Publications (572) FRANCISCO JOSE BARBA ORELLANA publications

2024

  1. Development of a greener and sustainable method to determine acrylamide in corn products by LC-MS/MS: Evaluation of levels in corn-based products

    Food Chemistry, Vol. 460

  2. Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices–A Comprehensive Review

    Food Reviews International

  3. Effect of Spirulina and Fish Processing By-Products Extracts on Citrinin-Induced Cytotoxicity in SH-SY5Y Cells

    Foods, Vol. 13, Núm. 12

  4. Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

    Foods, Vol. 13, Núm. 3

  5. Enhancing grain drying methods with hyperspectral imaging technology: A visualanalysis

    Current Research in Food Science, Vol. 8

  6. Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration

    Foods, Vol. 13, Núm. 12

  7. Impact of sweet potato peels extracts obtained by pulsed electric fields on the growth of probiotic strains from Lactobacillus genus

    Innovative Food Science and Emerging Technologies, Vol. 92

  8. Is Pulsed Electric Field (PEF) a Useful Tool for the Valorization of Solid and Liquid Sea Bass Side Streams?: Evaluation of Nutrients and Contaminants

    Food and Bioprocess Technology

  9. Kinetic stability, gastrointestinal fate, and cytotoxicity of vitamin D3 emulsion incorporated with cricket protein-fructooligosaccharide conjugate

    Food Hydrocolloids, Vol. 146

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

    Food Control, Vol. 166

  11. Sorbus spp. berries extraction in subcritical water: Bioactives recovery and antioxidant activity

    Applied Food Research, Vol. 4, Núm. 1

  12. Sustainable management of wine-derived leftovers: Enhanced extraction of antioxidants and production of levulinic acid by microwave-assisted processing

    Journal of Environmental Chemical Engineering, Vol. 12, Núm. 2

  13. 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

  14. Zeaxanthin exerts anti-inflammatory effects in vitro and provides significant neuroprotection in mice subjected to transient middle cerebral artery occlusion

    PharmaNutrition, Vol. 27

2023

  1. A combined ultrasound + membrane ultrafiltration (USN-UF) process for enhancing saccharides separation from Spirulina (Arthrospira platensis)

    Innovative Food Science and Emerging Technologies, Vol. 85

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

    TrAC - Trends in Analytical Chemistry, Vol. 167

  3. A preliminary multistep combination of pulsed electric fields and supercritical fluid extraction to recover bioactive glycosylated and lipidic compounds from exhausted grape marc

    LWT, Vol. 180

  4. Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper (Zanthoxylum myriacanthum) Extracted Using Supercritical Carbon Dioxide

    Plants, Vol. 12, Núm. 11

  5. Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 26, pp. 8357-8374

  6. Artificial Intelligence: Implications for the Agri-Food Sector

    Agronomy, Vol. 13, Núm. 5