Ultrasound Extraction Mediated Recovery of Nutrients and Antioxidant Bioactive Compounds from <i>Phaeodactylum tricornutum</i> Microalgae

by Fadila Al Khawli, Francisco J. Martí-Quijal, Noelia Pallarés, Francisco J. Barba, Emilia Ferrer
Published 2021-02-01

Sea Bass Side Streams Valorization Assisted by Ultrasound. LC-MS/MS-IT Determination of Mycotoxins and Evaluation of Protein Yield, Molecular Size Distribution and Antioxidant Reco...

by Fadila Al Khawli, Noelia Pallarés, Francisco J. Martí-Quijal, Emilia Ferrer, Francisco J. Barba
Published 2021-03-01

Improved Extraction Efficiency of Antioxidant Bioactive Compounds from <i>Tetraselmis chuii</i> and <i>Phaedoactylum tricornutum</i> Using Pulsed Electric Fields

by Marialena Kokkali, Francisco J. Martí-Quijal, Mercedes Taroncher, María-José Ruiz, Katerina Kousoulaki, Francisco J. Barba
Published 2020-08-01

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

by Francisco J. Martí-Quijal, Sucheta Khubber, Fabienne Remize, Igor Tomasevic, Elena Roselló-Soto, Francisco J. Barba
Published 2021-07-01

Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products—An Opportunity for a Circular Economy Approach

by Ana Cristina De Aguiar Saldanha Pinheiro, Francisco J. Martí-Quijal, Francisco J. Barba, Silvia Tappi, Pietro Rocculi
Published 2021-08-01

Extraction of Antioxidant Compounds and Pigments from Spirulina (<i>Arthrospira platensis</i>) Assisted by Pulsed Electric Fields and the Binary Mixture of Organic Solvents and Wat...

by Francisco J. Martí-Quijal, Francesc Ramon-Mascarell, Noelia Pallarés, Emilia Ferrer, Houda Berrada, Yuthana Phimolsiripol, Francisco J. Barba
Published 2021-08-01

Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts

by Francisco J. Martí-Quijal, Adrián Tornos, Andrea Príncep, Carlos Luz, Giuseppe Meca, Paola Tedeschi, María-José Ruiz, Francisco J. Barba
Published 2020-03-01

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

by Elena Roselló-Soto, Francisco J. Martí-Quijal, Antonio Cilla, Paulo E. S. Munekata, Jose M. Lorenzo, Fabienne Remize, Francisco J. Barba
Published 2019-02-01

Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (<i>Dicentrarchus labrax</i>): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Pr...

by Francisco J. Martí-Quijal, Andrea Príncep, Adrián Tornos, Carlos Luz, Giuseppe Meca, Paola Tedeschi, María-José Ruiz, Francisco J. Barba, Jordi Mañes
Published 2020-05-01

Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens

by Daniel Franco, Diego Rois, Anisia Arias, José Ramón Justo, Francisco J. Marti-Quijal, Sucheta Khubber, Francisco J. Barba, María López-Pedrouso, José Manuel Lorenzo
Published 2020-03-01

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

by Abdo Hassoun, Maria Carpena, Miguel A. Prieto, Jesus Simal-Gandara, Fatih Özogul, Yeşim Özogul, Özlem Emir Çoban, María Guðjónsdóttir, Francisco J. Barba, Francisco J. Marti-Quijal, Anet Režek Jambrak, Nadica Maltar-Strmečki, Jasenka Gajdoš Kljusurić, Joe M. Regenstein
Published 2020-09-01