The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologiesAbdo Hassoun, Joe M. Regenstein, Nikheel Bhojraj Rathod et al.|Critical Reviews in Food Science and Nutrition|2022Cited by 371
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditionsElena Roselló‐Soto, Francisco J. Barba, Charis M. Galanakis et al.|Trends in Food Science & Technology|2015Cited by 351
Bioavailability of Glucosinolates and Their Breakdown Products: Impact of ProcessingFrancisco J. Barba, Mohamed Koubaa|Frontiers in Nutrition|2016Cited by 324
High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive KernelElena Roselló‐Soto, Eugène Vorobiev, Francisco J. Barba et al.|Food and Bioprocess Technology|2014Cited by 302
The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and ApplicationsQian Fa Deng, Francisco J. Barba, Kyriaki G. Zinoviadou et al.|Food Engineering Reviews|2014Cited by 278