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Elena Roselló-Soto
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Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
E Roselló-Soto, CM Galanakis, M Brnčić, V Orlien, FJ Trujillo, R Mawson, ...
Trends in Food Science & Technology 42 (2), 134-149, 2015
3292015
Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high …
E Roselló-Soto, M Koubaa, A Moubarik, RP Lopes, JA Saraiva, ...
Trends in Food Science & Technology 45 (2), 296-310, 2015
3132015
High voltage electrical discharges, pulsed electric field, and ultrasound assisted extraction of protein and phenolic compounds from olive kernel
E Roselló-Soto, FJ Barba, O Parniakov, CM Galanakis, N Lebovka, ...
Food and Bioprocess Technology 8, 885-894, 2015
2582015
Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni
M Koubaa, E Roselló-Soto, J Šic Žlabur, A Rezek Jambrak, M Brncic, ...
Journal of Agricultural and Food Chemistry 63 (31), 6835-6846, 2015
1682015
Application of non-conventional extraction methods: Toward a sustainable and green production of valuable compounds from mushrooms
E Roselló-Soto, O Parniakov, Q Deng, A Patras, M Koubaa, N Grimi, ...
Food Engineering Reviews 8, 214-234, 2016
1672016
Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages
PES Munekata, R Domínguez, S Budaraju, E Roselló-Soto, FJ Barba, ...
Foods 9 (3), 288, 2020
1432020
Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization
E Roselló-Soto, FJ Martí-Quijal, A Cilla, PES Munekata, JM Lorenzo, ...
Molecules 24 (4), 797, 2019
892019
New approaches for the effective valorization of papaya seeds: Extraction of proteins, phenolic compounds, carbohydrates, and isothiocyanates assisted by pulsed electric energy
O Parniakov, E Roselló-Soto, FJ Barba, N Grimi, N Lebovka, E Vorobiev
Food Research International 77, 711-717, 2015
832015
Advances in plant materials, food by-products, and algae conversion into biofuels: use of environmentally friendly technologies
MH Kamani, I Eş, JM Lorenzo, F Remize, E Roselló-Soto, FJ Barba, ...
Green chemistry 21 (12), 3213-3231, 2019
752019
Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages
E Roselló-Soto, C Garcia, A Fessard, FJ Barba, PES Munekata, ...
Fermentation 5 (1), 3, 2018
722018
Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products
E Roselló-Soto, MM Poojary, FJ Barba, JM Lorenzo, J Mañes, JC Moltó
Innovative food science & emerging technologies 45, 306-312, 2018
642018
Thermal and non-thermal preservation techniques of tiger nuts' beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties
E Roselló-Soto, MM Poojary, FJ Barba, M Koubaa, JM Lorenzo, J Mañes, ...
Food Research International 105, 945-951, 2018
602018
Valorization of waste and by-products from food industries through the use of innovative technologies
Z Zhu, M Gavahian, FJ Barba, E Roselló-Soto, DB Kovačević, P Putnik, ...
Agri-food industry strategies for healthy diets and sustainability, 249-266, 2020
372020
Evaluating the impact of supercritical-CO2 pressure on the recovery and quality of oil from “horchata” by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and …
E Roselló-Soto, FJ Barba, JM Lorenzo, R Dominguez, M Pateiro, J Mañes, ...
Food research international 120, 888-894, 2019
332019
Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC …
E Roselló-Soto, FJ Barba, JM Lorenzo, PES Munekata, B Gómez, ...
Food chemistry 274, 865-871, 2019
272019
Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review
FJ Martí-Quijal, S Khubber, F Remize, I Tomasevic, E Roselló-Soto, ...
Fermentation 7 (3), 106, 2021
252021
Enhancing bioactive antioxidants’ extraction from “Horchata de Chufa” by-products
E Roselló-Soto, FJ Barba, P Putnik, D Bursać Kovačević, JM Lorenzo, ...
Foods 7 (10), 161, 2018
232018
Green food processing: Concepts, strategies, and tools
FJ Barba, E Roselló-Soto, K Marszałek, DB Kovačević, AR Jambrak, ...
Green Food processing techniques, 1-21, 2019
182019
Artificial intelligence: Implications for the agri-food sector
A Taneja, G Nair, M Joshi, S Sharma, S Sharma, AR Jambrak, ...
Agronomy 13 (5), 1397, 2023
152023
Novel thermal technologies and fermentation
M Koubaa, E Roselló-Soto, S Barba-Orellana, FJ Barba
Novel food fermentation technologies, 155-163, 2016
132016
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