Publikationen, an denen er mitarbeitet FRANCISCO JOSE BARBA ORELLANA (29)

2024

  1. 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. IX Congreso Nacional de Innovación Educativa y Docencia en Red: Modelos transformadores docentes para un aprendizaje a lo largo de la vida (Universidad Politécnica de Valencia = Universitat Politècnica de València), pp. 1029-1038

  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

2021

  1. An integrated approach for the valorization of sea bass (Dicentrarchus labrax) side streams: Evaluation of contaminants and development of antioxidant protein extracts by pressurized liquid extraction

    Foods, Vol. 10, Núm. 3

  2. Assessment of human exposure to deoxynivalenol, ochratoxin A, zearalenone and their metabolites biomarker in urine samples using LC‐ESI‐qTOF

    Toxins, Vol. 13, Núm. 8

  3. Development of Antioxidant Protein Extracts from Gilthead Sea Bream (Sparus aurata) Side Streams Assisted by Pressurized Liquid Extraction (PLE)

    Marine drugs, Vol. 19, Núm. 4

  4. Extraction of antioxidant compounds and pigments from spirulina (Arthrospira platensis) assisted by pulsed electric fields and the binary mixture of organic solvents and water

    Applied Sciences (Switzerland), Vol. 11, Núm. 16

  5. High pressure processing impact on alternariol and aflatoxins of grape juice and fruit juice-milk based beverages

    Molecules, Vol. 26, Núm. 12

  6. Role of extracts obtained from rainbow trout and sole side streams by accelerated solvent extraction and pulsed electric fields on modulating bacterial and anti-inflammatory activities

    Separations, Vol. 8, Núm. 10