Francisco J Barba

Innovative Technologies for Food Preservation - Inactivation of Spoilage and Pathogenic Microorganisms

Barba, Francisco J.; de Souza Sant'Ana, Anderson; Orlien, Vibeke; Koubaa, Mohamed
Elsevier Science Publishing Co Inc
2017
Pehmeäkantinen kirja

154,70 €

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Barba, Francisco J.; Saraiva, Jorge M.A.; Cravotto, Giancarlo; Lorenzo, Jose M.
Elsevier Science Publishing Co Inc
2019
Pehmeäkantinen kirja

196,70 €

Green Extraction and Valorization of By-Products from Food Processing

Barba, Francisco J.; Soto, Elena Rosello; Brncic, Mladen; Rodriquez, Jose Manuel Lorenzo
Taylor & Francis Ltd
2019
Kovakantinen kirja

228,00 €

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Barba, Francisco J.; Parniakov, Oleksii; Wiktor, Artur
Elsevier Science Publishing Co Inc
2020
Pehmeäkantinen kirja

130,20 €

Agri-Food Industry Strategies for Healthy Diets and Sustainability - New Challenges in Nutrition and Public Health

Barba, Francisco J.; Putnik, Predrag; Bursac Kovacevic, Danijela
Elsevier Science Publishing Co Inc
2020
Pehmeäkantinen kirja

155,60 €

Present and Future of High Pressure Processing - A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods

Barba, Francisco J.; Tonello-Samson, Carole; Puértolas, Eduardo; Lavilla, María
Elsevier Science Publishing Co Inc
2020
Pehmeäkantinen kirja

130,20 €

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound - Developing Healthier and Sustainable F

Barba, Francisco J.; Cravotto, Giancarlo; Chemat, Farid; Lorenzo, José Manuel; Sichetti Munekata︎, Paulo Eduardo
Elsevier Science Publishing Co Inc
2020
Pehmeäkantinen kirja

130,20 €

Recubrimientos biocerámicos para prótesis ortopédicas

Bermúdez-Reyes, Bárbara; Contreras G, Ma Eugenia; Espinoza B, Francisco J
Publicia
2015
Pehmeäkantinen kirja

126,40 €

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Lorenzo, José Manuel; Munekata, Paulo E. S.; Barba, Francisco J.; Toldrá, Fidel
Springer Nature Switzerland AG
2019
Kovakantinen kirja

100,90 €

Fermentation Processes: Emerging and Conventional Technologies

Koubaa, Mohamed; Barba, Francisco J.; Roohinejad, Shahin
John Wiley and Sons Ltd
2021
Kovakantinen kirja

176,80 €

Sustainable Production Technology in Food

Lorenzo, Jose M.; Munekata, Paulo E.S.; Barba, Francisco J.
Elsevier Science Publishing Co Inc
2021
Pehmeäkantinen kirja

122,00 €

Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds

Lorenzo, Jose M. (toim.); Barba, Francisco J. (toim.)
Elsevier Science Publishing Co Inc
2020
Kovakantinen kirja

154,20 €

Food Lipids - Sources, Health Implications, and Future Trends

Lorenzo, Jose M.; Sichetti Munekata, Paulo Eduardo; Pateiro, Mirian; Barba, Francisco J.; Domínguez, Rubén
Elsevier Science Publishing Co Inc
2022
Pehmeäkantinen kirja

172,30 €

Fish Protein Hydrolysates - From Production to Food and Nutraceutical Industry Applications

Nirmal, Nilesh; Santivarangkna, Chalat; (Aladin) Bekhit, Alaa El-Din A.; Barba, Francisco J.
Elsevier Science Publishing Co Inc
2024
Pehmeäkantinen kirja

159,50 €

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