Martí-Quijal FJ - Search Results

1

Aquaculture and its by-products as a source of nutrients and bioactive compounds.

Al Khawli F, Martí-Quijal FJ, Ferrer E, Ruiz MJ, Berrada H, Gavahian M, Barba FJ, de la Fuente B. Al Khawli F, et al. Adv Food Nutr Res. 2020;92:1-33. doi: 10.1016/bs.afnr.2020.01.001. Epub 2020 Feb 7. Adv Food Nutr Res. 2020. PMID: 32402442

2

Scaling-up processes: Patents and commercial applications.

de la Fuente B, Tornos A, Príncep A, Lorenzo JM, Pateiro M, Berrada H, Barba FJ, Ruiz MJ, Martí-Quijal FJ. de la Fuente B, et al. Adv Food Nutr Res. 2020;92:187-223. doi: 10.1016/bs.afnr.2019.12.003. Epub 2020 Jan 7. Adv Food Nutr Res. 2020. PMID: 32402444

3

Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts.

Martí-Quijal FJ, Tornos A, Príncep A, Luz C, Meca G, Tedeschi P, Ruiz MJ, Barba FJ. Martí-Quijal FJ, et al. Antioxidants (Basel). 2020 Mar 15;9(3):239. doi: 10.3390/antiox9030239. Antioxidants (Basel). 2020. PMID: 32183440 Free PMC article.

4

Improved Extraction Efficiency of Antioxidant Bioactive Compounds from Tetraselmis chuii and Phaedoactylum tricornutum Using Pulsed Electric Fields.

Kokkali M, Martí-Quijal FJ, Taroncher M, Ruiz MJ, Kousoulaki K, Barba FJ. Kokkali M, et al. Among authors: marti quijal fj. Molecules. 2020 Aug 27;25(17):3921. doi: 10.3390/molecules25173921. Molecules. 2020. PMID: 32867350 Free PMC article.

5

The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges.

Eş I, Gavahian M, Marti-Quijal FJ, Lorenzo JM, Mousavi Khaneghah A, Tsatsanis C, Kampranis SC, Barba FJ. Eş I, et al. Biotechnol Adv. 2019 May-Jun;37(3):410-421. doi: 10.1016/j.biotechadv.2019.02.006. Epub 2019 Feb 16. Biotechnol Adv. 2019. PMID: 30779952 Review.

6

Application of pulsed electric fields in meat and fish processing industries: An overview.

Gómez B, Munekata PES, Gavahian M, Barba FJ, Martí-Quijal FJ, Bolumar T, Campagnol PCB, Tomasevic I, Lorenzo JM. Gómez B, et al. Food Res Int. 2019 Sep;123:95-105. doi: 10.1016/j.foodres.2019.04.047. Epub 2019 Apr 22. Food Res Int. 2019. PMID: 31285034 Review.

7

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.

Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Lucini L, Marszałek K, Barba FJ, Lorenzo JM. Marti-Quijal FJ, et al. J Sci Food Agric. 2019 May;99(7):3672-3680. doi: 10.1002/jsfa.9595. Epub 2019 Feb 27. J Sci Food Agric. 2019. PMID: 30638267

8

Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths.

Martí-Quijal FJ, Príncep A, Tornos A, Luz C, Meca G, Tedeschi P, Ruiz MJ, Barba FJ, Mañes J. Martí-Quijal FJ, et al. Foods. 2020 May 4;9(5):576. doi: 10.3390/foods9050576. Foods. 2020. PMID: 32375408 Free PMC article.

9

Innovative Non-Thermal Technologies for Recovery and Valorization of Value-Added Products from Crustacean Processing By-Products-An Opportunity for a Circular Economy Approach.

De Aguiar Saldanha Pinheiro AC, Martí-Quijal FJ, Barba FJ, Tappi S, Rocculi P. De Aguiar Saldanha Pinheiro AC, et al. Among authors: marti quijal fj. Foods. 2021 Aug 29;10(9):2030. doi: 10.3390/foods10092030. Foods. 2021. PMID: 34574140 Free PMC article. Review.

10

Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization.

Roselló-Soto E, Martí-Quijal FJ, Cilla A, Munekata PES, Lorenzo JM, Remize F, Barba FJ. Roselló-Soto E, et al. Molecules. 2019 Feb 22;24(4):797. doi: 10.3390/molecules24040797. Molecules. 2019. PMID: 30813299 Free PMC article.

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