Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

J Barba

Showing results (31-40 of 376) with videos related to

Pageof 38
Sort By:
Frontiers in Nutrition|July 31, 2023
Editorial: Therapeutic and health-promoting properties of polysaccharides in personalized foodsYuthana Phimolsiripol, Warintorn Ruksiriwanich, Phisit Seesuriyachan, et al.
Marine 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.
Aesthetic Plastic Surgery|May 5, 1999
Total corporal contouring with megaliposuction (120 consecutive cases)P Alegría Perén, J Barba Gómez, J Guerrero-Santos
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.
Food Chemistry|February 25, 2025
High-added-value compounds recovery from supercritical fluid extraction-defatted European sea bass (Dicentrarchus labrax) viscera by lactic acid bacteria (L. plantarum and L. casei) assisted fermentationYixuan Liu, Juan Manuel Castagnini, Houda Berrada, et al.
Revista De Neurologia|March 6, 2009
[Relation between cholesterol levels and neuropsychiatric disorders]P A Martínez-Carpio, J Barba, A Bedoya-Del Campillo
Pageof 38

Showing results (31-40 of 376) with videos related to

Sort By:
Pageof 38
Frontiers in Nutrition|July 31, 2023
Editorial: Therapeutic and health-promoting properties of polysaccharides in personalized foodsYuthana Phimolsiripol, Warintorn Ruksiriwanich, Phisit Seesuriyachan, et al.
Marine 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.
Aesthetic Plastic Surgery|May 5, 1999
Total corporal contouring with megaliposuction (120 consecutive cases)P Alegría Perén, J Barba Gómez, J Guerrero-Santos
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.
Food Chemistry|February 25, 2025
High-added-value compounds recovery from supercritical fluid extraction-defatted European sea bass (Dicentrarchus labrax) viscera by lactic acid bacteria (L. plantarum and L. casei) assisted fermentationYixuan Liu, Juan Manuel Castagnini, Houda Berrada, et al.
Revista De Neurologia|March 6, 2009
[Relation between cholesterol levels and neuropsychiatric disorders]P A Martínez-Carpio, J Barba, A Bedoya-Del Campillo
Pageof 38