Francisco J. Barba
TitleCited byYear
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
2142014
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
2022016
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
1912015
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
1682015
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
1532003
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
1432013
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
1342012
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
1112015
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 Rosello-Soto, M Koubaa, A Moubarik, RP Lopes, JA Saraiva, ...
Trends in Food Science & Technology 45 (2), 296-310, 2015
1112015
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
1062015
Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing
FJ Barba, H Jäger, N Meneses, MJ Esteve, A Frígola, D Knorr
Innovative Food Science & Emerging Technologies 14, 18-24, 2012
1042012
Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni
M Koubaa, E Rosello-Soto, J Šic Žlabur, A Režek Jambrak, M Brncic, ...
Journal of Agricultural and Food Chemistry 63 (31), 6835-6846, 2015
942015
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
872015
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
842015
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
822017
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
822015
Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries
FJ Barba, CM Galanakis, MJ Esteve, A Frigola, E Vorobiev
Journal of Food Engineering 167, 38-44, 2015
792015
Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage
FJ Barba, MJ Esteve, A Frigola
Journal of Agricultural and Food Chemistry 58 (18), 10070-10075, 2010
772010
Effect of alternative physical treatments (ultrasounds, pulsed electric fields, and high-voltage electrical discharges) on selective recovery of bio-compounds from fermented …
FJ Barba, S Brianceau, M Turk, N Boussetta, E Vorobiev
Food and Bioprocess Technology 8 (5), 1139-1148, 2015
762015
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
742015
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