| A comprehensive review on lipid oxidation in meat and meat products R Domínguez, M Pateiro, M Gagaoua, FJ Barba, W Zhang, JM Lorenzo Antioxidants 8 (10), 429, 2019 | 1880 | 2019 |
| Functional foods: Product development, technological trends, efficacy testing, and safety D Granato, FJ Barba, D Bursać Kovačević, JM Lorenzo, AG Cruz, P Putnik Annual review of food science and technology 11 (1), 93-118, 2020 | 949 | 2020 |
| Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review FJ Barba, Z Zhu, M Koubaa, AS Sant'Ana, V Orlien Trends in Food Science & Technology 49, 96-109, 2016 | 871 | 2016 |
| Current applications and new opportunities for the use of pulsed electric fields in food science and industry FJ Barba, O Parniakov, SA Pereira, A Wiktor, N Grimi, N Boussetta, ... Food research international 77, 773-798, 2015 | 843 | 2015 |
| Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review JM Carbonell‐Capella, M Buniowska, FJ Barba, MJ Esteve, A Frígola Comprehensive Reviews in Food Science and Food Safety 13 (2), 155-171, 2014 | 827 | 2014 |
| A review of sustainable and intensified techniques for extraction of food and natural products F Chemat, MA Vian, AS Fabiano-Tixier, M Nutrizio, AR Jambrak, ... Green chemistry 22 (8), 2325-2353, 2020 | 749 | 2020 |
| An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction M Marić, AN Grassino, Z Zhu, FJ Barba, M Brnčić, SR Brnčić Trends in food science & technology 76, 28-37, 2018 | 733 | 2018 |
| Bioactive peptides as natural antioxidants in food products–A review JM Lorenzo, PES Munekata, B Gomez, FJ Barba, L Mora, ... Trends in food science & technology 79, 136-147, 2018 | 585 | 2018 |
| Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products M Pateiro, B Gómez, PES Munekata, FJ Barba, P Putnik, DB Kovačević, ... Molecules 26 (6), 1547, 2021 | 573 | 2021 |
| Bioactive compounds and quality of extra virgin olive oil C Jimenez-Lopez, M Carpena, C Lourenço-Lopes, M Gallardo-Gomez, ... Foods 9 (8), 1014, 2020 | 542 | 2020 |
| Edible films/coating with tailored properties for active packaging of meat, fish and derived products P Umaraw, PES Munekata, AK Verma, FJ Barba, VP Singh, P Kumar, ... Trends in Food Science & Technology 98, 10-24, 2020 | 521 | 2020 |
| Berries extracts as natural antioxidants in meat products: A review JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ... Food Research International 106, 1095-1104, 2018 | 497 | 2018 |
| Active packaging films with natural antioxidants to be used in meat industry: A review R Domínguez, FJ Barba, B Gómez, P Putnik, DB Kovačević, M Pateiro, ... Food research international 113, 93-101, 2018 | 493 | 2018 |
| Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties S Roohinejad, M Koubaa, FJ Barba, S Saljoughian, M Amid, R Greiner Food Research International 99, 1066-1083, 2017 | 460 | 2017 |
| The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies A Hassoun, A Aït-Kaddour, AM Abu-Mahfouz, NB Rathod, F Bader, ... Critical reviews in food science and nutrition 63 (23), 6547-6563, 2023 | 443 | 2023 |
| Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review M Pateiro, FJ Barba, R Domínguez, AS Sant'Ana, AM Khaneghah, ... Food research international 113, 156-166, 2018 | 427 | 2018 |
| Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citrus wastes—A review P Putnik, D Bursać Kovačević, A Režek Jambrak, FJ Barba, G Cravotto, ... Molecules 22 (5), 680, 2017 | 412 | 2017 |
| An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal D Granato, DS Nunes, FJ Barba Trends in Food Science & Technology 62, 13-22, 2017 | 390 | 2017 |
| Bioavailability of glucosinolates and their breakdown products: Impact of processing FJ Barba, N Nikmaram, S Roohinejad, A Khelfa, Z Zhu, M Koubaa Frontiers in nutrition 3, 213183, 2016 | 383 | 2016 |
| Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions E Roselló-Soto, CM Galanakis, M Brnčić, V Orlien, FJ Trujillo, R Mawson, ... Trends in Food Science & Technology 42 (2), 134-149, 2015 | 383 | 2015 |
Mohamed KoubaaEcole Supérieure de Chimie Organique et MinéraleVerified email at escom.fr
