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Items: 1 to 20 of 82

1.

The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage.

Zhou J, Ke Y, Barba FJ, Xiao S, Hu X, Qin X, Ding W, Lyu Q, Wang X, Liu G.

Foods. 2019 May 22;8(5). pii: E174. doi: 10.3390/foods8050174.

2.

Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica).

Šic Žlabur J, Colnar D, Voća S, Lorenzo JM, Munekata PES, Barba FJ, Dobričević N, Galić A, Dujmić F, Pliestić S, Brnčić M.

Ultrason Sonochem. 2019 Sep;56:372-377. doi: 10.1016/j.ultsonch.2019.04.034. Epub 2019 Apr 23.

PMID:
31101275
3.

Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro-fuzzy inference system (ANFIS).

Arabameri M, Nazari RR, Abdolshahi A, Abdollahzadeh M, Mirzamohammadi S, Shariatifar N, Barba FJ, Mousavi Khaneghah A.

J Sci Food Agric. 2019 May 6. doi: 10.1002/jsfa.9777. [Epub ahead of print]

PMID:
31056745
4.

Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production.

Zhu Z, Wu M, Cai J, Li S, Marszałek K, Lorenzo JM, Barba FJ.

Molecules. 2019 Apr 29;24(9). pii: E1674. doi: 10.3390/molecules24091674.

5.

Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from "horchata" by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters.

Roselló-Soto E, Barba FJ, Lorenzo JM, Dominguez R, Pateiro M, Mañes J, Moltó JC.

Food Res Int. 2019 Jun;120:888-894. doi: 10.1016/j.foodres.2018.11.054. Epub 2018 Nov 27.

PMID:
31000310
6.

Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.

Alirezalu K, Hesari J, Nemati Z, Munekata PES, Barba FJ, Lorenzo JM.

Food Res Int. 2019 Jun;120:839-850. doi: 10.1016/j.foodres.2018.11.048. Epub 2018 Nov 27.

PMID:
31000305
7.

Japanese, Mediterranean and Argentinean diets and their potential roles in neurodegenerative diseases.

Dohrmann DD, Putnik P, Bursać Kovačević D, Simal-Gandara J, Lorenzo JM, Barba FJ.

Food Res Int. 2019 Jun;120:464-477. doi: 10.1016/j.foodres.2018.10.090. Epub 2018 Nov 10. Review.

PMID:
31000263
8.

Evaluation of the Behavior of Phenolic Compounds and Steviol Glycosides of Sonicated Strawberry Juice Sweetened with Stevia (Stevia rebaudiana Bertoni).

Šic Žlabur J, Dobričević N, Brnčić M, Barba FJ, Lorenzo JM, Franco D, Atanasov AG, Voća S, Rimac Brnčić S.

Molecules. 2019 Mar 27;24(7). pii: E1202. doi: 10.3390/molecules24071202.

9.

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels.

Agregán R, Barba FJ, Gavahian M, Franco D, Khaneghah AM, Carballo J, Ferreira IC, da Silva Barretto AC, Lorenzo JM.

J Sci Food Agric. 2019 Aug 15;99(10):4561-4570. doi: 10.1002/jsfa.9694. Epub 2019 Apr 17.

PMID:
30883768
10.

Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization.

Roselló-Soto E, Martí-Quijal FJ, Cilla A, Munekata PES, Lorenzo JM, Remize F, Barba FJ.

Molecules. 2019 Feb 22;24(4). pii: E797. doi: 10.3390/molecules24040797.

11.

The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges.

Eş I, Gavahian M, Marti-Quijal FJ, Lorenzo JM, Mousavi Khaneghah A, Tsatsanis C, Kampranis SC, Barba FJ.

Biotechnol Adv. 2019 May - Jun;37(3):410-421. doi: 10.1016/j.biotechadv.2019.02.006. Epub 2019 Feb 16. Review.

PMID:
30779952
12.

Mycotoxin Incidence in Some Fish Products: QuEChERS Methodology and Liquid Chromatography Linear Ion Trap Tandem Mass Spectrometry Approach.

Tolosa J, Barba FJ, Font G, Ferrer E.

Molecules. 2019 Feb 1;24(3). pii: E527. doi: 10.3390/molecules24030527.

13.

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.

Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Lucini L, Marszałek K, Barba FJ, Lorenzo JM.

J Sci Food Agric. 2019 May;99(7):3672-3680. doi: 10.1002/jsfa.9595. Epub 2019 Feb 27.

PMID:
30638267
14.

Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.

Putnik P, Kresoja Ž, Bosiljkov T, Režek Jambrak A, Barba FJ, Lorenzo JM, Roohinejad S, Granato D, Žuntar I, Bursać Kovačević D.

Food Chem. 2019 May 1;279:150-161. doi: 10.1016/j.foodchem.2018.11.131. Epub 2018 Dec 4. Review.

PMID:
30611474
15.

New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques.

Koubaa M, Barba FJ, Roohinejad S, Saraiva J, Lorenzo JM.

Food Res Int. 2019 Jan;115:552-553. doi: 10.1016/j.foodres.2018.09.048. Epub 2018 Sep 27. No abstract available.

PMID:
30599978
16.

Natural antioxidants to reduce the oxidation process of meat and meat products.

Lorenzo JM, Trindade MA, Ahn DU, Barba FJ.

Food Res Int. 2019 Jan;115:377-378. doi: 10.1016/j.foodres.2018.11.015. Epub 2018 Nov 10. No abstract available.

PMID:
30599955
17.

Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications.

Gavahian M, Chu YH, Lorenzo JM, Mousavi Khaneghah A, Barba FJ.

Crit Rev Food Sci Nutr. 2018 Nov 15:1-12. doi: 10.1080/10408398.2018.1525601. [Epub ahead of print]

PMID:
30431327
18.

An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties.

Putnik P, Gabrić D, Roohinejad S, Barba FJ, Granato D, Mallikarjunan K, Lorenzo JM, Bursać Kovačević D.

Food Chem. 2019 Mar 15;276:680-691. doi: 10.1016/j.foodchem.2018.10.068. Epub 2018 Oct 13. Review.

PMID:
30409648
19.

Analytical tools used for the identification and quantification of pectin extracted from plant food matrices, wastes and by-products: A review.

Grassino AN, Barba FJ, Brnčić M, Lorenzo JM, Lucini L, Brnčić SR.

Food Chem. 2018 Nov 15;266:47-55. doi: 10.1016/j.foodchem.2018.05.105. Epub 2018 May 23. Review.

PMID:
30381214
20.

Phenolic 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 characterization.

Roselló-Soto E, Barba FJ, Lorenzo JM, Munekata PES, Gómez B, Moltó JC.

Food Chem. 2019 Feb 15;274:865-871. doi: 10.1016/j.foodchem.2018.09.055. Epub 2018 Sep 11.

PMID:
30373021

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