![Foto de Francisco José](/img/nophoto.png)
Francisco José
Barba Orellana
Publicacións nas que colabora con Francisco José Barba Orellana (11)
2023
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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
2022
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Camellia japonica: A phytochemical perspective and current applications facing its industrial exploitation
Food Chemistry: X, Vol. 13
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Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors
Food Research International, Vol. 162
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Extraction of lipids from microalgae using classical and innovative approaches
Food Chemistry, Vol. 384
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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
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Personalized nutrition, microbiota, and metabolism: A triad for eudaimonia
Frontiers in Molecular Biosciences, Vol. 9
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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
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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
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Revalorization of almond by-products for the design of novel functional foods: An updated review
Foods, Vol. 10, Núm. 8
2020
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Bioactive compounds and quality of extra virgin olive oil
Foods, Vol. 9, Núm. 8
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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