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Items: 1 to 20 of 71

1.

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.

2.

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, Luigi L, Marszałek K, Barba FJ, Lorenzo JM.

J Sci Food Agric. 2019 Jan 14. doi: 10.1002/jsfa.9595. [Epub ahead of print]

PMID:
30638267
3.

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
4.

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
5.

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
6.

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
7.

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
8.

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
9.

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
10.

Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity.

Pateiro M, Vargas FC, Chincha AAIA, Sant'Ana AS, Strozzi I, Rocchetti G, Barba FJ, Domínguez R, Lucini L, do Amaral Sobral PJ, Lorenzo JM.

Food Res Int. 2018 Dec;114:55-63. doi: 10.1016/j.foodres.2018.07.047. Epub 2018 Jul 31.

PMID:
30361027
11.

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life.

Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana AS, Rocchetti G, Barba FJ, Dominguez R, Lucini L, do Amaral Sobral PJ.

Food Res Int. 2018 Dec;114:47-54. doi: 10.1016/j.foodres.2018.07.046. Epub 2018 Jul 31.

PMID:
30361026
12.

Effects of pulses and microalgal proteins on quality traits of beef patties.

Žugčić T, Abdelkebir R, Barba FJ, Rezek-Jambrak A, Gálvez F, Zamuz S, Granato D, Lorenzo JM.

J Food Sci Technol. 2018 Nov;55(11):4544-4553. doi: 10.1007/s13197-018-3390-9. Epub 2018 Sep 17.

PMID:
30333651
13.

Anti-hyperuricemic and nephroprotective effects of extracts from Chaenomeles sinensis (Thouin) Koehne in hyperuricemic mice.

Zhang R, Zhan S, Li S, Zhu Z, He J, Lorenzo JM, Barba FJ.

Food Funct. 2018 Nov 14;9(11):5778-5790. doi: 10.1039/c8fo01480a.

PMID:
30327809
14.

Enhancing Bioactive Antioxidants' Extraction from "Horchata de Chufa" By-Products.

Roselló-Soto E, Barba FJ, Putnik P, Bursać Kovačević D, Lorenzo JM, Cantavella-Ferrero Y.

Foods. 2018 Oct 1;7(10). pii: E161. doi: 10.3390/foods7100161.

15.

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
16.

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
17.

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
18.

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
19.

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.

20.

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

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