, France March 2004 (Paper #34).

Saguy, S. Application of distribution functions in rehydration of food particulates. IFT Annual Meeting, Chicago, IL, July 12-15, 2003.

Marabi, A., Shah, J. Dylak, C. and Saguy, I.S.2003. Kinetics of solids leaching during rehydration of particulate dry vegetables. IFT Annual Meeting, Chicago, IL, July 12-15, 2003 (Paper 29E-21).

Marabi, A., Jacobson, M., Livings, S. and Saguy, I.S. 2003. Rehydration of food particulates for instant soups. IFT Annual Meeting, Chicago, IL, July 12-15, 2003 (Paper 29E-8).

Meiron, T.S. Marmur, A. and Saguy, I.S. 2002. Wetting Properties of Foods on Plastic Packaging. IFT Anaheim CA 15-19 June, 2002 (Paper 72-9)

Dana, D. and Saguy, I.S. 2002. The effect of water injection on oil quality during deep fat frying. IFT Anaheim CA 15-19 June, 2002.

Dana, D., Blumenthal, M.M. and Saguy, I.S. 2002. The effect of water injection on oil quality during deep fat frying. 93^rd AOCS Annual Meeting May 5-8, Montreal, Quebec, Canada.

Moskowitz, H.R. and Saguy, I.S. 2002. Bringing consumer-driven concept development into the vortex of product development: R&D empowerment via the Internet. Product Development: Strategies for the Food Industry 2002. Cereal Foods World, Lake Buena Vista, Florida (March 11 - 12, 2002).

Saguy, I.S. Integrated Approach to Deep Fat Frying: Engineering, Nutrition, Health and Consumer Aspects. 6th Karlsruhe Symposium, Germany (Invited speaker; Oct. 21-23).

Shlevin, E., Saguy, S., Mahrer, Y., and Katan, J. 2001. Utilization of the Weibull model to quantify survival of soilborne pathogens under dynamic conditions during structural solarization. (Abstr.) Phytoparasitica.

Meiron, T.S., Saguy, I.S. and Marmur, A. 2000. Measurement of contact angle on food surfaces. IFT Annual Meeting, Dallas, TX (June).

Shlevin, E., Saguy, I. S., Mahrer, Y., and Katan, J. 2000. Space (structural) solarization as a sanitation tool in greenhouse: experimental and numerical results. Proceedings of the Symposium on Chemical and Non-chemical Soil and Substrate Disinfestation. ISHS Torino. Italy.

Shlevin, E., Mahrer, I., Saguy, I.S. and Katan, J. 1999. Structural (space) solarization of greenhouse for sanitation : Modelling pathogen survival. Proceedings of the 14^th International Plant Protection Congress. (Abstr.) page 165.

Rassis, D.K, Nussinovitch, A. and Saguy, I.S. 1999. Oxidation of encapsulated oil within tailor-made cellular solids. IFT Annual Meeting, Chicago, IL (July).

Moskowitz, H.R. and Saguy, I.S., 1999. Paradigm Shift for New Product Development – The Role of Consumer Integration. IFT Annual Meeting, Chicago, IL (July).

Saguy, M. and Saguy, I.S., 1998. The role of active packaging in improving quality of foods. Twelfth International Conference of the Israel Society for Quality, Jerusalem (December 1-3).

Saguy, M. and Saguy, I.S., 1998. Global innovations in active packaging for extending shelf life of food products. 4th International Food Convention, Mysore, India (November).

35. Rassis, D.K., Saguy, I.S. and Nussinovitch A. 1998. “Physical and chemical characteristics of alginate-starch sponges”. 4^th International Conference on Hydrocolloids – Osaka, Japan (October).

Shlevin, E., Katan, J., Mahrer, Y., Saguy, I., van der Werf, W., and Ruissen, T. (1997). Dry heat mortality of pathogen propagules: experimental and numerical studies. Phytoparasitica 25:252.

Saguy, I.S., 1997. Deep-fat frying – Basic Principles and applications. La Friture Maîtrise du procédé et de la qualité des produits frits. Montpellier 5-7 Nov.

Rassis, D., Nussinovitch, A. and Saguy, I. S., 1996. Tailor made porous solid foods. 1996 IFT Annual Meeting June, New Orleans, LA.

Berenzon, S. and Saguy, I. S. oxygen scavengers for biscuits shelf-life extension. 1996 IFT Annual Meeting June, New Orleans, LA.

Berenzon, S. and Saguy, I. S. oxygen scavengers for biscuits shelf-life extension. 1996 IFT Annual Meeting June, New Orleans, LA.

Rubnov, M. and Saguy, I. S. 1996. Fractal analysis and crust diffusivity affect oil uptake during deep-fat frying.1996 IFT Annual Meeting June, New Orleans, LA.

Cohen, E., Birk, Y., Mannheim, C. H. and Saguy, I. S. 1994. A Rapid method to monitor quality of fruit juices during thermal processing. 1994 IFT Annual Meeting June 25-29, Atlanta, GA.

Saguy, I. S. and Pinthus, E. J. 1994. Oil uptake during deep‑fat frying: factors and mechanism. 1994. IFT Annual Meeting June 25-29, Atlanta, GA.

Cohen, E., Birk, Y. Mannheim, C. H. and Saguy, I. S. 1993. Application of a kinetic model to quantify quality changes of fruit juices during processing and storage. pp. 2-258. XXI Symposium. Int. Federation of Fruit Juice Products Symposium, Budapest 4-7 May.

Saguy, I. S. and Pederson, D. C., 1993. The role of computers in the food Industry. 3rd International Food Convention 7-12 September, Mysore, India.

Pinthus, E. J. and Saguy, I. S., 1993. Effect of interfacial tension on oil uptake during deep-fat frying. IFT Annual Meeting 10-14 July, Chicago, IL.

Rassis, D. and Saguy, I. S., 1993. Oxygen effect on citrus products quality factors. IFT Annual Meeting 10-14 July, Chicago, IL.

Cohen, E., Birk, Y. and Saguy, I. S. 1992. Kinetic Studies of Quality Factors Loss at High Temperature Short Time Processing Conditions. International Food Technology Exposit & Conference (IFTEC). The Hagu, Netherlands, Novembe15-18.

Saguy, I. S. 1992. Shelf-life of dehydrated food products. Food Engineering and Nutrition workshop on Food Dehydration, ENSIA, Massy June 2-4, France.

Pinthus, E., Weinberg, P. and Saguy, I. S. 1991. Model for moisture loss and fat uptake during frying. Italy-Israel Joint Symposium: New Trends in Bioorganic and Food Chemistry”, Salsomaggiore Terme, Italy. October 17.

Saguy, I., Levine, L., Symes, S. and Rotstein, E. 1989.Integration of computers in food processing. In: 1989' Basic IFT symposium: “Advances in Bio and Food Process Engineering”. Chicago, IL. June 23.

Karel, M. and Saguy, I. 1988. Effect of glass transitions in food materials on diffusional properties. AIChE Annual Meeting November (Paper 47e) Washington.

Rotstein, E. Saguy, I. and Valentas, K. 1988.Heat processing of viscous materials in axially rotating cans. An Engineering model. Proceedings of the International Symposium on Progress in Food Preservation Processes. 1: 41-50. April, Brussels, Belgium. April.

Karel, M., Saguy, I., and Mishkin, M. 1984. Advances in optimization of food dehydration with respect to quality retention. International Drying Symposium, Japan 3. Saguy, I. 1987. Quality optimization in aseptic processing. 7th World Congress of Food Science and Technology. Singapore. September.

Cohen, E., and Saguy, I. 1984. Statistical evaluation of the Arrhenius model in describing kinetic data of food quality losses. Presented at the Israel Society of Nutrition and Food Sciences Annual Meeting, Rehovot, May.

Saguy, I. and Cohen, E. 1984. Evaluation of spectral characteristics of Israeli citrus products for authenticity determination. XVIII Symposium, International Federation of Fruit Juice Producers, Tel Aviv, March.

Saguy, I. 1983. Prediction of shelf‑life. Presented at the Israel Society of Nutri­tion and Food Sciences Annual Meeting, Tel Aviv, April.

Saguy, I. 1983. Prediction of quality loss in food systems by computer simulation. Presented at the 19^th Annual Meeting, Israel Institute of Chemical Engineering, Haifa 4. Goldman, M., Horev, B. and Saguy, I., 1982. Effect of oxygen and water activity on the decolorization of beta‑carotene in model systems simulating dehydrated foods. Presented at the 42nd National IFT Meeting, Las Vegas, NV.

Saguy, I., Goldman, M. and Cohen, E. 1983. The effect of oxygen retained on beet powder on the stability of betanine and vulgaxanthine I. Presented at the 43rd Natio­nal IFT Meeting, New Orleans, LA.

Cohen, E., and Saguy, I. 1982. The effect of water activity and moisture content on the pigment stability of beet powder. Presented at the 42^nd National IFT Meeting, Las Vegas, NV.

Goldman, M., Horev, B. and Saguy, I., 1982. Effect of oxygen and water activity on the decolorization of beta‑carotene in model systems simulating dehydrated foods. Presented at the 42nd National IFT Meeting, Las Vegas, NV.

Stefanovitch, A., Saguy, I., Mishkin, M. and Karel, M. 1982. Kinetics of beta‑carotene degradation at temperatures typical of air drying of foods. Presented at the American Institute of Chemical Engineering 1982 Winter Meeting, Orlando, FL.

Mishkin, M., Karel, M. and Saguy, I. 1981. Application of optimization in food dehydration. Presented at the 41st National IFT Meeting, Atlanta, GA.

Saguy, I., 1981. Optimization theory, techniques and their implementation in the food industry. Presented at the 41st IFT Meeting, Atlanta, GA.

Saguy, I. and Karel, M. 1980. Modeling of quality deterioration during food processing and storage. Presented at the 39th IFT Meeting, St. Louis, MO.

Paulus, K. and Saguy, I. 1980. Softening kinetics of cooked carrots. Presented at the 39th Natio­nal IFT Meeting, St. Louis, MO.

Saguy, I., Mizrahi, S., Villota, R. and Karel, M. 1980. Accele­rated method for determining the kinetic model of quality deterio­ration during dehydration. Presented at the 38^th National IFT Meeting, Dallas, TX.

Saguy, I. and Mannheim, C.H. 1973. Prolonging shelf‑life of strawberries by packaging in selected plastic films. Procee­ding of the International Refriger­ation (Commission C1) 149‑158, Jerusalem

 

Saguy, I. S. Pinthus, E. J. and Weinberg, P. 1998. Reducing Oil Uptake of Food Products Undergoing Deep-fat Frying. Israel Patent (#110,338; July 12).

Graf. E., Karel, M. and Saguy, I. A. 1991. Methods of Coloring Foods. U.S. Patent #5,069,918 (December 3, 1991).

Huang, V. T., Hoseney, R. C., Graf, E., Ghiasi, K., Miller, L.C., Weber, J. L., Gaertner, K. C., Matson, K. L., Hunstiger, A. M., Rogers, D. and Saguy, I. A. 1991. Starch‑based Products For Microwave Cooking or Heating. U.S. Patent #5,035,904 (July 30, 1991).

Graf. E., Karel, M. and Saguy, I. A. 1991. Food Colorant System. U.S. Patent #5,002,789 (March 26, 1991).

Rasmussen, G. O, Rotstein, E., Valentas, K. J., Zaman, S. and Saguy, I. A. 1991. Heat Processing of Viscous Food Materials in Rotating Cans. U.S. Patent #4,990,347 (February 2, 1991).

Gagael, S., Juven, B., Saguy, I. and Paster, N. 1988. Coated pomegranate kernels and method of producing them. Israeli Patent #73704 (Dec. 1, 1988).

 

Saguy, I.S. and Moskowitz, H.R., 2003. Innovative approach to new product development based on sensory and behavioral information. Review 8(1):10-16.

Saguy, S. 2008. New technologies in the food industry. Review 23(1):18-20.

שגיא, ס. 2008. איך נולד מוצר? פיתוח מוצרים חדשים בתעשיית המזון. ב"האינטליגנציה של התזונה" (רייפן, ר. ורוזן, ג. עורכים). עמודים 406-414. אימפרס מדיה ישירה, רמת גן.

 

Sarig, Y., Regev, J., Sadovski, N and Saguy, I. 1980. Development of technology for pomegranate products. ARO, Volcani Center, Bet Dagan, Israel.

Karel, M. Saguy, I., Villota, R. and Heildelbaugh, N. D. 1979. Maximizing storage stability of foods to be used for resupply in a controlled ecological life supply system: Evaluation of research, NASA Ames Research Center, Moffet Field, CA.

Mannheim, C.H., Passy, N. and Saguy, I. 1971. Postharvest treatment of citrus fruit: A literature survey. Technion Research and Development Foundation, Haifa, Israel.