Ourense
Campus
Francisco José
Barba Orellana
Publications dans lesquelles il/elle collabore avec Francisco José Barba Orellana (26)
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
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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
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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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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
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Functional and Bioactive Properties of Peptides Derived from Marine Side Streams
Marine Drugs, Vol. 19, Núm. 2, pp. 71
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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
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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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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
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Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic
Annals of Animal Science, Vol. 20, Núm. 1, pp. 263-285
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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
2019
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Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570
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Green technologies for food processing: Principal considerations
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103
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Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases
Food Research International, Vol. 120, pp. 464-477