| 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 | 1154 | 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 | 739 | 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 | 693 | 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 | 664 | 2015 |
| 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 | 544 | 2020 |
| 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 | 541 | 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 | 496 | 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 | 431 | 2018 |
| 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 | 409 | 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 | 400 | 2018 |
| 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 | 352 | 2020 |
| 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 | 341 | 2017 |
| 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 | 336 | 2015 |
| Bioactive compounds and quality of extra virgin olive oil C Jimenez-Lopez, M Carpena, C Lourenço-Lopes, M Gallardo-Gomez, ... Foods 9 (8), 1014, 2020 | 324 | 2020 |
| 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 | 321 | 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 | 319 | 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 | 314 | 2018 |
| 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 | 313 | 2017 |
| 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 | 312 | 2015 |
| 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 | 303 | 2016 |
Mohamed KoubaaEcole Supérieure de Chimie Organique et Minérale在 escom.fr 的电子邮件经过验证
