| Potential of sea buckthorn-based ingredients for the food and feed industry–a review A Vilas-Franquesa, J Saldo, B Juan Food Production, Processing and Nutrition 2, 1-17, 2020 | 62 | 2020 |
| Effects of the non-alcoholic fraction of beer on abdominal fat, osteoporosis, and body hydration in women M Trius-Soler, A Vilas-Franquesa, A Tresserra-Rimbau, G Sasot, ... Molecules 25 (17), 3910, 2020 | 27 | 2020 |
| Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction A Vilas-Franquesa, C Fryganas, M Casertano, M Montemurro, V Fogliano Food Chemistry 434, 137515, 2024 | 14 | 2024 |
| Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity A Vilas-Franquesa, M Casertano, A Tresserra-Rimbau, ... Critical Reviews in Food Science and Nutrition 64 (29), 10643-10667, 2024 | 13 | 2024 |
| Targeted analysis of sea buckthorn oil extracted by accelerated solvent extraction technique using green and conventional solvents A Vilas-Franquesa, B Juan, J Saldo Lwt 164, 113643, 2022 | 11 | 2022 |
| The food by-products bioprocess wheel: a guidance tool for the food industry A Vilas-Franquesa, M Montemurro, M Casertano, V Fogliano Trends in Food Science & Technology, 104652, 2024 | 8 | 2024 |
| Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria M Montemurro, M Casertano, A Vilas-Franquesa, CG Rizzello, V Fogliano LWT 198, 115974, 2024 | 7 | 2024 |
| Sea buckthorn (Hippophae rhamnoides) oil extracted with hexane, ethanol, diethyl ether and 2-MTHF at different temperatures–An individual assessment A Vilas-Franquesa, J Saldo, B Juan Journal of Food Composition and Analysis 114, 104752, 2022 | 7 | 2022 |
| Fungal fermentation effectively upcycles mango kernel flour into a functional ingredient A Vilas-Franquesa, J Villasante, V Fogliano LWT 206, 116558, 2024 | 1 | 2024 |
| Upcycling of melanoidin-rich Chinese distilled spent grain through solid-state fermentation by Aspergillus awamori S Yang, S Arslan-Tontul, V Fogliano, M Casertano, W Fan, Y Xu, Y Nie, ... Bioresource Technology 416, 131817, 2025 | | 2025 |
| Biotransformation of insect processing residues: Production of lactic acid bacterial biomass and associated partial removal of proteins from chitin A Vilas-Franquesa, C Lakemond, M Mishyna Bioresource Technology 413, 131540, 2024 | | 2024 |
| Fermentació en estat sòlid: una tècnica amb gran potencial pel suprareciclatge (upcycling) A Vilas-Franquesa, J Villasante TECA: Tecnologia i Ciència dels Aliments 23, 52-57, 2024 | | 2024 |
| Development and characterization of products derived from sea buckthorn (Hippophae rhamnoides) berries A Vilas Franquesa | | 2021 |
| Different polyphenol excretion between two populations following a 40th parallel diet M Marhuenda-Muñoz, J Lozano-Castellón, A Vilas-Franquesa, ... Pòster presentat a: III Workshop anual INSA-UB “La Salut de la microbiota …, 2017 | | 2017 |
| Formatges baixos en greix A Vilas Franquesa | | 2013 |
| Solid-State Fermentation of Avocado Seed by Aspergillus Oryzae and Aspergillus Awamori: Effects on Nutritional Composition, Antioxidant Activity, and Volatile Compounds J Villasante, A Vilas-Franquesa, V Fogliano Antioxidant Activity, and Volatile Compounds, 0 | | |
| Formatges baixos en greix AV Franquesa | | |