Francisco J. Barba
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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
3662016
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
3512014
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
3452015
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
2352015
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
2022019
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
FJ Barba, MJ Esteve, A Frigola
Food Research International 50 (2), 545-549, 2013
1952013
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
1852018
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
FJ Barba, NS Terefe, R Buckow, D Knorr, V Orlien
Food Research International 77, 725-742, 2015
1822015
Characterization of coloured compounds obtained by enzymatic extraction of bakery products
RC Borrelli, C Mennella, F Barba, M Russo, GL Russo, K Krome, ...
Food and Chemical Toxicology 41 (10), 1367-1374, 2003
1812003
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
1782015
High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: a review
FJ Barba, MJ Esteve, A Frígola
Comprehensive Reviews in Food Science and Food Safety 11 (3), 307-322, 2012
1752012
The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications
Q Deng, KG Zinoviadou, CM Galanakis, V Orlien, N Grimi, E Vorobiev, ...
Food Engineering Reviews 7 (3), 357-381, 2015
1742015
New approaches for the use of non-conventional cell disruption technologies to extract potential food additives and nutraceuticals from microalgae
FJ Barba, N Grimi, E Vorobiev
Food Engineering Reviews 7 (1), 45-62, 2015
1742015
The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications
Q Deng, KG Zinoviadou, CM Galanakis, V Orlien, N Grimi, E Vorobiev, ...
Food Engineering Reviews 7 (3), 357-381, 2015
1722015
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
1682018
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
1662018
Innovative alternative technologies to extract carotenoids from microalgae and seaweeds
MM Poojary, FJ Barba, B Aliakbarian, F Donsì, G Pataro, DA Dias, ...
Marine drugs 14 (11), 214, 2016
1592016
Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
KG Zinoviadou, CM Galanakis, M Brnčić, N Grimi, N Boussetta, MJ Mota, ...
Food Research International 77, 743-752, 2015
1582015
High voltage electrical discharges, pulsed electric field, and ultrasound assisted extraction of protein and phenolic compounds from olive kernel
E Roselló-Soto, FJ Barba, O Parniakov, CM Galanakis, N Lebovka, ...
Food and Bioprocess Technology 8 (4), 885-894, 2015
1582015
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
1562017
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