Publicacions en què col·labora amb Francisco José Barba Orellana (198)

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

    Food Control, Vol. 145

  3. 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

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

    Food Chemistry: X, Vol. 13

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

    Journal of Food Quality, Vol. 2022

  3. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors

    Food Research International, Vol. 162

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

    Food Chemistry, Vol. 384

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

    Elsevier Inc., pp. 1-496

  6. 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

  7. 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

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

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

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

    Frontiers in Molecular Biosciences, Vol. 9

  10. 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. 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

  3. 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

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

    International Dairy Journal, Vol. 120

  5. 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

  6. 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