Publications by the researcher in collaboration with FRANCISCO JOSE BARBA ORELLANA (35)

2025

  1. Determination of collagen types and mineral contents in fish skin and collagen-containing skin-derived protein hydrolysates before and after in vitro simulated digestion

    Food and Function, Vol. 16, Núm. 3, pp. 1032-1040

  2. Green and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Maceration

    Foods, Vol. 14, Núm. 2

  3. Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties

    Future Foods, Vol. 11

2024

  1. Comprehensive analysis of oils and remaining solid matrices from supercritical fluid extraction of salmon side streams: Fatty acids, bioactive peptides, minerals, and heavy metals

    LWT, Vol. 214

  2. HPLC-MS/MS and ICP-MS for Evaluation of Mycotoxins and Heavy Metals in Edible Insects and Their Defatted Cakes Resulting from Supercritical Fluid Extraction

    Foods, Vol. 13, Núm. 20

  3. Mind the gap regarding the knowledge of infant exposure to mycotoxins, acrylamide, bisphenols and heavy metals through human milk

    Food Control, Vol. 166

  4. Sustainable processing of food side streams and underutilized leftovers into high-added-value chemicals assisted by pulsed electric fields- and high-pressure processing-based technologies

    TrAC - Trends in Analytical Chemistry, Vol. 171

2023

  1. A critical review of acrylamide green extraction and determination in food matrices: Current insights and future perspectives

    TrAC - Trends in Analytical Chemistry, Vol. 167

  2. Casos de nefrología en nutrición clínica mediante vídeos de simulación

    In-Red 2023. Modelos transformadores docentes para un aprendizaje a lo largo de la vida: IX Congreso Nacional de Innovación Educativa y Docencia en Red

  3. Digital transformation in the agri-food industry: recent applications and the role of the COVID-19 pandemic

    Frontiers in Sustainable Food Systems, Vol. 7

  4. Enhancing Nutrient Recovery and Bioactive Compound Extraction from Spirulina through Supercritical Fluid Extraction: Implications for SH-SY5Y Cell Viability

    Foods, Vol. 12, Núm. 13

  5. Evaluation of heavy metals, mycotoxins and mineral bioaccessibility through in vitro static digestion models of rainbow trout (Oncorhynchus mykiss) and sole (Dover sole) side stream extracts obtained by pressurized liquid extraction

    Food Chemistry, Vol. 419

  6. Impact of Combined Processes Involving Ultrasound and Pulsed Electric Fields on ENNs, and OTA Mitigation of an Orange Juice-Milk Based Beverage

    Foods, Vol. 12, Núm. 8

2022

  1. Desarrollo e implementación de una metodología de gamificación "escape room" como herramienta docente innovadora para los estudiantes del grado en Ciencias Gastronómicas

    In-Red 2022: VIII Congreso nacional de innovación educativa y docencia en red

  2. Dietary oxidized lipids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 349-380

  3. Exploring the role of green and Industry 4.0 technologies in achieving sustainable development goals in food sectors

    Food Research International, Vol. 162

  4. High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices

    Foods, Vol. 11, Núm. 2

  5. Multi-mycotoxin determination in coffee beans marketed in Tunisia and the associated dietary exposure assessment

    Food Control, Vol. 140

  6. Sterols and fat-soluble vitamins

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 323-348

  7. “Mindful eating and role-playing” en la docencia de nutrición clínica

    In-Red 2022: VIII Congreso nacional de innovación educativa y docencia en red