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Innovative Alternative Technologies to Extract Carotenoids from Microalgae and SeaweedsAntioxidant Properties of Water-Soluble Gum from Flaxseed Hulls.Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni.Direct and indirect measurements of enhanced phenolic bioavailability from litchi pericarp procyanidins by Lactobacillus casei-01.Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes.Supercritical CO₂ extraction of oil, fatty acids and flavonolignans from milk thistle seeds: Evaluation of their antioxidant and cytotoxic activities in Caco-2 cells.Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review.Landmarks in the historical development of twenty first century food processing technologies.Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.Technological aspects of horse meat products - A review.Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food.Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour.Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties.Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties.HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction.Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp.Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels.Inhibition of cyclodextrins on α-galactosidase.Antioxidant Potential of Extracts Obtained from Macro- (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and Micro-Algae (Chlorella vulgaris and Spirulina platensis) Assisted by Ultrasound.Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) - opportunities for enhancing food quality and health attributesElectrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrializationAn overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implicationsAn overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory propertiesNovel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant MaterialsInnovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacksInnovative technologies for encapsulation of Mediterranean plants extractsGluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant propertiesChestnuts and by-products as source of natural antioxidants in meat and meat products: A reviewInnovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A reviewEffects of pulses and proteins on quality traits of beef pattiesFrom ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound-ultrafiltration-purification approachEnhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-ProductsMicroencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processingShelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcataOptimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisi Macf.) leaves via D-optimal design and artificial neural network design with categorical and quantitative variablesPhysicochemical properties of novel non-meat sausages containing natural colorants and preservativesEnzyme-assisted extraction of polyphenol from edible lotus (Nelumbo nucifera) rhizome knot: Ultra-filtration performance and HPLC-MS2 profilePhenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterizationUtilization of glycerol during consecutive cycles of Lactobacillus reuteri fermentation under pressure: The impact on cell growth and fermentation profileIncreasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment
P50
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P50
description
hulumtues
@sq
onderzoeker
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researcher
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հետազոտող
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name
Francisco J. Barba
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Francisco J. Barba
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Francisco J. Barba
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Francisco J. Barba
@nl
Francisco J. Barba
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type
label
Francisco J. Barba
@ast
Francisco J. Barba
@en
Francisco J. Barba
@es
Francisco J. Barba
@nl
Francisco J. Barba
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Francisco J. Barba
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Francisco J. Barba
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Francisco J. Barba
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Francisco J. Barba
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Francisco J. Barba
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Francisco J. Barba
@sl
P1053
L-6596-2014
P106
P1153
36190434200
P2038
Francisco_Barba2
P21
P2798
P31
P3829
P496
0000-0002-5630-3989