Francisco Jose Barba

Profesor Titular de Universidad

University of Valencia

Spain

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Articles (19)

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2023

Collaborators (11)

EMILIA FERRER

Associate Professor

University of Valencia

SPAIN

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Jorge Saraiva

Associate Professor

Universidade de Lisboa Centro de Química Estrutural

PORTUGAL

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Maria Jose Ruiz

PhD/Full Professor (Catedrática)

SPAIN

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Xavier Barber

Assit. Professor (tenure track)

Universidad Miguel Hernández de Elche

SPAIN

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Celia Carrillo

Universidad de Burgos

SPAIN

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Alireza Mousakhani Ganjeh

University of Aveiro

PORTUGAL

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Anet Režek Jambrak

CROATIA

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Cristina García-Bonillo

Profesor Contratado Doctor

Universidad Autónoma de Madrid

SPAIN

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Janna Cropotova

Associate Professor

Norwegian University of Science and Technology

NORWAY

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Nicola Marchetti

Associate Professor

University of Ferrara

ITALY

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Pedro Vicente Martinez Culebras

Associate professor

University of Valencia

SPAIN

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Francisco Jose Barba

Research Interests

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Articles (19)

Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration

Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review

Effect of Spirulina and Fish Processing By-Products Extracts on Citrinin-Induced Cytotoxicity in SH-SY5Y Cells

Sustainable processing of food side streams and underutilized leftovers into high-added-value chemicals assisted by pulsed electric fields- and high-pressure processing-based technologies

Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization

Enhancing grain drying methods with hyperspectral imaging technology: A visualanalysis

The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties

The potential modulation of gut microbiota and oxidative stress by dietary carotenoid pigments

Sea Bass Side Streams Extracts Obtained by Pulsed Electric Fields: Nutritional Characterization and Effect on SH-SY5Y Cells

Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles

A critical review of acrylamide green extraction and determination in food matrices: Current insights and future perspectives

Modern Analytical Techniques for Berry Authentication

Kinetic stability, gastrointestinal fate, and cytotoxicity of vitamin D3 emulsion incorporated with cricket protein-fructooligosaccharide conjugate

Research progress in microalgae nutrients: emerging extraction and purification technologies, digestive behavior, and potential effects on human gut

Wound Healing Effect of Supercritical Carbon Dioxide Datura metel L. Leaves Extracts: An In Vitro Study of Anti-Inflammation, Cell Migration, MMP-2 Inhibition, and the Modulation of the Sonic Hedgehog Pathway in Human Fibroblasts

Scanning Electron Microscopy and Triple TOF-LC-MS-MS Analysis of Polyphenols from PEF-Treated Edible Mushrooms (L. edodes, A. brunnescens, and P. ostreatus)

Effect of lipophilized gallic acid on the oxidative stability of omega-3 fatty acids rich soy and cow milk

Influence of Post-Harvest 1-Methylcyclopropene (1-MCP) Treatment and Refrigeration on Chemical Composition, Phenolic Profile and Antioxidant Modifications during Storage of Abate Fétel Pears

Collaborators (11)

EMILIA FERRER

Jorge Saraiva

Maria Jose Ruiz

Xavier Barber

Celia Carrillo

Alireza Mousakhani Ganjeh

Anet Režek Jambrak

Cristina García-Bonillo

Janna Cropotova

Nicola Marchetti

Pedro Vicente Martinez Culebras

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