Publikationen, an denen er mitarbeitet Francisco José Barba Orellana (16)

2023

  1. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374

  2. Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications

    Food Reviews International, Vol. 39, Núm. 4, pp. 2352-2377

2022

  1. Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation

    Food Chemistry: X, Vol. 13

  2. Extraction of lipids from microalgae using classical and innovative approaches

    Food Chemistry, Vol. 384

  3. Functional implications of bound phenolic compounds and phenolics–food interaction: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 21, Núm. 2, pp. 811-842

  4. Personalized nutrition, microbiota, and metabolism: A triad for eudaimonia

    Frontiers in Molecular Biosciences, Vol. 9

  5. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model

    Food Chemistry, Vol. 370

2021

  1. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry

    eFood, Vol. 2, Núm. 5, pp. 209-233

  2. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  3. Functional and Bioactive Properties of Peptides Derived from Marine Side Streams

    Marine Drugs, Vol. 19, Núm. 2, pp. 71

  4. Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota

    Trends in Food Science and Technology, Vol. 112, pp. 484-494

  5. Revalorization of almond by-products for the design of novel functional foods: An updated review

    Foods, Vol. 10, Núm. 8

2020

  1. Bioactive compounds and quality of extra virgin olive oil

    Foods, Vol. 9, Núm. 8

  2. Legal regulations and consumer attitudes regarding the use of products obtained from aquaculture

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 225-245

  3. Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review

    Antioxidants, Vol. 9, Núm. 9, pp. 1-30

2019

  1. Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases

    Food Research International, Vol. 120, pp. 464-477