| Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties S Roohinejad, M Koubaa, FJ Barba, S Saljoughian, M Amid, R Greiner Food Research International 99, 1066-1083, 2017 | 279 | 2017 |
| Landmarks in the historical development of twenty first century food processing technologies NN Misra, M Koubaa, S Roohinejad, P Juliano, H Alpas, RS Inácio, ... Food Research International 97, 318-339, 2017 | 237 | 2017 |
| Bioavailability of glucosinolates and their breakdown products: impact of processing FJ Barba, N Nikmaram, S Roohinejad, A Khelfa, Z Zhu, M Koubaa Frontiers in nutrition 3, 24, 2016 | 213 | 2016 |
| An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties P Putnik, D Gabrić, S Roohinejad, FJ Barba, D Granato, K Mallikarjunan, ... Food chemistry 276, 680-691, 2019 | 194 | 2019 |
| Effect of extrusion on the anti-nutritional factors of food products: An overview N Nikmaram, SY Leong, M Koubaa, Z Zhu, FJ Barba, R Greiner, I Oey, ... Food control 79, 62-73, 2017 | 186 | 2017 |
| Emulsion-based systems for fabrication of electrospun nanofibers: Food, pharmaceutical and biomedical applications N Nikmaram, S Roohinejad, S Hashemi, M Koubaa, FJ Barba, ... RSC advances 7 (46), 28951-28964, 2017 | 176 | 2017 |
| Novel food processing and extraction technologies of high-added value compounds from plant materials P Putnik, JM Lorenzo, FJ Barba, S Roohinejad, A Režek Jambrak, ... Foods 7 (7), 106, 2018 | 171 | 2018 |
| Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products N Nikmaram, S Budaraju, FJ Barba, JM Lorenzo, RB Cox, K Mallikarjunan, ... Meat science 145, 245-255, 2018 | 167 | 2018 |
| Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview M Koubaa, H Mhemdi, FJ Barba, S Roohinejad, R Greiner, E Vorobiev Food Research International 85, 59-66, 2016 | 145 | 2016 |
| Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products FJ Barba, P Putnik, DB Kovačević, MM Poojary, S Roohinejad, ... Trends in food science & technology 67, 260-270, 2017 | 129 | 2017 |
| Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review P Putnik, Ž Kresoja, T Bosiljkov, AR Jambrak, FJ Barba, JM Lorenzo, ... Food Chemistry 279, 150-161, 2019 | 123 | 2019 |
| Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review D Gabrić, F Barba, S Roohinejad, SMT Gharibzahedi, M Radojčin, ... Journal of Food Process Engineering, 2017 | 115 | 2017 |
| Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review DB Kovačević, M Maras, FJ Barba, D Granato, S Roohinejad, ... Food chemistry 268, 513-521, 2018 | 110 | 2018 |
| Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens SA Mir, MA Shah, MM Mir, BN Dar, R Greiner, S Roohinejad Food Control 85, 235-244, 2018 | 110 | 2018 |
| Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances Z Zhu, Q Wu, X Di, S Li, FJ Barba, M Koubaa, S Roohinejad, X Xiong, ... Food and Bioproducts Processing 104, 40-47, 2017 | 106 | 2017 |
| Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages PES Munekata, R Domínguez, S Budaraju, E Roselló-Soto, FJ Barba, ... Foods 9 (3), 288, 2020 | 101 | 2020 |
| Effect of pre‐germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats S Roohinejad, A Omidizadeh, H Mirhosseini, N Saari, S Mustafa, ... Journal of the Science of Food and Agriculture 90 (2), 245-251, 2010 | 96 | 2010 |
| Formulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain length S Roohinejad, I Oey, J Wen, SJ Lee, DW Everett, DJ Burritt Food chemistry 174, 270-278, 2015 | 95 | 2015 |
| Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life R Mahendran, KR Ramanan, FJ Barba, JM Lorenzo, O López-Fernández, ... Trends in Food Science & Technology 88, 67-79, 2019 | 93 | 2019 |
| Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices SMB Hashemi, N Nikmaram, S Esteghlal, AM Khaneghah, M Niakousari, ... Innovative Food Science & Emerging Technologies 41, 172-178, 2017 | 88 | 2017 |
Francisco J. Barba (ORCID: 0000-000...University of Valencia (https://ror.org/043nxc105)Verified email at uv.es
