Publicacións nas que colabora con Francisco José Barba Orellana (187)

2023

  1. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution

    Food Control, Vol. 145

  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

  3. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6547-6563

2022

  1. Digital Evaluation of Nitrite-Reduced "kulen" Fermented Sausage Quality

    Journal of Food Quality, Vol. 2022

  2. Food Lipids: Sources, Health Implications, and Future Trends

    Elsevier Inc., pp. 1-496

  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. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

  5. Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective

    Food Reviews International, Vol. 38, Núm. 5, pp. 930-952

2021

  1. Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening

    Journal of Food Science and Technology, Vol. 58, Núm. 10, pp. 3993-4001

  2. Color assessment of the eggs using computer vision system and Minolta colorimeter

    Journal of Food Measurement and Characterization, Vol. 15, Núm. 6, pp. 5097-5112

  3. Colour assessment of milk and milk products using computer vision system and colorimeter

    International Dairy Journal, Vol. 120

  4. 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

  5. Drying of sliced tomato (Lycopersicon esculentum L.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption

    Journal of Food Process Engineering, Vol. 44, Núm. 3

  6. Emerging Technologies and Their Mechanism of Action on Fermentation

    Fermentation Processes: Emerging and Conventional Technologies (wiley), pp. 117-144

  7. Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products

    Molecules (Basel, Switzerland), Vol. 26, Núm. 6

  8. Refractance window (RW) concentration of milk-Part II: Computer vision approach for optimizing microbial and sensory qualities

    Journal of Food Processing and Preservation, Vol. 45, Núm. 9

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

    Foods, Vol. 10, Núm. 8

  10. Sustainable Production Technology in Food

    Elsevier, pp. 1-220

  11. The application of supercritical fluids technology to recover healthy valuable compounds from marine and agricultural food processing by-products: A review

    Processes, Vol. 9, Núm. 2, pp. 1-23

  12. Valorization of wastewater from table olives: Nmr identification of antioxidant phenolic fraction and microwave single‐phase reaction of sugary fraction

    Antioxidants, Vol. 10, Núm. 11