Francisco J. Barba - Concepedia

Author

Francisco J. Barba

Also Known As

Anet Rezek Jambrak, Barba, F. J., Barba, Francisco, Barba, Francisco J., Barba, Francisco Jose, F BARBA, F Barba, F J Barba, F. Barba, F. J. Barba

660

Publications

41.9K

Citations

108

H-Index

216

Concepts

All Affiliations

Universitat de València Centro Tecnológico de Automoción de Galicia Université de Technologie de Compiègne École Supérieure de Chimie Organique et Minérale University of Zagreb

About

Francisco J. Barba is an author at Universitat de València specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	57	125	11.2K
2	Engineering	41	81	6.8K
3	Medicine	31	58	3.2K
4	Natural Sciences	8	8	450
5	Education	2	2	32

Francisco J. Barba

333

Publications

23.4K

Citations

H-Index

Page 1

	Year	Citations
Current applications and new opportunities for the use of pulsed electric fields in food science and industry Francisco J. Barba, Oleksii Parniakov, Sofia Pereira, Food Research International Electrical EngineeringEnergy HarvestingEngineeringNew OpportunitiesHealth Sciences	2015	708
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction Mirela Marić, Antonela Ninčević Grassino, Zhenzhou Zhu, Trends in Food Science & Technology Plant Food WastesEnzyme-assisted ExtractionEngineeringEnvironmental EngineeringBiotechnology	2018	625
Edible films/coating with tailored properties for active packaging of meat, fish and derived products Pramila Umaraw, Paulo E. S. Munekata, Akhilesh K. Verma, Trends in Food Science & Technology Materials ScienceMeat PackagingEdible FilmFood PackagingEdible Packaging	2020	435
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions Elena Roselló‐Soto, Charis M. Galanakis, Mladen Brnčić, Trends in Food Science & Technology EngineeringEnvironmental EngineeringBiochemical EngineeringClean RecoveryAntioxidant Compounds	2015	345
An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal Daniel Granato, Domingos Sávio Nunes, Francisco J. Barba Trends in Food Science & Technology Food ChemistryNutritionFood FunctionNovel FoodMedicine	2017	310
Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds Elena Roselló‐Soto, Mohamed Koubaa, Amine Moubarik, Trends in Food Science & Technology High-added Value CompoundsEffective ValorizationChemical EngineeringChemical Enhanced Oil RecoveryEngineering	2015	304
High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel Elena Roselló‐Soto, Francisco J. Barba, Oleksii Parniakov, Food and Bioprocess Technology Food ChemistryOlive KernelHealth SciencesFood AnalysisBioanalysis	2014	299
New Approaches for the Use of Non-conventional Cell Disruption Technologies to Extract Potential Food Additives and Nutraceuticals from Microalgae Francisco J. Barba, Nabil Grimi, Eugène Vorobiev Food Engineering Reviews	2014	292
The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications Qian Fa Deng, Kyriaki G. Zinoviadou, Charis M. Galanakis, Food Engineering Reviews Food ChemistryBiosynthesisBioorganic ChemistryBiotransformationBiochemistry	2014	274
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing Francisco J. Barba, Lilian Regina Barros Mariutti, Neura Bragagnolo, Trends in Food Science & Technology Food ChemistryFood AnalysisBiotechnologyBioactive CompoundsThermal Processing	2017	273

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