FRANCISCO JOSE BARBA ORELLANA-rekin lankidetzan egindako argitalpenak (25)

2016

  1. Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound

    Food and Bioprocess Technology, Vol. 9, Núm. 7, pp. 1159-1168

  2. Effect of storage time and temperature on the quality of fruit nectars: Determination of nutritional loss indicators

    Journal of Food Quality, Vol. 39, Núm. 3, pp. 209-217

2015

  1. Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries

    Journal of Food Engineering, Vol. 167, pp. 38-44

2014

  1. Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 13, Núm. 2, pp. 155-171

  2. Ascorbic acid in orange juice-based beverages processed by pulsed electric fields

    Fruit Juices: Types, Nutritional Composition and Health Benefits (Nova Science Publishers, Inc.), pp. 103-124

  3. Bioactive components from leaf vegetable products

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 321-346

  4. Effect of Stevia rebaudiana on Oxidative Enzyme Activity and Its Correlation with Antioxidant Capacity and Bioactive Compounds

    Food and Bioprocess Technology, Vol. 7, Núm. 5, pp. 1518-1525

  5. Quality parameters, bioactive compounds and their correlation with antioxidant capacity of commercial fruit-based baby foods

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 20, Núm. 7, pp. 479-487

2013

  1. A Comparative Study of the Analysis of Antioxidant Activities of Liquid Foods Employing Spectrophotometric, Fluorometric, and Chemiluminescent Methods

    Food Analytical Methods, Vol. 6, Núm. 1, pp. 317-327

  2. Automating a 96-Well Microtiter Plate Assay for Quick Analysis of Chemically Available Lysine in Foods

    Food Analytical Methods, Vol. 6, Núm. 5, pp. 1258-1264

  3. Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice-Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization

    Food and Bioprocess Technology, Vol. 6, Núm. 8, pp. 2018-2030

  4. Gallic acid as a useful indicator of the antioxidant capacity of liquid foods?

    Handbook on Gallic Acid: Natural Occurrences, Antioxidant Properties and Health Implications (Nova Science Publishers, Inc.), pp. 247-263

  5. High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality

    Innovative Food Science and Emerging Technologies, Vol. 18, pp. 48-56

  6. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

    Food Research International, Vol. 50, Núm. 2, pp. 545-549

2012

  1. Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing

    Innovative Food Science and Emerging Technologies, Vol. 14, pp. 18-24

  2. High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 11, Núm. 3, pp. 307-322

  3. Impact of high-pressure processing on vitamin e (α-, γ-, and δ-Tocopherol), vitamin D (Cholecalciferol and Ergocalciferol), and fatty acid profiles in liquid foods

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 14, pp. 3763-3768

  4. Study of Antioxidant Capacity and Quality Parameters in An Orange Juice-Milk Beverage After High-Pressure Processing Treatment

    Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2222-2232

2011

  1. Color modifications in fruit juice mixed with milk beverages processed by different non-thermal technologies

    6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management

  2. Determination of vitamins E (α-, γ- and δ-tocopherol) and D (cholecalciferol and ergocalciferol) by liquid chromatography in milk, fruit juice and vegetable beverage

    European Food Research and Technology, Vol. 232, Núm. 5, pp. 829-836