Francisco J. Martí-Quijal

Fermentation in fish and by-products processing: an overview of current research and future prospects

Francisco J. Martí-Quijal, Fabienne Remize, Giuseppe Meca et al. · Current Opinion in Food Science · 2019 · 152 citations

Agriculture, Biotechnology, Food Science +16

Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products

Sucheta Khubber, Francisco J. Martí-Quijal, Igor Tomašević et al. · Current Opinion in Food Science · 2021 · 112 citations

Agriculture, Food Science, Microbiology +16

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

Elena Roselló‐Soto, Francisco J. Martí-Quijal, Antonio Cilla et al. · Molecules · 2019 · 98 citations · Full text

Agriculture, Food Science, Plant Sciences +17

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

Marialena Kokkali, Francisco J. Martí-Quijal, Mercedes Taroncher et al. · Molecules · 2020 · 75 citations · Full text

Life Sciences, Bioengineering, Biotechnology +13

Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

Francisco J. Martí-Quijal, Sol Zamuz, Igor Tomašević et al. · LWT · 2019 · 74 citations

Agriculture, Biochemistry, Food Science +17