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Items: 1 to 20 of 57

1.

Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties.

Rocchetti G, Lucini L, Rodriguez JML, Barba FJ, Giuberti G.

Food Chem. 2019 Jan 15;271:157-164. doi: 10.1016/j.foodchem.2018.07.176. Epub 2018 Jul 26.

PMID:
30236661
2.

Active packaging films with natural antioxidants to be used in meat industry: A review.

Domínguez R, Barba FJ, Gómez B, Putnik P, Bursać Kovačević D, Pateiro M, Santos EM, Lorenzo JM.

Food Res Int. 2018 Nov;113:93-101. doi: 10.1016/j.foodres.2018.06.073. Epub 2018 Jul 2.

PMID:
30195551
3.

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review.

Giacometti J, Bursać Kovačević D, Putnik P, Gabrić D, Bilušić T, Krešić G, Stulić V, Barba FJ, Chemat F, Barbosa-Cánovas G, Režek Jambrak A.

Food Res Int. 2018 Nov;113:245-262. doi: 10.1016/j.foodres.2018.06.036. Epub 2018 Jun 20.

PMID:
30195519
4.

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review.

Pateiro M, Barba FJ, Domínguez R, Sant'Ana AS, Mousavi Khaneghah A, Gavahian M, Gómez B, Lorenzo JM.

Food Res Int. 2018 Nov;113:156-166. doi: 10.1016/j.foodres.2018.07.014. Epub 2018 Jul 6.

PMID:
30195508
5.

Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment.

Li S, Yang Y, Li J, Zhu Z, Lorenzo JM, Barba FJ.

Molecules. 2018 Aug 21;23(9). pii: E2089. doi: 10.3390/molecules23092089.

6.

Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.

Agregán R, Franco D, Carballo J, Tomasevic I, Barba FJ, Gómez B, Muchenje V, Lorenzo JM.

Food Res Int. 2018 Oct;112:400-411. doi: 10.1016/j.foodres.2018.06.063. Epub 2018 Jun 28.

PMID:
30131152
7.

Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential.

Zamuz S, López-Pedrouso M, Barba FJ, Lorenzo JM, Domínguez H, Franco D.

Food Res Int. 2018 Oct;112:263-273. doi: 10.1016/j.foodres.2018.06.053. Epub 2018 Jun 23.

PMID:
30131137
8.

Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review.

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

Food Chem. 2018 Dec 1;268:513-521. doi: 10.1016/j.foodchem.2018.06.091. Epub 2018 Jun 19. Review.

PMID:
30064792
9.

Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage.

Marszałek K, Woźniak Ł, Barba FJ, Skąpska S, Lorenzo JM, Zambon A, Spilimbergo S.

Food Chem. 2018 Dec 1;268:279-286. doi: 10.1016/j.foodchem.2018.06.109. Epub 2018 Jun 21.

PMID:
30064759
10.

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti.

Parniakov O, Toepfl S, Barba FJ, Granato D, Zamuz S, Galvez F, Lorenzo JM.

J Food Sci Technol. 2018 Jul;55(7):2552-2559. doi: 10.1007/s13197-018-3175-1. Epub 2018 May 2.

PMID:
30042571
11.

Enzyme-assisted extraction of polyphenol from edible lotus (Nelumbo nucifera) rhizome knot: Ultra-filtration performance and HPLC-MS2 profile.

Zhu Z, Li S, He J, Thirumdas R, Montesano D, Barba FJ.

Food Res Int. 2018 Sep;111:291-298. doi: 10.1016/j.foodres.2018.05.047. Epub 2018 May 21.

PMID:
30007688
12.

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) - opportunities for enhancing food quality and health attributes.

Xia Q, Green BD, Zhu Z, Li Y, Gharibzahedi SMT, Roohinejad S, Barba FJ.

Crit Rev Food Sci Nutr. 2018 Jul 11:1-54. doi: 10.1080/10408398.2018.1491829. [Epub ahead of print]

PMID:
29993273
13.

Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products.

Nikmaram N, Budaraju S, Barba FJ, Lorenzo JM, Cox RB, Mallikarjunan K, Roohinejad S.

Meat Sci. 2018 Nov;145:245-255. doi: 10.1016/j.meatsci.2018.06.031. Epub 2018 Jun 27. Review.

PMID:
29982079
14.

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials.

Putnik P, Lorenzo JM, Barba FJ, Roohinejad S, Režek Jambrak A, Granato D, Montesano D, Bursać Kovačević D.

Foods. 2018 Jul 5;7(7). pii: E106. doi: 10.3390/foods7070106. Review.

15.

Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities.

Lorenzo JM, Mousavi Khaneghah A, Gavahian M, Marszałek K, Eş I, Munekata PES, Ferreira ICFR, Barba FJ.

Crit Rev Food Sci Nutr. 2018 May 17:1-17. doi: 10.1080/10408398.2018.1477730. [Epub ahead of print]

PMID:
29771598
16.

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.

Agregán R, Munekata PES, Franco D, Carballo J, Barba FJ, Lorenzo JM.

Medicines (Basel). 2018 Apr 10;5(2). pii: E33. doi: 10.3390/medicines5020033.

17.

Recent advancements in lactic acid production - a review.

Eş I, Mousavi Khaneghah A, Barba FJ, Saraiva JA, Sant'Ana AS, Hashemi SMB.

Food Res Int. 2018 May;107:763-770. doi: 10.1016/j.foodres.2018.01.001. Epub 2018 Jan 4. Review. No abstract available.

PMID:
29580545
18.

Chemical properties and oxidative stability of Arjan (Amygdalus reuteri) kernel oil as emerging edible oil.

Tavakoli J, Emadi T, Hashemi SMB, Mousavi Khaneghah A, Munekata PES, Lorenzo JM, Brnčić M, Barba FJ.

Food Res Int. 2018 May;107:378-384. doi: 10.1016/j.foodres.2018.02.002. Epub 2018 Feb 5.

PMID:
29580498
19.

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

Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D.

Food Res Int. 2018 Apr;106:1095-1104. doi: 10.1016/j.foodres.2017.12.005. Epub 2017 Dec 5.

PMID:
29579903
20.

From 'green' technologies to 'red' antioxidant compounds extraction of purple corn: a combined ultrasound-ultrafiltration-purification approach.

Jiang T, Zhan S, Li S, Zhu Z, He J, Lorenzo JM, Barba FJ.

J Sci Food Agric. 2018 Oct;98(13):4919-4927. doi: 10.1002/jsfa.9024. Epub 2018 Jun 5.

PMID:
29569240

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