Autori: Barba Francisco J
| Naslov | Application of pulsed electric fields in meat and fish processing industries: An overview (Review) |
| Autori | Gomez Belen Munekata Paulo ES Gavahian Mohsen Barba Francisco J Marti-Quijal Francisco J Bolumar Tomas Bastianello Campagnol Paulo Cezar Tomasevic Igor B  Lorenzo Jose Manuel
|
| Info | FOOD RESEARCH INTERNATIONAL, (2019), vol. 123 br. , str. 95-105 |
| Projekat | INIA (Spain) [RTA 2017-00024-CO4-04]; CYTED [119RT0568]; Ministry of Economy and Competitiveness (MINECO, Spain) "Juan de la Cierva" program [FJCI-2016-29486]; EU Commission by BBI-JU through the H2020 Project AQUABIOPROFIT "Aquaculture and agriculture bi |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
     |
| Naslov | Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages (Article) |
| Autori | Marti-Quijal Francisco J Zamuz Sol Tomasevic Igor B Gomez Belen Rocchetti Gabriele Lucini Luigi Remize Fabienne Barba Francisco J Manuel Lorenzo Jose
|
| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2019), vol. 110 br. , str. 316-323 |
| Projekat | FEDER INTERCONECTA [ITC-20151395]; CYTED [119RT0568]; EU Commission by the BBI-JU through the H2020 Project AQUABIOPROFIT "Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplemen |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
|
| Naslov | Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique (Article) |
| Autori | Dominguez Ruben Purrinos Laura Perez-Santaescolastica Cristina Pateiro Mirian Barba Francisco J Tomasevic Igor B Bastianello Campagnol Paulo Cesar Lorenzo Jose Manuel
|
| Info | FOOD ANALYTICAL METHODS, (2019), vol. 12 br. 6, str. 1263-1284 |
| Projekat | INIA [CPD2015-0212]; CYTED [119RT0568] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
|
| Naslov | A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers (Article) |
| Autori | Marti-Quijal Francisco J Zamuz Sol Tomasevic Igor B Rocchetti Gabriele Lucini Luigi Marszalek Krystian Barba Francisco J Lorenzo Jose Manuel
|
| Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2019), vol. 99 br. 7, str. 3672-3680 |
| Projekat | FEDER INTERCONECTA [ITC-20151395]; CYTED [116RT0503]; EU Commission by the BBI-JU through the H2020 Project AQUABIOPROFIT 'Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplemen |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
|
| Naslov | Application of non-invasive technologies in dry-cured ham: An overview (Review) |
| Autori | Perez-Santaescolastica Cristina Fraeye Ilse Barba Francisco J Gomez Belen Tomasevic Igor B Romero Alberto Moreno Andres Toldra Fidel Lorenzo Jose Manuel
|
| Info | TRENDS IN FOOD SCIENCE & TECHNOLOGY, (2019), vol. 86 br. , str. 360-374 |
| Projekat | INIA (Spain) [RTA 2013-00030-CO3-03]; INIA [CPD2015-0212]; CYTED [116RT0503] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
|
| Naslov | How the color of game meat should be measured (Article) |
| Autori | Tomasevic Igor B Tomovic Vladimir M Barba Francisco J Vasilev Dragan Jokanovic Marija R Sojic Branislav V Lorenzo Jose Manuel Djekic Ilija V
|
| Info | FLEISCHWIRTSCHAFT, (2019), vol. 99 br. 1, str. 85-89 |
| Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
|
|
| Naslov | Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata (Article) |
| Autori | Agregan Ruben Franco Daniel Carballo Javier Tomasevic Igor B Barba Francisco J Gomez Belen Muchenje Voster Lorenzo Jose Manuel
|
| Info | FOOD RESEARCH INTERNATIONAL, (2018), vol. 112 br. , str. 400-411 |
| Projekat | INIA (Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, Spain) [CPR2014-0128]; CYTED [116RT0503] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
|
| Naslov | Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review (Review) |
| Autori | Gabric Domagoj Barba Francisco J Roohinejad Shahin Gharibzahedi Seyed Mohammad Taghi Radojcin Milivoj T Putnik Predrag Bursac-Kovacevic Danijela |
| Info | JOURNAL OF FOOD PROCESS ENGINEERING, (2018), vol. 41 br. 1, str. - |
| Projekat | Alexander von Humboldt Foundation, Germany; Croatian Science Foundation [IP-2016-06-1913] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
|
| Naslov | Technological aspects of horse meat products - A review (Review) |
| Autori | Lorenzo Jose Manuel Munekata Paulo ES Bastianello Campagnol Paulo Cezar Zhu Zhenzhou Alpas Hami Barba Francisco J Tomasevic Igor B
|
| Info | FOOD RESEARCH INTERNATIONAL, (2017), vol. 102 br. , str. 176-183 |
| Projekat | Xunta de Galicia [IN607B 2016/28] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
|
|
