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Author
Francisco J. Barba
also known as Barba, F. J., Barba, Francisco, Barba, Francisco J.
Universitat de València · Instituto de Salud Carlos III · Instituto de Agroquímica y Tecnología de Alimentos · Instituto de Investigación de Enfermedades Raras
About this author
Works
650
Cited by
42,900
h-index
108
i10
460
Top papers
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Rubén Domínguez, Mirian Pateiro, Mohammed Gagaoua, et al.
·
2019
·
Antioxidants
↗ 1,708
OA
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
Daniel Granato, Francisco J. Barba, Danijela Bursać Kovačević, et al.
·
2020
·
Annual Review of Food Science and Technology
↗ 738
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
Francisco J. Barba, Oleksii Parniakov, Sofia Pereira, et al.
·
2015
·
Food Research International
↗ 720
A review of sustainable and intensified techniques for extraction of food and natural products
Farid Chemat, Maryline Abert Vian, Anne‐Sylvie Fabiano‐Tixier, et al.
·
2020
·
Green Chemistry
↗ 672
OA
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
Francisco J. Barba, Zhenzhou Zhu, Mohamed Koubaa, et al.
·
2016
·
Trends in Food Science & Technology
↗ 666
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Mirela Marić, Antonela Ninčević Grassino, Zhenzhou Zhu, et al.
·
2018
·
Trends in Food Science & Technology
↗ 637
Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review
Juana M. Carbonell‐Capella, Magdalena Buniowska, Francisco J. Barba, et al.
·
2014
·
Comprehensive Reviews in Food Science and Food Safety
↗ 632
Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
Mirian Pateiro, Belén Gómez, Paulo E. S. Munekata, et al.
·
2021
·
Molecules
↗ 519
OA
Bioactive peptides as natural antioxidants in food products – A review
José M. Lorenzo, Paulo E. S. Munekata, Belén Gómez, et al.
·
2018
·
Trends in Food Science & Technology
↗ 485
OA
Bioactive Compounds and Quality of Extra Virgin Olive Oil
Cecilia Jiménez-López, María Carpena, Catarina Lourenço‐Lopes, et al.
·
2020
·
Foods
↗ 485
OA
Edible films/coating with tailored properties for active packaging of meat, fish and derived products
Pramila Umaraw, Paulo E. S. Munekata, Akhilesh K. Verma, et al.
·
2020
·
Trends in Food Science & Technology
↗ 441
Active packaging films with natural antioxidants to be used in meat industry: A review
Rubén Domínguez, Francisco J. Barba, Belén Gómez, et al.
·
2018
·
Food Research International
↗ 421