Search Results - "Barba, Francisco J"

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  1. 1

    An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal by Granato, Daniel, Nunes, Domingos Sávio, Barba, Francisco J.

    Published in Trends in food science & technology (01-04-2017)
    “…Much research has been conducted to attest that different food and herbal extracts display functional properties in humans when consumed regularly as part of a…”
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    Journal Article
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    A Comprehensive Review on Lipid Oxidation in Meat and Meat Products by Domínguez, Rubén, Pateiro, Mirian, Gagaoua, Mohammed, Barba, Francisco J., Zhang, Wangang, Lorenzo, José M.

    Published in Antioxidants (25-09-2019)
    “…Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate…”
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    Journal Article
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    Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review by Barba, Francisco J., Koubaa, Mohamed, do Prado-Silva, Leonardo, Orlien, Vibeke, Sant’Ana, Anderson de Souza

    Published in Trends in food science & technology (01-08-2017)
    “…Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter are the major bacterial pathogens associated with foodborne diseases and their…”
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    Journal Article
  4. 4

    Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels by Parniakov, Oleksii, Barba, Francisco J., Grimi, Nabil, Lebovka, Nikolai, Vorobiev, Eugene

    Published in Food chemistry (01-02-2016)
    “…•Pulsed electric energy assisted extraction of bioactive compounds (BC) from mango peels was tested.•Highest recovery of BC was obtained for high voltage…”
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    Journal Article
  5. 5

    Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products by Pateiro, Mirian, Gómez, Belén, Munekata, Paulo E S, Barba, Francisco J, Putnik, Predrag, Kovačević, Danijela Bursać, Lorenzo, José M

    Published in Molecules (Basel, Switzerland) (11-03-2021)
    “…The design of functional foods has grown recently as an answer to rising consumers' concerns and demands for natural, nutritional and healthy food products…”
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    Journal Article
  6. 6

    Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review by Pateiro, Mirian, Barba, Francisco J., Domínguez, Rubén, Sant'Ana, Anderson S., Mousavi Khaneghah, Amin, Gavahian, Mohsen, Gómez, Belén, Lorenzo, Jose M.

    Published in Food research international (01-11-2018)
    “…Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which…”
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    Journal Article
  7. 7

    An Integrated Approach for the Valorization of Cheese Whey by Barba, Francisco J

    Published in Foods (09-03-2021)
    “…Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable…”
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    Journal Article
  8. 8

    A critical analysis of the cold plasma induced lipid oxidation in foods by Gavahian, Mohsen, Chu, Yan-Hwa, Mousavi Khaneghah, Amin, Barba, Francisco J., Misra, N.N.

    Published in Trends in food science & technology (01-07-2018)
    “…Cold plasma is an emerging, economical and environment-friendly technology with potential applications in food and bioprocessing industry, including microbial…”
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  9. 9

    Extraction of lipids from microalgae using classical and innovative approaches by Zhou, Jianjun, Wang, Min, Saraiva, Jorge A., Martins, Ana P., Pinto, Carlos A., Prieto, Miguel A., Simal-Gandara, Jesus, Cao, Hui, Xiao, Jianbo, Barba, Francisco J.

    Published in Food chemistry (01-08-2022)
    “…[Display omitted] •A variety of approaches for the extraction of lipids from microalgae were reviewed.•The bioactivity of microalgae lipids is…”
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    Journal Article
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    Functional and Bioactive Properties of Peptides Derived from Marine Side Streams by Ucak, Ilknur, Afreen, Maliha, Montesano, Domenico, Carrillo, Celia, Tomasevic, Igor, Simal-Gandara, Jesus, Barba, Francisco J

    Published in Marine drugs (29-01-2021)
    “…In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side…”
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    Journal Article
  12. 12

    Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review by Putnik, Predrag, Bursać Kovačević, Danijela, Režek Jambrak, Anet, Barba, Francisco J, Cravotto, Giancarlo, Binello, Arianna, Lorenzo, Jose Manuel, Shpigelman, Avi

    Published in Molecules (Basel, Switzerland) (27-04-2017)
    “…Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble…”
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    Journal Article
  13. 13

    Bioactive Compounds and Quality of Extra Virgin Olive Oil by Jimenez-Lopez, Cecilia, Carpena, Maria, Lourenço-Lopes, Catarina, Gallardo-Gomez, Maria, Lorenzo, Jose M, Barba, Francisco J, Prieto, Miguel A, Simal-Gandara, Jesus

    Published in Foods (28-07-2020)
    “…(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental…”
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    Journal Article
  14. 14

    Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds by Poojary, Mahesha M, Barba, Francisco J, Aliakbarian, Bahar, Donsì, Francesco, Pataro, Gianpiero, Dias, Daniel A, Juliano, Pablo

    Published in Marine Drugs (22-11-2016)
    “…Marine microalgae and seaweeds (microalgae) represent a sustainable source of various bioactive natural carotenoids, including β-carotene, lutein, astaxanthin,…”
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    Journal Article Book Review
  15. 15

    Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties by Şahin, Selin, Samli, Ruya, Tan, Ayşe Seher Birteksöz, Barba, Francisco J, Chemat, Farid, Cravotto, Giancarlo, Lorenzo, José M

    Published in Molecules (Basel, Switzerland) (24-06-2017)
    “…Response surface methodology (RSM) and artificial neural networks (ANN) were evaluated and compared in order to decide which method was the most appropriate to…”
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    Journal Article
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    Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage by Alirezalu, Kazem, Hesari, Javad, Nemati, Zabihollah, Munekata, Paulo E.S., Barba, Francisco J., Lorenzo, Jose M.

    Published in Food research international (01-06-2019)
    “…The effects of nisin (200 and 400 ppm), ε-polylysine (0.1 and 0.2%) and chitosan (0.5 and 1%) in combination with a Mixed Extract (green tea, stinging nettle…”
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    Journal Article
  17. 17

    New Approaches for the Use of Non-conventional Cell Disruption Technologies to Extract Potential Food Additives and Nutraceuticals from Microalgae by Barba, Francisco J., Grimi, Nabil, Vorobiev, Eugène

    Published in Food engineering reviews (01-03-2015)
    “…In recent decades, microalgae species have focused the attention of several research groups and food industry as they are a great source of nutritionally…”
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    Journal Article
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    Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review by Carbonell‐Capella, Juana M., Buniowska, Magdalena, Barba, Francisco J., Esteve, María J., Frígola, Ana

    “…Determination of bioactive compounds content directly from foodstuff is not enough for the prediction of potential in vivo effects, as metabolites reaching the…”
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    Journal Article
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    An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications by Puértolas, Eduardo, Koubaa, Mohamed, Barba, Francisco J.

    Published in Food research international (01-02-2016)
    “…Oil recovery from oilseeds and fruits is one of the food processes where efficiency is the key to ensure profitability. Wastes and by-products generated during…”
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    Journal Article