What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Biochemistry
Francisco J. Barba focuses on Extraction, Food science, Biotechnology, Food industry and Antioxidant.
His biological study spans a wide range of topics, including Yield, Ethanol, Polyphenol and Aqueous solution.
His Food products, Anthocyanin and Fermentation study, which is part of a larger body of work in Food science, is frequently linked to Ascorbic acid, bridging the gap between disciplines.
Francisco J. Barba combines subjects such as Organoleptic, Food safety, Shelf life and Biochemical engineering with his study of Biotechnology.
His Food industry study combines topics in areas such as Waste management, Food processing, Nutraceutical and Solvent.
The Antioxidant study which covers Enzyme that intersects with Food technology and Ingredient.
His most cited work include:
- Current applications and new opportunities for the use of pulsed electric fields in food science and industry (281 citations)
- Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review (266 citations)
- Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review (258 citations)
What are the main themes of his work throughout his whole career to date?
Francisco J. Barba mainly investigates Food science, Extraction, Antioxidant, Polyphenol and Chromatography.
His study in the fields of Carotenoid, Shelf life and Fermentation under the domain of Food science overlaps with other disciplines such as Pascalization and Ascorbic acid.
His Fermentation study frequently links to other fields, such as Lactic acid.
The various areas that he examines in his Extraction study include Yield, Ethanol, Solvent, Aqueous solution and Response surface methodology.
As part of his studies on Antioxidant, Francisco J. Barba often connects relevant subjects like Antimicrobial.
He most often published in these fields:
- Food science (52.30%)
- Extraction (27.12%)
- Antioxidant (18.64%)
What were the highlights of his more recent work (between 2019-2021)?
- Food science (52.30%)
- Extraction (27.12%)
- Antioxidant (18.64%)
In recent papers he was focusing on the following fields of study:
His scientific interests lie mostly in Food science, Extraction, Antioxidant, Food processing and Fermentation.
Particularly relevant to Shelf life is his body of work in Food science.
His Extraction research is classified as research in Chromatography.
His research investigates the connection between Antioxidant and topics such as Carotenoid that intersect with problems in Anti-inflammatory, Vitamin and Bioavailability.
His study in Food processing is interdisciplinary in nature, drawing from both Marketing, Biotechnology, Food industry and Biochemical engineering.
He interconnects Biofuel, Fermentation in food processing, Lactic acid and Pulp and paper industry in the investigation of issues within Fermentation.
Between 2019 and 2021, his most popular works were:
- A review of sustainable and intensified techniques for extraction of food and natural products (94 citations)
- Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. (71 citations)
- Edible films/coating with tailored properties for active packaging of meat, fish and derived products (42 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Enzyme
- Biochemistry
Francisco J. Barba mostly deals with Food science, Food processing, Shelf life, Biotechnology and Quality.
Francisco J. Barba has included themes like Amino acid, Extraction, Polyphenol, Antioxidant and Food spoilage in his Food science study.
His studies deal with areas such as Ethanol, Solvent, Lactobacillus casei, Kaempferol and Carotenoid as well as Extraction.
As a member of one scientific family, Francisco J. Barba mostly works in the field of Food processing, focusing on Marketing and, on occasion, Food additive.
His work carried out in the field of Biotechnology brings together such families of science as Obesity and Seafood processing.
His Quality study integrates concerns from other disciplines, such as Poultry meat, Biopreservation and Biochemical engineering.
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