| 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 | 340 | 2015 |
| 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 | 322 | 2015 |
| High voltage electrical discharges, pulsed electric field, and ultrasound assisted extraction of protein and phenolic compounds from olive kernel E Roselló-Soto, FJ Barba, O Parniakov, CM Galanakis, N Lebovka, ... Food and Bioprocess Technology 8, 885-894, 2015 | 272 | 2015 |
| Application of non-conventional extraction methods: Toward a sustainable and green production of valuable compounds from mushrooms E Roselló-Soto, O Parniakov, Q Deng, A Patras, M Koubaa, N Grimi, ... Food Engineering Reviews 8, 214-234, 2016 | 183 | 2016 |
| Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages PES Munekata, R Domínguez, S Budaraju, E Roselló-Soto, FJ Barba, ... Foods 9 (3), 288, 2020 | 173 | 2020 |
| Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni M Koubaa, E Roselló-Soto, J Šic Žlabur, A Rezek Jambrak, M Brncic, ... Journal of Agricultural and Food Chemistry 63 (31), 6835-6846, 2015 | 171 | 2015 |
| Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization E Roselló-Soto, FJ Martí-Quijal, A Cilla, PES Munekata, JM Lorenzo, ... Molecules 24 (4), 797, 2019 | 95 | 2019 |
| New approaches for the effective valorization of papaya seeds: Extraction of proteins, phenolic compounds, carbohydrates, and isothiocyanates assisted by pulsed electric energy O Parniakov, E Roselló-Soto, FJ Barba, N Grimi, N Lebovka, E Vorobiev Food Research International 77, 711-717, 2015 | 89 | 2015 |
| Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies MH Kamani, I Eş, JM Lorenzo, F Remize, E Roselló-Soto, FJ Barba, ... Green chemistry 21 (12), 3213-3231, 2019 | 82 | 2019 |
| Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages E Roselló-Soto, C Garcia, A Fessard, FJ Barba, PES Munekata, ... Fermentation 5 (1), 3, 2018 | 81 | 2018 |
| Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products E Roselló-Soto, MM Poojary, FJ Barba, JM Lorenzo, J Mañes, JC Moltó Innovative Food Science & Emerging Technologies 45, 306-312, 2018 | 72 | 2018 |
| Thermal and non-thermal preservation techniques of tiger nuts' beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties E Roselló-Soto, MM Poojary, FJ Barba, M Koubaa, JM Lorenzo, J Mañes, ... Food Research International 105, 945-951, 2018 | 63 | 2018 |
| Valorization of waste and by-products from food industries through the use of innovative technologies Z Zhu, M Gavahian, FJ Barba, E Roselló-Soto, DB Kovačević, P Putnik, ... Agri-food industry strategies for healthy diets and sustainability, 249-266, 2020 | 40 | 2020 |
| Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and … E Roselló-Soto, FJ Barba, JM Lorenzo, R Dominguez, M Pateiro, J Mañes, ... Food Research International 120, 888-894, 2019 | 38 | 2019 |
| Artificial intelligence: Implications for the agri-food sector A Taneja, G Nair, M Joshi, S Sharma, S Sharma, AR Jambrak, ... Agronomy 13 (5), 1397, 2023 | 35 | 2023 |
| Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review FJ Martí-Quijal, S Khubber, F Remize, I Tomasevic, E Roselló-Soto, ... Fermentation 7 (3), 106, 2021 | 31 | 2021 |
| Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC … E Roselló-Soto, FJ Barba, JM Lorenzo, PES Munekata, B Gómez, ... Food chemistry 274, 865-871, 2019 | 28 | 2019 |
| Enhancing bioactive antioxidants’ extraction from “Horchata de Chufa” by-products E Roselló-Soto, FJ Barba, P Putnik, D Bursać Kovačević, JM Lorenzo, ... Foods 7 (10), 161, 2018 | 26 | 2018 |
| Green food processing: Concepts, strategies, and tools FJ Barba, E Roselló-Soto, K Marszałek, DB Kovačević, AR Jambrak, ... Green Food processing techniques, 1-21, 2019 | 22 | 2019 |
| Green extraction and valorization of by-products from food processing FJ Barba, ER Soto, M Brncic, JML Rodriquez CRC Press, 2019 | 14 | 2019 |
