| 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 | 769 | 2016 |
| 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 | 369 | 2017 |
| Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high … E Roselló-Soto, M Koubaa, A Moubarik, RP Lopes, JA Saraiva, ... Trends in Food Science & Technology 45 (2), 296-310, 2015 | 328 | 2015 |
| Landmarks in the historical development of twenty first century food processing technologies NN Misra, M Koubaa, S Roohinejad, P Juliano, H Alpas, RS Inácio, ... Food Research International 97, 318-339, 2017 | 308 | 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, 24, 2016 | 299 | 2016 |
| Effect of extrusion on the anti-nutritional factors of food products: An overview N Nikmaram, SY Leong, M Koubaa, Z Zhu, FJ Barba, R Greiner, I Oey, ... Food control 79, 62-73, 2017 | 267 | 2017 |
| Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review FJ Barba, M Koubaa, L do Prado-Silva, V Orlien, A de Souza Sant’Ana Trends in Food Science & Technology 66, 20-35, 2017 | 266 | 2017 |
| Emulsion-based systems for fabrication of electrospun nanofibers: Food, pharmaceutical and biomedical applications N Nikmaram, S Roohinejad, S Hashemi, M Koubaa, FJ Barba, ... RSC advances 7 (46), 28951-28964, 2017 | 225 | 2017 |
| Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview M Koubaa, H Mhemdi, FJ Barba, S Roohinejad, R Greiner, E Vorobiev Food Research International 85, 59-66, 2016 | 186 | 2016 |
| Application of non-conventional extraction methods: Toward a sustainable and green production of valuable compounds from mushrooms E Roselló-Soto, O Parniakov, Q Deng, A Patras, M Koubaa, N Grimi, ... Food Engineering Reviews 8, 214-234, 2016 | 185 | 2016 |
| Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni M Koubaa, E Roselló-Soto, J Šic Žlabur, A Rezek Jambrak, M Brncic, ... Journal of Agricultural and Food Chemistry 63 (31), 6835-6846, 2015 | 177 | 2015 |
| Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products FJ Barba, P Putnik, DB Kovačević, MM Poojary, S Roohinejad, ... Trends in food science & technology 67, 260-270, 2017 | 170 | 2017 |
| Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp. O Parniakov, E Apicella, M Koubaa, FJ Barba, N Grimi, N Lebovka, ... Bioresource Technology 198, 262-267, 2015 | 161 | 2015 |
| Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review Z Zhu, J He, G Liu, FJ Barba, M Koubaa, L Ding, O Bals, N Grimi, ... Innovative Food Science & Emerging Technologies 33, 1-9, 2016 | 147 | 2016 |
| Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound M Koubaa, FJ Barba, N Grimi, H Mhemdi, W Koubaa, N Boussetta, ... Innovative food science & emerging technologies 37, 336-344, 2016 | 144 | 2016 |
| An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications E Puértolas, M Koubaa, FJ Barba Food Research International 80, 19-26, 2016 | 127 | 2016 |
| Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances Z Zhu, Q Wu, X Di, S Li, FJ Barba, M Koubaa, S Roohinejad, X Xiong, ... Food and Bioproducts Processing 104, 40-47, 2017 | 120 | 2017 |
| Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices SMB Hashemi, N Nikmaram, S Esteghlal, AM Khaneghah, M Niakousari, ... Innovative food science & emerging technologies 41, 172-178, 2017 | 117 | 2017 |
| Extraction of essential oil from Aloysia citriodora Palau leaves using continuous and pulsed ultrasound: Kinetics, antioxidant activity and antimicrobial properties SMB Hashemi, AM Khaneghah, M Koubaa, FJ Barba, E Abedi, ... Process Biochemistry 65, 197-204, 2018 | 110 | 2018 |
| HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction Z Zhu, Q Guan, M Koubaa, FJ Barba, S Roohinejad, G Cravotto, X Yang, ... Food Chemistry 215, 391-400, 2017 | 106 | 2017 |
Shahin RoohinejadPrincipal Scientist at Zoom Essence Inc.Adresse e-mail validée de zoomessence.com
