Asignaturas impartidas y modalidades docentes
Tutorías
| 01/09/2024 - 31/08/2025 |
| MIÉRCOLES de 11:00 a 14:00 SECRETARIA Planta 4 FAC. DE FARMÀCIA |
| Observaciones |
| Participa en el programa de tutorías electrónicas de la Universitat de València |
Publicaciones en revistas
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Rajoka, M.S.R.;Thirumdas, R.;Mehwish, H.M.;Umair, M.;Khurshid, M.;Hayat, H.F.;Phimolsiripol, Y.;Pallarés, N.;Martí-Quijal, F.J.;Barba, F.J.
(2021)
Role of food antioxidants in modulating gut microbial communities: Novel understandings in intestinal oxidative stress damage and their impact on host health. Antioxidants, 10(10)(1563), pp. 1 - 24
. ISSN: 2076-3921 -
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Martí-Quijal, FJ; Príncep, A; Tornos, A; Luz, C; Meca, G; Tedeschi, P; Ruiz, MJ; Barba, FJ; Mañes, J
(2020)
Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods, 9(7), pp. 1 - 15
. ISSN: 2304-8158 -
Franco, D.;Rois, D.;Arias, A.;Justo, J.R.;Marti-Quijal, F.J.;Khubber, S.;Barba, F.J.;López-Pedrouso, M.;Lorenzo, J.M.
(2020)
Effect of breed and diet type on the freshness and quality of the eggs: A comparison between mos (Indigenous Galician Breed) and Isa brown hens. Foods, 9(3), p. 342
. ISSN: 2304-8158 -
Martí-Quijal, FJ; Tornos, A; Príncep, A; Luz, C; Meca, G; Tedeschi, P; Ruiz, MJ; Barba, FJ
(2020)
Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts. Antioxidants, 8(7), pp. 1 - 12
. ISSN: 2076-3921 -
Martí-Quijal F, Remize F, Meca G, Ferrer E, Ruiz MJ, Barba FJ
(2020)
Fermentation in fish abd by-products processing: an overview of current reserach and future prospects. Current Opinion In Food Science, 31, pp. 9 - 16
. ISSN: 2214-7993
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Hassoun, A.;Carpena, M.;Prieto, M.A.;Simal-Gandara, J.;Özogul, F.;Özogul, Y.;Çoban, Ö.E.;Guðjónsdóttir, M.;Barba, F.J.;Marti-Quijal, F.J.;Jambrak, A.R.;Maltar-Strmečki, N.;Kljusurić, J.G.;Regenstein, J.M.
(2020)
Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review. Antioxidants, 9(882), pp. 1 - 30
. ISSN: 2076-3921 -
Roselló Soto, Elena; Martí Quijal, Francisco Juan; Cilla Tatay, Antonio; Munekata, Paulo E. S.; Lorenzo, Jose M.; Remize, Fabienne; Barba Orellana, Francisco José
(2019)
Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization. Molecules, 24(4), p. 797
. ISSN: 1420-3049 -
Eş, I.; Gavahian, M.; Marti-Quijal, F.J.; Lorenzo, J.M.; Mousavi Khaneghah, A.; Tsatsanis, C.; Kampranis, S.C.; Barba, F.J.
(2019)
The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges. Biotechnology Advances, 37(3), pp. 410 - 421
. ISSN: 0734-9750 -
Marti-Quijal, F. J.;Zamuz, S.;Toma¿ević, I.;Gómez, B.;Rocchetti, G.;Lucini, L.;Remize, F.;Barba, F.J.;Lorenzo, J. M.
(2019)
Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. Food Science & Technology, 110, pp. 326 - 323
. ISSN: 1096-1127 -
Marti-Quijal, F. J.;Zamuz, S.;Toma¿ević, I.;Rocchetti, G.;Lucini, L.;Marszałek, K.;Barba, F.J.;Lorenzo, J. M.
(2019)
A chemometric approach to evaluate the impact of pulses, chlorella and spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. Journal of the Science of Food and Agriculture, 99(7), pp. 3672 - 3680
. ISSN: 0022-5142 -
Gómez, B.;Munekata, P.E.S.;Gavahian, M.;Barba, F.J.;Martí-Quijal, F.J.;Bolumar, T.;Campagnol, P.C.B.;Tomasevic, I.;Lorenzo, J.M.
(2019)
Application of pulsed electric fields in meat and fish processing industries. Food Research International, 123, pp. 95 - 105
. ISSN: 0963-9969 -
Marti-Quijal, F. J.; Zamuz, S.; Galvez, F.; Roohinejad, S.; Tiwari, B. K.; Gómez, B.; Barba, F.J.; Lorenzo, J. M.
(2018)
Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties. Journal of Food Processing and Preservation, 42(12), p. e13845
. ISSN: 0145-8892 -
Mannila E.; Marti-Quijal F.J.; Selma-Royo M.; Calatayud M.; Falcó I.; de la Fuente B.; Barba F.J.; Collado M.C.; Linderborg K.M.
(2023)
In Vitro Bioactivities of Food Grade Extracts from Yarrow (Achillea millefolium L.) and Stinging Nettle (Urtica dioica L.) Leaves. Plant Foods for Human Nutrition. ISSN: 0921-9668
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Sørensen M.; Kousoulaki K.; Hammerø R.; Kokkali M.; Kleingris D.; Marti-Quijal F.J.; Barba F.J.; Palihawadana A.M.; Egeland E.S.; Johnsen C.A.; Romarheim O.H.; Bisa S.; Kiron V.
(2023)
Mechanical processing of Phaeodactylum tricornutum and Tetraselmis chui biomass affects phenolic and antioxidant compound availability, nutrient digestibility and deposition of carotenoids in Atlantic salmon. Aquaculture. ISSN: 0044-8486
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Salgado-Ramos, M.;Martí-Quijal, F.J.;Huertas-Alonso, A.J.;Sánchez-Verdú, M. Prado;Cravotto, Giancarlo;Moreno, A.;Barba, F.J.
(2023)
Sequential extraction of almond hull biomass with pulsed electric fields (PEF) and supercritical CO2 for the recovery of lipids, carbohydrates and antioxidants. Food and Bioproducts Processing, 139, pp. 216 - 226
. ISSN: 0960-3085 -
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Martí-Quijal, FJ; Castagnini, JM; Barba, FJ; Ruiz, MJ
(2024)
Effects of spirulina and fish processing by-products extracts on citrinin-induced cytotoxicity in SH-SY5Y cells. Foods, 13, p. 1932
. ISSN: 2304-8158
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