Raoui, E. M., Hadidi, M., Toca-Herrera, J. L., Lopez, A. E., Subbiahdoss, G., Peterlik, H., & Pignitter, M. (2025). Exploring the effect of roasting and ultrasound treatment on the emulsifying properties and oxidative stability of flaxseed gum-stabilized oil-in-water emulsions. Future Foods, 12, Article 100777. https://doi.org/10.1016/j.fufo.2025.100777

Caterino, S., Caniola, I. M., Sterflinger, K., Pignitter, M., & Cappa, F. (2025). Non-destructive analyses of iron-polyphenolic complexes for reconstructing iron-gall inks historical recipes. npj Heritage Science, 13(1), Article 371. https://doi.org/10.1038/s40494-025-01946-x

Auñon-Lopez, A., Alberdi-Cedeño, J., Martinez-Yusta, A., Aichner, M., Suwattanasophon, C., & Pignitter, M. (2025). Understanding the bioaccessibility of lipidic compounds and the formation of free oxylipins of encapsulated omega-3-rich marine oils during in vitro digestion. LWT, 234, Article 118574. https://doi.org/10.1016/j.lwt.2025.118574

Pointner, T., Rauh, K., Auñon-Lopez, A., & Pignitter, M. (2025). Enhancing nutritional quality and oxidative stability in cloudy linseed oil through green extraction from press cake. LWT, 227, Article 118034. https://doi.org/10.1016/j.lwt.2025.118034

Hadidi, M., Tarahi, M., Günther Innerhofer, M., Pitscheider, I., Löscher, A., & Pignitter, M. (2025). Pumpkin seed as a sustainable source of plant-based protein for novel food applications. Critical Reviews in Food Science and Nutrition. Advance online publication. https://doi.org/10.1080/10408398.2025.2505235

Bao, Y., Osowiecka, M., Ott, C., Tziraki, V., Meusburger, L., Blaßnig, C., Krivda, D., Pjevac, P., Séneca Cardoso Da Silva, J., Strauß, M., Steffen, C., Heck, V., Aygün, S., Duszka, K., Doppelmayer, K., Grune, T., & Pignitter, M. (2025). Dietary oxidized lipids in redox biology: Oxidized olive oil disrupts lipid metabolism and induces intestinal and hepatic inflammation in C57BL/6J mice. Redox biology, 81, Article 103575. https://doi.org/10.1016/j.redox.2025.103575

Caterino, S., Caniola, I. M., Pignitter, M., Zoleo, A., Crestini, C., Sanchez-Cortés, S., Sterflinger, K., & Cappa, F. (2025). A Systematic Multianalytical Approach in the Study of Iron-Polyphenolic Complexes in Iron-Gall Inks: Exploring the Potentialities of Raman and Electron Paramagnetic Resonance. Inorganic Chemistry, 64(10), 4802-4816. https://doi.org/10.1021/acs.inorgchem.4c04232

Auñon-Lopez, A., Strauss, M., Hinterreiter-Kern, E., Klein, A., Varga, E., & Pignitter, M. (2025). Influence of processing of seitan, tempeh, and firm regular tofu on protein and lipid oxidation and Maillard reaction products formation. Food Chemistry, 467, Article 142273. https://doi.org/10.1016/j.foodchem.2024.142273

Bao, Y., Stricker, I., Romanek, S., Strauss, M., Preinfalk, V., Lieder, B., & Pignitter, M. (2025). Oxidized lipids from sunflower oil modulate fatty acid uptake in Caco-2 cells through regulation of fatty acid transporters. Food Bioscience, 65, Article 106004. https://doi.org/10.1016/j.fbio.2025.106004

Gregor, A., Malleier, M., Auñon-Lopez, A., Auernigg-Haselmaier, S., König, J., Pignitter, M., & Duszka, K. (2025). Glutathione Contributes to Caloric Restriction-Triggered Shift in Taurine Homeostasis. Nutrients, 17(5), Article 777. Advance online publication. https://doi.org/10.3390/nu17050777

Tarahi, M., Aghababaei, F., McClements, D. J., Pignitter, M., & Hadidi, M. (2025). Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues. Food Chemistry, 465, Article 142113. https://doi.org/10.1016/j.foodchem.2024.142113

Aghababaei, A., Aghababaei, F., Pignitter, M., & Hadidi, M. (2025). Artificial Intelligence in Agro-Food Systems: From Farm to Fork. Foods, 14(3), Article 411. https://doi.org/10.3390/foods14030411

Aghababaei, F., McClements, D. J., Pignitter, M., & Hadidi, M. (2025). Plant protein edible inks: Upgrading from 3D to 4D food printing. Food Chemistry: X, 26, Article 102280. https://doi.org/10.1016/j.fochx.2025.102280

Auñon-Lopez, A., Rohringer, V., Taranaci, K., Alberdi-Cedeño, J., & Pignitter, M. (2025). Addition of monosodium glutamate can reduce the oxidative stability of lipids in pork burger patties via early-stage Maillard reaction products formation. Current Research in Food Science, 10, Article 101091. https://doi.org/10.1016/j.crfs.2025.101091

Gregor, A., Auñon-Lopez, A., Pignitter, M., & Duszka, K. (2024). The distinct mechanism regulating taurine homeostasis in mice: Nutrient availability affects taurine levels in the liver and energy restriction influences it in the intestine. Life Sciences, 359, Article 123213. https://doi.org/10.1016/j.lfs.2024.123213

Sarra, F., Paocic, D., Zöchling, A., Gregor, A., Auñon-Lopez, A., Pignitter, M., & Duszka, K. (2024). Gut microbiota, dietary taurine, and fiber shift taurine homeostasis in adipose tissue of calorie-restricted mice to impact fat loss. The Journal of Nutritional Biochemistry, 134, Article 109720. https://doi.org/10.1016/j.jnutbio.2024.109720

Hadzic, K., Gregor, A., Kofler, B., Pignitter, M., & Duszka, K. (2024). The beneficial impact of ketogenic diets on chemically-induced colitis in mice depends on the diet's lipid composition. Journal of Nutritional Biochemistry, 134, Article 109736. https://doi.org/10.1016/j.jnutbio.2024.109736

Aghababaei, F., McClements, D. J., Pignitter, M., & Hadidi, M. (2024). A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry. Advances in Colloid and Interface Science, 333, Article 103280. https://doi.org/10.1016/j.cis.2024.103280

Pointner, T., Rauh, K., Auñon-Lopez, A., Kostadinović Veličkovska, S., Mitrev, S., Arsov, E., & Pignitter, M. (2024). Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil. Food Chemistry, 454, Article 139790. https://doi.org/10.1016/j.foodchem.2024.139790

Howard, E. J., Meyer, R. K., Weninger, S. N., Martinez, T., Wachsmuth, H. R., Pignitter, M., Auñon-Lopez, A., Kangath, A., Duszka, K., Gu, H., Schiro, G., Laubtiz, D., & Duca, F. A. (2024). Impact of Plant-Based Dietary Fibers on Metabolic Homeostasis in High-Fat Diet Mice via Alterations in the Gut Microbiota and Metabolites. Journal of Nutrition, 154(7), 2014-2028. https://doi.org/10.1016/j.tjnut.2024.05.003