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Foods (Basel, Switzerland)|April 3, 2021
An Integrated Approach for the Valorization of Cheese WheyFrancisco J BarbaJournal of Agricultural and Food Chemistry|March 24, 2012
Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foodsFrancisco J Barba, Maria J Esteve, Ana FrigolaJournal of Agricultural and Food Chemistry|August 26, 2010
Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverageFrancisco J Barba, Maria J Esteve, Ana FrigolaMolecules (Basel, Switzerland)|May 27, 2023
<i>Rosmarinus officinalis</i> L. Essential Oils Impact on the Microbiological and Oxidative Stability of Sarshir (Kaymak)Seyed Mohammad Bagher Hashemi, Aliakbar Gholamhosseinpour, Francisco J BarbaMarine Drugs|December 16, 2020
Mycotoxin Identification and In Silico Toxicity Assessment Prediction in Atlantic SalmonJosefa Tolosa, Francisco J Barba, Noelia Pallarés, et al.Food Chemistry|March 1, 2022
Changes in the polyphenolic profile and oxidoreductases activity under static and multi-pulsed high pressure processing of cloudy apple juiceJustyna Szczepańska, Francisco J Barba, Sylwia Skąpska, et al.Molecules (Basel, Switzerland)|February 6, 2019
Mycotoxin Incidence in Some Fish Products: QuEChERS Methodology and Liquid Chromatography Linear Ion Trap Tandem Mass Spectrometry ApproachJosefa Tolosa, Francisco J Barba, Guillermina Font, et al.Food Chemistry|October 25, 2019
High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colourJustyna Szczepańska, Francisco J Barba, Sylwia Skąpska, et al.Marine Drugs|April 30, 2021
Accelerated Solvent Extraction and Pulsed Electric Fields for Valorization of Rainbow Trout (<i>Oncorhynchus mykiss</i>) and Sole (<i>Dover sole</i>) By-Products: Protein Content, Molecular Weight Distribution and Antioxidant Potential of the ExtractsMin Wang, Jianjun Zhou, Maria Carmen Collado, et al.Critical Reviews in Food Science and Nutrition|September 25, 2019
Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetablesCharlène Leneveu-Jenvrin, Florence Charles, Francisco J Barba, et al.Pageof 26