Raamatud J. Barba
Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications
Alaa El-Din a (Aladin) Bekhit, Nilesh Nirmal, Francisco J Barba, Chalat Santivarangkna
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Present and Future of High Pressure Processing A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
Francisco J. Barba, Carole Tonello-Samson, Eduardo Puértolas, María Lavilla
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Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
Francisco J. Barba, Oleksii Parniakov, Artur Wiktor
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Agri-Food Industry Strategies for Healthy Diets and Sustainability New Challenges in Nutrition and Public Health
Francisco J. Barba, Predrag Putnik, Danijela Bursac Kovacevic
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Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
Francisco J. Barba, Jorge M.A. Saraiva, Giancarlo Cravotto, Jose M. Lorenzo
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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound Developing Healthier and Sustainable Food Products
Francisco J. Barba, Giancarlo Cravotto, Farid Chemat, José Manuel Lorenzo, Paulo Eduardo Sichetti Munekata
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Sustainable Production Technology in Food
Jose M. Lorenzo, Paulo E.S. Munekata, Francisco J. Barba
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Food Lipids Sources, Health Implications, and Future Trends
Jose M. Lorenzo, Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Francisco J. Barba, Rubén Domínguez
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