‪Francisco J. Barba (ORCID: 0000-0002-5630-3989)‬

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Mohamed KoubaaEcole Supérieure de Chimie Organique et MinéraleZweryfikowany adres z escom.fr
Shahin RoohinejadPrincipal Scientist at Zoom Essence Inc.Zweryfikowany adres z zoomessence.com
Nabil GrimiFull Professor, Process Engineering, University of Technology of Compiegne, FranceZweryfikowany adres z utc.fr
Danijela Bursać KovačevićIzv. prof. dr. sc., Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultetZweryfikowany adres z pbf.unizg.hr
jorge saraivaFood Technology, Biotechnology, and Biocatalysts, Aveiro UniversityZweryfikowany adres z ua.pt
Zhenzhou ZHUWuhan Polytechnic University; University of Technology of CompigneZweryfikowany adres z utc.fr
Francisco J. Marti-QuijalNutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de ValènciaZweryfikowany adres z uv.es
Eugene VorobievProf. Université de Technologie de CompiègneZweryfikowany adres z utc.fr
Igor TomasevicUniversity of Belgrade, German Institute of Food Technologies (DIL),Zweryfikowany adres z dil-ev.de
Anet Režek JambrakProfessor, Faculty of Food Technology and Biotechnology, University of ZagrebZweryfikowany adres z pbf.hr
Mladen BrncicProfessor of Food ScienceZweryfikowany adres z pbf.hr
Daniel GranatoProfessor of Functional Foods - University of LimerickZweryfikowany adres z ul.ie
Oleksii ParniakovElea GmbHZweryfikowany adres z elea-technology.com
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of CampinasZweryfikowany adres z unicamp.br
Krystian Marszałekassociate professorZweryfikowany adres z ibprs.pl
Jianjun Zhouuniversity of valenciaZweryfikowany adres z alumni.uv.es
Yuthana PhimolsiripolChiang Mai UniversityZweryfikowany adres z cmu.ac.th
Luigi LuciniUniversità Cattolica Sacro CuoreZweryfikowany adres z unicatt.it
Ralf GreinerMax Rubner-InstitutZweryfikowany adres z mri.bund.de
Giancarlo CravottoFull professor of Organic ChemistryZweryfikowany adres z unito.it

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Francisco J. Barba (ORCID: 0000-0002-5630-3989)

Inne imiona/nazwiskaFrancisco Barba, FJ Barba, F Barba

University of Valencia (https://ror.org/043nxc105)

Zweryfikowany adres z uv.es - Strona główna

Nutrients and bioactive compounds Food waste recovery By-products Non-thermal processing Bioaccessibility


Tytuł Sortuj wg cytatów Sortuj wg roku Sortuj wg tytułu	Cytowane przez Cytowane przez	Rok
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	1434	2019
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	803	2016
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	753	2014
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	724	2015
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	696	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	624	2018
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	589	2020
Bioactive peptides as natural antioxidants in food products–A review JM Lorenzo, PES Munekata, B Gómez, FJ Barba, L Mora, ... Trends in food science & technology 79, 136-147, 2018	498	2018
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	442	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	441	2018
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	413	2020
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	402	2020
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	399	2017
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	360	2018
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	360	2015
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	352	2017
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	350	2021
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	348	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	345	2015
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	329	2016

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