Francisco J Barba

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Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage.

Francisco J Barba, M J Esteve, A Frígola
Journal of agricultural and food chemistry
2010

Variations in levels of antioxidant compounds (ascorbic acid, total phenolics, and total carotenoids), total antioxidant capacity, and color changes in a vegetable (tomato, green pepper, green… (More)

Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties

Selin Şahin, Ruya Samli, +4 authors Jose Martinez Lorenzo
Molecules
2017

Response surface methodology (RSM) and artificial neural networks (ANN) were evaluated and compared in order to decide which method was the most appropriate to predict and optimize total phenolic… (More)

Innovative Alternative Technologies to Extract Carotenoids from Microalgae and Seaweeds

Mahesha M. Poojary, Francisco J Barba, +4 authors Pablo Juliano
Marine drugs
2016

Marine microalgae and seaweeds (microalgae) represent a sustainable source of various bioactive natural carotenoids, including β-carotene, lutein, astaxanthin, zeaxanthin, violaxanthin and… (More)

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

Predrag Putnik, Danijela Bursać Kovačević, +5 authors Avi Shpigelman
Molecules
2017

Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential… (More)

Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties.

Shahin Roohinejad, Mohamed Koubaa, Francisco J Barba, Sania Saljoughian, Mehrnoush Amid, Ralf Greiner
Food research international
2017

Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling,… (More)

Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

José Manuel Lorenzo, Rubén Agregán, +5 authors Francisco J Barba
Marine drugs
2017

Proximate composition (moisture, protein, lipid and ash content) and nutritional value (fatty acid, amino acid and mineral profile) of three macroalgae (Ascophyllum nodosum, Fucus vesiculosus and… (More)

Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves.

Danijela Bursać Kovačević, Francisco J Barba, +4 authors Predrag Putnik
Food chemistry
2018

Stevia rebaudiana Bertoni leaves are a natural source of diterpenic glycosides, and various bioactive compounds. The objectives were to characterize antioxidants and steviol glycosides in the… (More)

Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing

Francisco J Barba, Nooshin Nikmaram, Shahin Roohinejad, Anissa Khelfa, Zhenzhou Zhu, Mohamed Koubaa
Front. Nutr.
2016

Glucosinolates are a large group of plant secondary metabolites with nutritional effects, and are mainly found in cruciferous plants. After ingestion, glucosinolates could be partially absorbed in… (More)

Berries extracts as natural antioxidants in meat products: A review.

José Manuel Lorenzo, Mirian Pateiro, +6 authors Daniel Franco
Food research international
2018

The aim was to evaluate antioxidants from berries as replacement food additives for inhibition of lipid and protein oxidation in meat and meat products, since meats are highly susceptible to… (More)

Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies.

Maria J Mota, Rita P Lopes, +4 authors Jorge A Saraiva
Critical reviews in biotechnology
2018

The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have… (More)

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