FRANCISCO JOSE
BARBA ORELLANA
CATEDRÁTICO/A DE UNIVERSIDAD
FRANCISCO JOSE BARBA ORELLANA-rekin lankidetzan egindako argitalpenak (6)
2022
2021
-
Biomonitoring of Multiple Mycotoxins in Urine by GC-MS/MS: A Pilot Study on Patients with Esophageal Cancer in Golestan Province, Northeastern Iran
Toxins, Vol. 13, Núm. 4
-
Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage
Food Chemistry, Vol. 343
2020
-
Fermentation in fish and by-products processing: an overview of current research and future prospects
Current Opinion in Food Science, Vol. 31, pp. 9-16
-
Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts
Antioxidants, Vol. 9, Núm. 3
-
Isolation, identification and investigation of fermentative bacteria from sea bass (Dicentrarchus labrax): Evaluation of antifungal activity of fermented fish meat and by-products broths
Foods, Vol. 9, Núm. 5