| Application of pulsed electric fields in meat and fish processing industries: An overview B Gómez, PES Munekata, M Gavahian, FJ Barba, FJ Martí-Quijal, ... Food research international 123, 95-105, 2019 | 240 | 2019 |
| Fermentation in fish and by-products processing: An overview of current research and future prospects FJ Marti-Quijal, F Remize, G Meca, E Ferrer, MJ Ruiz, FJ Barba Current opinion in food science 31, 9-16, 2020 | 128 | 2020 |
| The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges I Eş, M Gavahian, FJ Marti-Quijal, JM Lorenzo, AM Khaneghah, ... Biotechnology advances 37 (3), 410-421, 2019 | 110 | 2019 |
| 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 |
| Role of food antioxidants in modulating gut microbial communities: Novel understandings in intestinal oxidative stress damage and their impact on host health MS Riaz Rajoka, R Thirumdas, HM Mehwish, M Umair, M Khurshid, ... Antioxidants 10 (10), 1563, 2021 | 74 | 2021 |
| Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages FJ Marti-Quijal, S Zamuz, I Tomašević, B Gómez, G Rocchetti, L Lucini, ... LWT 110, 316-323, 2019 | 70 | 2019 |
| Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products S Khubber, FJ Marti-Quijal, I Tomasevic, F Remize, FJ Barba Current Opinion in Food Science 43, 189-198, 2022 | 61 | 2022 |
| Extraction of Antioxidant Compounds and Pigments from Spirulina (Arthrospira platensis) Assisted by Pulsed Electric Fields and the Binary Mixture of Organic … FJ Martí-Quijal, F Ramon-Mascarell, N Pallarés, E Ferrer, H Berrada, ... Applied Sciences 11 (16), 7629, 2021 | 47 | 2021 |
| Improved Extraction Efficiency of Antioxidant Bioactive Compounds from Tetraselmis chuii and Phaedoactylum tricornutum Using Pulsed Electric Fields M Kokkali, FJ Martí-Quijal, M Taroncher, MJ Ruiz, K Kousoulaki, FJ Barba Molecules 25 (17), 3921, 2020 | 46 | 2020 |
| Aquaculture and its by-products as a source of nutrients and bioactive compounds F Al Khawli, FJ Martí-Quijal, E Ferrer, MJ Ruiz, H Berrada, M Gavahian, ... Advances in food and nutrition research 92, 1-33, 2020 | 46 | 2020 |
| Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review A Hassoun, M Carpena, MA Prieto, J Simal-Gandara, F Özogul, Y Özogul, ... Antioxidants 9 (9), 882, 2020 | 39 | 2020 |
| Innovative non-thermal technologies for recovery and valorization of value-added products from crustacean processing by-products—An opportunity for a circular economy approach AC De Aguiar Saldanha Pinheiro, FJ Martí-Quijal, FJ Barba, S Tappi, ... Foods 10 (9), 2030, 2021 | 35 | 2021 |
| Ultrasound Extraction Mediated Recovery of Nutrients and Antioxidant Bioactive Compounds from Phaeodactylum tricornutum Microalgae FA Khawli, FJ Martí-Quijal, N Pallarés, FJ Barba, E Ferrer Applied Sciences 11 (4), 1701, 2021 | 34 | 2021 |
| A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey … FJ Marti‐Quijal, S Zamuz, I Tomašević, G Rocchetti, L Lucini, K Marszałek, ... Journal of the Science of Food and Agriculture 99 (7), 3672-3680, 2019 | 34 | 2019 |
| Current emerging trends in antitumor activities of polysaccharides extracted by microwave-and ultrasound-assisted methods SMT Gharibzahedi, FJ Marti-Quijal, FJ Barba, Z Altintas International Journal of Biological Macromolecules 202, 494-507, 2022 | 33 | 2022 |
| Almond hull biomass: Preliminary characterization and development of two alternative valorization routes by applying innovative and sustainable technologies M Salgado-Ramos, FJ Martí-Quijal, AJ Huertas-Alonso, ... Industrial Crops and Products 179, 114697, 2022 | 32 | 2022 |
| Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts FJ Martí-Quijal, A Tornos, A Príncep, C Luz, G Meca, P Tedeschi, MJ Ruiz, ... Antioxidants 9 (3), 239, 2020 | 32 | 2020 |
| Effect of breed and diet type on the freshness and quality of the eggs: A comparison between Mos (indigenous Galician breed) and Isa brown hens D Franco, D Rois, A Arias, JR Justo, FJ Marti-Quijal, S Khubber, FJ Barba, ... Foods 9 (3), 342, 2020 | 28 | 2020 |
| 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 | 26 | 2021 |
| Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties FJ Marti‐Quijal, S Zamuz, F Galvez, S Roohinejad, BK Tiwari, B Gómez, ... Journal of Food Processing and Preservation 42 (12), e13845, 2018 | 20 | 2018 |
