@ARTICLE{
author={Khubber Sucheta,Marti-Quijal Francisco J,Tomasevic Igor B,Remize Fabienne,Barba Francisco J},
year={2022},
title={Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products},
journal={CURRENT OPINION IN FOOD SCIENCE},
volume={43},
number={},
pages={189-198},
document_type={Article},
} 

@ARTICLE{
author={Marti-Quijal Francisco J,Khubber Sucheta,Remize Fabienne,Tomasevic Igor B,Rosello-Soto Elena,Barba Francisco J},
year={2021},
title={Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review},
journal={FERMENTATION-BASEL},
volume={7},
number={3},
pages={-},
document_type={Review},
} 

@ARTICLE{
author={Marti-Quijal Francisco J,Zamuz Sol,Tomasevic Igor B,Gomez Belen,Rocchetti Gabriele,Lucini Luigi,Remize Fabienne,Barba Francisco J,Manuel Lorenzo Jose},
year={2019},
title={Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={110},
number={},
pages={316-323},
document_type={Article},
}