A comprehensive review on lipid oxidation in meat and meat products R Domínguez, M Pateiro, M Gagaoua, FJ Barba, W Zhang, JM Lorenzo Antioxidants 8 (10), 429, 2019 | 854 | 2019 |
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review FJ Barba, Z Zhu, M Koubaa, AS Sant'Ana, V Orlien Trends in Food Science & Technology 49, 96-109, 2016 | 610 | 2016 |
Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review JM Carbonell‐Capella, M Buniowska, FJ Barba, MJ Esteve, A Frígola Comprehensive Reviews in Food Science and Food Safety 13 (2), 155-171, 2014 | 600 | 2014 |
Current applications and new opportunities for the use of pulsed electric fields in food science and industry FJ Barba, O Parniakov, SA Pereira, A Wiktor, N Grimi, N Boussetta, ... Food research international 77, 773-798, 2015 | 560 | 2015 |
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction M Marić, AN Grassino, Z Zhu, FJ Barba, M Brnčić, SR Brnčić Trends in Food Science & Technology 76, 28-37, 2018 | 420 | 2018 |
Functional foods: Product development, technological trends, efficacy testing, and safety D Granato, FJ Barba, D Bursać Kovačević, JM Lorenzo, AG Cruz, P Putnik Annual review of food science and technology 11, 93-118, 2020 | 382 | 2020 |
Bioactive peptides as natural antioxidants in food products–A review JM Lorenzo, PES Munekata, B Gómez, FJ Barba, L Mora, ... Trends in food science & technology 79, 136-147, 2018 | 361 | 2018 |
A review of sustainable and intensified techniques for extraction of food and natural products F Chemat, MA Vian, AS Fabiano-Tixier, M Nutrizio, AR Jambrak, ... Green Chemistry 22 (8), 2325-2353, 2020 | 346 | 2020 |
Berries extracts as natural antioxidants in meat products: A review JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ... Food Research International 106, 1095-1104, 2018 | 346 | 2018 |
Active packaging films with natural antioxidants to be used in meat industry: A review R Domínguez, FJ Barba, B Gómez, P Putnik, DB Kovačević, M Pateiro, ... Food research international 113, 93-101, 2018 | 331 | 2018 |
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions E Roselló-Soto, CM Galanakis, M Brnčić, V Orlien, FJ Trujillo, R Mawson, ... Trends in Food Science & Technology 42 (2), 134-149, 2015 | 298 | 2015 |
Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties S Roohinejad, M Koubaa, FJ Barba, S Saljoughian, M Amid, R Greiner Food Research International 99, 1066-1083, 2017 | 284 | 2017 |
Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high … E Roselló-Soto, M Koubaa, A Moubarik, RP Lopes, JA Saraiva, ... Trends in Food Science & Technology 45 (2), 296-310, 2015 | 278 | 2015 |
New approaches for the use of non-conventional cell disruption technologies to extract potential food additives and nutraceuticals from microalgae FJ Barba, N Grimi, E Vorobiev Food Engineering Reviews 7, 45-62, 2015 | 271 | 2015 |
Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citrus wastes—A review P Putnik, D Bursać Kovačević, A Režek Jambrak, FJ Barba, G Cravotto, ... Molecules 22 (5), 680, 2017 | 269 | 2017 |
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review FJ Barba, NS Terefe, R Buckow, D Knorr, V Orlien Food Research International 77, 725-742, 2015 | 265 | 2015 |
An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal D Granato, DS Nunes, FJ Barba Trends in Food Science & Technology 62, 13-22, 2017 | 261 | 2017 |
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review M Pateiro, FJ Barba, R Domínguez, AS Sant'Ana, AM Khaneghah, ... Food Research International 113, 156-166, 2018 | 257 | 2018 |
Innovative alternative technologies to extract carotenoids from microalgae and seaweeds MM Poojary, FJ Barba, B Aliakbarian, F Donsì, G Pataro, DA Dias, ... Marine drugs 14 (11), 214, 2016 | 256 | 2016 |
Edible films/coating with tailored properties for active packaging of meat, fish and derived products P Umaraw, PES Munekata, AK Verma, FJ Barba, VP Singh, P Kumar, ... Trends in Food Science & Technology 98, 10-24, 2020 | 252 | 2020 |