Francisco José Barba Orellana-rekin lankidetzan egindako argitalpenak (9)

2023

  1. Modern Analytical Techniques for Berry Authentication

    Chemosensors, Vol. 11, Núm. 9

2022

  1. Application of omics in food color

    Current Opinion in Food Science, Vol. 46

  2. Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)

    Foods, Vol. 11, Núm. 11

  3. Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer

    Food Chemistry, Vol. 368

  4. Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

    Journal of Agricultural and Food Chemistry, Vol. 70, Núm. 23, pp. 6864-6883

2021

  1. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food

    Trends in Food Science and Technology, Vol. 116, pp. 232-243

  2. Functional and Bioactive Properties of Peptides Derived from Marine Side Streams

    Marine Drugs, Vol. 19, Núm. 2, pp. 71

  3. Impact of pressurized liquid extraction and ph on protein yield, changes in molecular size distribution and antioxidant compounds recovery from spirulina

    Foods, Vol. 10, Núm. 9

2020

  1. Potential of Propolis Extract as a Natural Antioxidant and Antimicrobial in Gelatin Films Applied to Rainbow Trout (Oncorhynchus mykiss) Fillets

    Foods, Vol. 9, Núm. 11, pp. 1584