Barba, Francisco J.

A review of sustainable and intensified techniques for extraction of food and natural products

Chemat, F., Abert Vian, M., Fabiano-Tixier, A.-S., Nutrizio, M., Režek Jambrak, A., Munekata, P. E. S., Lorenzo, J. M., Barba, F. J., Binello, A., & Cravotto, G. (2020) · Green Chemistry

Agricultural and Biological ResearchPhase Equilibria and Thermodynamics

Cited by 747

An Overview of the Traditional and Innovative Approaches for Pectin Extraction from Plant Food Wastes and By-Products: Ultrasound-, Microwaves-, and Enzyme-Assisted Extraction

Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M., & Rimac Brnčić, S. (2018) · Trends in Food Science & Technology

Polysaccharides and Plant Cell WallsPolysaccharides Composition and Applications

Cited by 678

Application of Seaweeds to Develop New Food Products with Enhanced Shelf-Life, Quality and Health-Related Beneficial Properties

Roohinejad, S., Koubaa, M., Barba, F. J., Saljoughian, S., Amid, M., & Greiner, R. (2017) · Food Research International

Seaweed-derived Bioactive CompoundsFood Industry and Aquatic Biology

Cited by 360

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

Roselló-Soto, E., Galanakis, C. M., Brnčić, M., Orlien, V., Trujillo, F. J., Mawson, R., Knoerzer, K., Tiwari, B. K., & Barba, F. J. (2015) · Trends in Food Science & Technology

Ultrasound and Cavitation PhenomenaPhytochemicals and Antioxidant Activities

Cited by 356

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-added value compounds

Roselló-Soto, E., Koubaa, M., Moubarik, A., Lopes, R. P., Saraiva, J. A., Boussetta, N., Grimi, N., & Barba, F. J. (2015) · Trends in Food Science & Technology

Edible Oils Quality and AnalysisPhytochemicals and Antioxidant Activities

Cited by 312

Valorization of Kiwi Agricultural Waste and Industry By-Products by Recovering Bioactive Compounds and Applications as Food Additives: A Circular Economy Model

Chamorro, F., Carpena, M., Fraga-Corral, M., Echave, J., Riaz Rajoka, M. S., Barba, F. J., Cao, H., Xiao, J., Prieto, M. A., & Simal-Gandara, J. (2022) · Food Chemistry

Phytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Cited by 188

HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

Zhu, Z., Guan, Q., Koubaa, M., Barba, F. J., Roohinejad, S., Cravotto, G., Yang, X., Li, S., & He, J. (2017) · Food Chemistry

Phytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Cited by 121

Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction

de la Fuente, B., Pinela, J., Mandim, F., Heleno, S. A., Ferreira, I. C. F. R., Barba, F. J., Berrada, H., Caleja, C., & Barros, L. (2022) · Food Chemistry

Edible Oils Quality and AnalysisAquaculture Nutrition and Growth

Cited by 79

Extraction of Antioxidant Compounds and Pigments from Spirulina (Arthrospira platensis) Assisted by Pulsed Electric Fields and the Binary Mixture of Organic Solvents and Water

Martí-Quijal, F. J., Ramon-Mascarell, F., Pallarés, N., Ferrer, E., Berrada, H., Phimolsiripol, Y., & Barba, F. J. (2021) · Applied Sciences

Microbial Inactivation MethodsSeaweed-derived Bioactive Compounds

Cited by 71

Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products—An Opportunity for a Circular Economy Approach

De Aguiar Saldanha Pinheiro, A. C., Martí-Quijal, F. J., Barba, F. J., Tappi, S., & Rocculi, P. (2021) · Foods

Food Industry and Aquatic BiologyProtein Hydrolysis and Bioactive Peptides

Cited by 66

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

Lukić, K., Brnčić, M., Ćurko, N., Tomašević, M., Valinger, D., Denoya, G. I., Barba, F. J., & Ganić, K. K. (2019) · Ultrasonics Sonochemistry

Fermentation and Sensory AnalysisMicrobial Inactivation Methods

Cited by 64

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

Marti‐Quijal, F. J., Zamuz, S., Tomašević, I., Rocchetti, G., Lucini, L., Marszałek, K., Barba, F. J., & Lorenzo, J. M. (2019) · Journal of the Science of Food and Agriculture

Meat and Animal Product QualityFood Nutrient Composition and Product Development

Cited by 42

Research progress in microalgae nutrients: Emerging extraction and purification technologies, digestive behavior, and potential effects on human gut

Zhou, J., Wang, M., Grimi, N., Dar, B. N., Calvo-Lerma, J., & Barba, F. J. (2024) · Critical Reviews in Food Science and Nutrition

Seaweed-derived Bioactive CompoundsAlgal biology and biofuel production

Cited by 15