Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls

por Bouaziz, Fatma, Koubaa, Mohamed, Barba, Francisco J., Roohinejad, Shahin, Chaabouni, Semia Ellouz
Publicado 2016

Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing

por Barba, Francisco J., Nikmaram, Nooshin, Roohinejad, Shahin, Khelfa, Anissa, Zhu, Zhenzhou, Koubaa, Mohamed
Publicado 2016

Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea

por Raghunath, Sonali, Budaraju, Sravanthi, Gharibzahedi, Seyed Mohammad Taghi, Koubaa, Mohamed, Roohinejad, Shahin, Mallikarjunan, Kumar
Publicado 2023

The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system

por Abbasi, Shahrokh, Rafati, Alireza, Hosseini, Seyed Mohammad Hashem, Roohinejad, Shahin, Hashemi, Seyedeh‐Sara, Hashemi Gahruie, Hadi, Rashidinejad, Ali
Publicado 2023

Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids

por Esteghlal, Sara, Gahruie, Hadi Hashemi, Niakousari, Mehrdad, Barba, Francisco J., Bekhit, Alaa El-Din, Mallikarjunan, Kumar, Roohinejad, Shahin
Publicado 2019

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

por Putnik, Predrag, Lorenzo, Jose M., Barba, Francisco J., Roohinejad, Shahin, Režek Jambrak, Anet, Granato, Daniel, Montesano, Domenico, Bursać Kovačević, Danijela
Publicado 2018

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

por Munekata, Paulo E. S., Domínguez, Rubén, Budaraju, Sravanthi, Roselló-Soto, Elena, Barba, Francisco J., Mallikarjunan, Kumar, Roohinejad, Shahin, Lorenzo, José M.
Publicado 2020