Autori: Marti-Quijal Francisco J
| Naslov | Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products (Article) |
| Autori | Khubber Sucheta Marti-Quijal Francisco J Tomasevic Igor B  Remize Fabienne Barba Francisco J
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| Info | CURRENT OPINION IN FOOD SCIENCE, (2022), vol. 43 br. , str. 189-198 |
| Projekat | EU CommissionEuropean CommissionEuropean Commission Joint Research Centre; BBI-JU [790956] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review (Review) |
| Autori | Marti-Quijal Francisco J Khubber Sucheta Remize Fabienne Tomasevic Igor B Rosello-Soto Elena Barba Francisco J
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| Info | FERMENTATION-BASEL, (2021), vol. 7 br. 3, str. - |
| Projekat | University of Valencia "Atraccio de Talent"; European Commission Joint Research Centre [790956] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| 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
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| 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 |
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| 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
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| 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 |
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| 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
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| 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 |
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