Francisco J. Barba

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

Sustainable Production Technology in Food

Food Lipids

Agri-Food Industry Strategies for Healthy Diets and Sustainability

Advances in Food and Nutrition Research

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow

Innovative Technologies for Food Preservation

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Green Extraction and Valorization of by-Products from Food Processing

Fermentation Processes

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

Present and Future of High Pressure Processing

Fish Protein Hydrolysates