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Items: 1 to 20 of 107

1.

Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers.

Žlabur JŠ, Žutić I, Radman S, Pleša M, Brnčić M, Barba FJ, Rocchetti G, Lucini L, Lorenzo JM, Domínguez R, Rimac Brnčić S, Galić A, Voća S.

Molecules. 2020 Feb 13;25(4). pii: E810. doi: 10.3390/molecules25040810.

2.

Nutritional Characterization of Sea Bass Processing By-Products.

Munekata PES, Pateiro M, Domínguez R, Zhou J, Barba FJ, Lorenzo JM.

Biomolecules. 2020 Feb 4;10(2). pii: E232. doi: 10.3390/biom10020232.

3.

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata).

Pateiro M, Munekata PES, Domínguez R, Wang M, Barba FJ, Bermúdez R, Lorenzo JM.

Mar Drugs. 2020 Feb 4;18(2). pii: E101. doi: 10.3390/md18020101.

4.

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers.

Carvalho Barros J, Munekata PES, de Carvalho FAL, Pateiro M, Barba FJ, Domínguez R, Trindade MA, Lorenzo JM.

Foods. 2020 Jan 3;9(1). pii: E44. doi: 10.3390/foods9010044.

5.

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety.

Granato D, Barba FJ, Kovačević DB, Lorenzo JM, Cruz AG, Putnik P.

Annu Rev Food Sci Technol. 2020 Jan 6. doi: 10.1146/annurev-food-032519-051708. [Epub ahead of print]

PMID:
31905019
6.

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment.

Iqbal A, Murtaza A, Marszałek K, Iqbal MA, Chughtai MFJ, Hu W, Barba FJ, Bi J, Liu X, Xu X.

J Sci Food Agric. 2019 Dec 26. doi: 10.1002/jsfa.10229. [Epub ahead of print]

PMID:
31875969
7.

Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products.

Al Khawli F, Ferrer E, Berrada H, Barba FJ, Pateiro M, Domínguez R, Lorenzo JM, Gullón P, Kousoulaki K.

Mar Drugs. 2019 Dec 6;17(12). pii: E689. doi: 10.3390/md17120689. Review.

8.

The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage.

Novakovic S, Djekic I, Klaus A, Vunduk J, Djordjevic V, Tomović V, Šojić B, Kocić-Tanackov S, Lorenzo JM, Barba FJ, Tomasevic I.

Foods. 2019 Dec 3;8(12). pii: E635. doi: 10.3390/foods8120635.

9.

Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review.

Munekata PES, Alcántara C, Collado MC, Garcia-Perez JV, Saraiva JA, Lopes RP, Barba FJ, do Prado Silva L, Sant'Ana AS, Fierro EM, Lorenzo JM.

Food Res Int. 2019 Dec;126:108659. doi: 10.1016/j.foodres.2019.108659. Epub 2019 Sep 9.

PMID:
31732027
10.

High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour.

Szczepańska J, Barba FJ, Skąpska S, Marszałek K.

Food Chem. 2020 Mar 1;307:125549. doi: 10.1016/j.foodchem.2019.125549. Epub 2019 Sep 30.

PMID:
31648175
11.

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.

Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM.

Antioxidants (Basel). 2019 Sep 25;8(10). pii: E429. doi: 10.3390/antiox8100429. Review.

12.

Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables.

Leneveu-Jenvrin C, Charles F, Barba FJ, Remize F.

Crit Rev Food Sci Nutr. 2019 Sep 24:1-19. doi: 10.1080/10408398.2019.1664979. [Epub ahead of print]

PMID:
31547681
13.

Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina.

Djekic I, Operta S, Djulancic N, Lorenzo JM, Barba FJ, Djordjević V, Tomasevic I.

Waste Manag Res. 2019 Dec;37(12):1250-1260. doi: 10.1177/0734242X19873709. Epub 2019 Sep 12.

PMID:
31512984
14.

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine.

Lukić K, Brnčić M, Ćurko N, Tomašević M, Valinger D, Denoya GI, Barba FJ, Ganić KK.

Ultrason Sonochem. 2019 Dec;59:104725. doi: 10.1016/j.ultsonch.2019.104725. Epub 2019 Aug 5.

PMID:
31442771
15.

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets.

Madane P, Das AK, Pateiro M, Nanda PK, Bandyopadhyay S, Jagtap P, Barba FJ, Shewalkar A, Maity B, Lorenzo JM.

Foods. 2019 Aug 1;8(8). pii: E307. doi: 10.3390/foods8080307.

16.

Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects.

Gómez B, Munekata PES, Zhu Z, Barba FJ, Toldrá F, Putnik P, Bursać Kovačević D, Lorenzo JM.

Adv Food Nutr Res. 2019;89:259-295. doi: 10.1016/bs.afnr.2019.03.003. Epub 2019 Apr 17. Review.

PMID:
31351528
17.

Pulsed electric field and mild heating for milk processing: a review on recent advances.

Alirezalu K, Munekata PES, Parniakov O, Barba FJ, Witt J, Toepfl S, Wiktor A, Lorenzo JM.

J Sci Food Agric. 2020 Jan 15;100(1):16-24. doi: 10.1002/jsfa.9942. Epub 2019 Aug 31. Review.

PMID:
31328265
18.

Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids.

Esteghlal S, Gahruie HH, Niakousari M, Barba FJ, Bekhit AE, Mallikarjunan K, Roohinejad S.

Foods. 2019 Jul 17;8(7). pii: E262. doi: 10.3390/foods8070262. Review.

19.

Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice.

Stinco CM, Szczepańska J, Marszałek K, Pinto CA, Inácio RS, Mapelli-Brahm P, Barba FJ, Lorenzo JM, Saraiva JA, Meléndez-Martínez AJ.

Food Chem. 2019 Nov 30;299:125112. doi: 10.1016/j.foodchem.2019.125112. Epub 2019 Jul 2.

PMID:
31299521
20.

Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED).

Žuntar I, Putnik P, Bursać Kovačević D, Nutrizio M, Šupljika F, Poljanec A, Dubrović I, Barba FJ, Režek Jambrak A.

Foods. 2019 Jul 8;8(7). pii: E248. doi: 10.3390/foods8070248.

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