Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Francisco J. Marti-Quijal"'
Autor:
Abdo Hassoun, Maria Carpena, Miguel A. Prieto, Jesus Simal-Gandara, Fatih Özogul, Yeşim Özogul, Özlem Emir Çoban, María Guðjónsdóttir, Francisco J. Barba, Francisco J. Marti-Quijal, Anet Režek Jambrak, Nadica Maltar-Strmečki, Jasenka Gajdoš Kljusurić, Joe M. Regenstein
Publikováno v:
Antioxidants, Vol 9, Iss 9, p 882 (2020)
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need a
Externí odkaz:
https://doaj.org/article/d982aa28d38a4ffb90864f5ac8edf095
Autor:
Daniel Franco, Diego Rois, Anisia Arias, José Ramón Justo, Francisco J. Marti-Quijal, Sucheta Khubber, Francisco J. Barba, María López-Pedrouso, José Manuel Lorenzo
Publikováno v:
Foods, Vol 9, Iss 3, p 342 (2020)
Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (auto
Externí odkaz:
https://doaj.org/article/8690621ca9bf4889b4dd1b3869f7bc45
Autor:
Seyed Mohammad Taghi Gharibzahedi, Francisco J. Marti-Quijal, Francisco J. Barba, Zeynep Altintas
Publikováno v:
International Journal of Biological Macromolecules. 202:494-507
This overview highlighted the in vitro and in vivo antitumor effects of polysaccharides extracted by ultrasound- and microwave-assisted solvent extraction methods. The polysaccharide fragments with stronger antiproliferation, antitumoral, and anticar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::738d45a75e936355d068209e3c4076aa
https://doi.org/10.1016/j.ijbiomac.2022.01.088
https://doi.org/10.1016/j.ijbiomac.2022.01.088
Autor:
Mette Sørensen, Katerina Kousoulaki, Renate Hammerø, Marialena Kokkali, Dorinde Kleinegris, Francisco J. Marti-Quijal, Francisco J. Barba, Anjana Mahesh Palihawadana, Einar Skarstad Egeland, Chris Andre Johnsen, Odd Helge Romarheim, Saraswathy Bisa, Viswanath Kiron
Publikováno v:
Aquaculture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b335e5edb152b2163c4dac738d7dd43d
https://hdl.handle.net/11250/3063972
https://hdl.handle.net/11250/3063972
Autor:
Sucheta Khubber, Francisco J Marti-Quijal, Igor Tomasevic, Fabienne Remize, Francisco J Barba
Publikováno v:
Current Opinion in Food Science
Current Opinion in Food Science, 2022, 43, pp.189-198. ⟨10.1016/j.cofs.2021.11.013⟩
Current Opinion in Food Science, 2022, 43, pp.189-198. ⟨10.1016/j.cofs.2021.11.013⟩
International audience; The existing health concerns for chemical additives entail natural preservation methods of food. The diversity of lactic acid bacteria (LAB) which can release a large panel of metabolites provide opportunities to utilize lacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74c8a6a6d08d77fb745f140236937070
Autor:
Martina Pérez-Serrano, Tomás Landete-Castillejos, Luis Roca-Pérez, Mladen Brnčić, Suzana Rimac-Brnčić, Jose M. Lorenzo, Francisco J. Marti-Quijal, Francisco J. Barba
Publikováno v:
Green Extraction and Valorization of By-Products from Food Processing ISBN: 9780429325007
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b134af26838e8f6bf81d9cd4d0612b5e
https://doi.org/10.1201/9780429325007-1
https://doi.org/10.1201/9780429325007-1
Publikováno v:
Foods, Vol 13, Iss 12, p 1932 (2024)
Citrinin (CIT) is a mycotoxin commonly found in grains, fruits, herbs, and spices. Its toxicity primarily affects the kidney and liver. Meanwhile, food industry by-products, particularly from fishing and aquaculture, contribute significantly to envir
Externí odkaz:
https://doaj.org/article/54bcce08dc1049a6bac0683e89e3f3ff
Autor:
Khouloud Ben Hassouna, Jalila Ben Salah-Abbès, Kamel Chaieb, Samir Abbès, Emilia Ferrer, Francisco J. Martí-Quijal, Noelia Pallarés, Houda Berrada
Publikováno v:
Toxins, Vol 15, Iss 9, p 518 (2023)
Milk is a staple food that is essential for human nutrition because of its high nutrient content and health benefits. However, it is susceptible to being contaminated by Aflatoxin M1 (AFM1), which is a toxic metabolite of Aflatoxin B1 (AFB1) presente
Externí odkaz:
https://doaj.org/article/1e8eb9982ce5420198db6db38cb495dd
Publikováno v:
Foods, Vol 12, Iss 14, p 2717 (2023)
Fish side streams are an environmental and economic problem. In this work, pulsed electric fields (PEF) extraction was optimized and used as a new method for their valorization. Sea bass head, skin, viscera, and backbone were used. PEF technology (12
Externí odkaz:
https://doaj.org/article/a196aba8a5d3485984f2eae43061b70c
Autor:
Francisco J. Martí-Quijal, Noelia Pallarés, Katarzyna Dawidowicz, María-José Ruiz, Francisco J. Barba
Publikováno v:
Foods, Vol 12, Iss 13, p 2509 (2023)
This work explores the efficiency of supercritical fluid extraction (SFE) to recover minerals, pigments, and antioxidant compounds from the spirulina microalgae. Moreover, the fatty acids and phenolic profiles of the extracts obtained were also inves
Externí odkaz:
https://doaj.org/article/9b4cbdc7d5f146f7ad46509da814ae0f