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Francisco J. Barba (ORCID: 0000-0002-5630-3989)
Francisco J. Barba (ORCID: 0000-0002-5630-3989)
Other namesFrancisco Barba, FJ Barba, F Barba
University of Valencia (https://ror.org/043nxc105)
Verified email at uv.es - Homepage
Title
Cited by
Cited by
Year
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
18802019
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
9492020
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
8712016
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
8432015
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
8272014
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
7492020
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
7332018
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
5852018
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
5732021
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
5422020
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
5212020
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
4972018
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
4932018
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
4602017
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
4432023
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
4272018
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
4122017
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
3902017
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
3832016
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
3832015
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Articles 1–20