G. Rodríguez-Gutiérrez

发表

Valuable Compound Extraction, Anaerobic Digestion, and Composting: A Leading Biorefinery Approach for Agricultural Wastes.

F. G. Fermoso, A. Serrano, B. Alonso-Fariñas, 2018, Journal of agricultural and food chemistry.

Solubilization of Phenols and Sugars from Raspberry Extrudate by Hydrothermal Treatments

F. G. Fermoso, A. Serrano, R. Borja, 2020 .

Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars

F. G. Fermoso, A. Serrano, J. Fernández-Bolaños, 2019, Innovative Food Science & Emerging Technologies.

Two phase olive mill waste valorization. Hydrochar production and phenols extraction by hydrothermal carbonization

G. Rodríguez-Gutiérrez, C. Deiana, F. Sardella, 2020 .

Biomethanization of olive mill solid waste after phenols recovery through low-temperature thermal pre-treatment.

F. G. Fermoso, A. Serrano, J. Fernández-Bolaños, 2017, Waste management.

Properties of lignin, cellulose, and hemicelluloses isolated from olive cake and olive stones: binding of water, oil, bile acids, and glucose.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. García, 2014, Journal of Agricultural and Food Chemistry.

Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and α-tocopherol on the Rancimat oxidative stability of vegetable oils

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Lama-Muñoz, 2019, Innovative Food Science & Emerging Technologies.

Formation of a bioactive cyclopentenone and its adducts with amino acids in sterilized-fruits and - vegetables baby foods.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Bermúdez-Oria, 2021, Food chemistry.

Antiproliferative Activity of the Olive Extract Rich in Polyphenols and Modified Pectin on Bladder Cancer Cells.

M. Sánchez-Carbayo, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2020, Journal of medicinal food.

Polyphenols associated to pectic polysaccharides account for most of the antiproliferative and antioxidant activities in olive extracts

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, M. Alaiz, 2019, Journal of Functional Foods.

Anti-Inflammatory Local Effect of Hydroxytyrosol Combined with Pectin-Alginate and Olive Oil on Trinitrobenzene Sulfonic Acid-Induced Colitis in Wistar Rats

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Voltes, 2020, Journal of investigative surgery : the official journal of the Academy of Surgical Research.

Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, in vitro bile acid and glucose binding

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Lama-Muñoz, 2015 .

Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products.

J. Fernández-Bolaños, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2015, Food chemistry.

Antioxidant Capacity and Phenolic and Sugar Profiles of Date Fruits Extracts from Six Different Algerian Cultivars as Influenced by Ripening Stages and Extraction Systems

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Bermúdez-Oria, 2021, Foods.

Date Palm Fruits as a Potential Source of Functional Dietary Fiber: A Review

M. Sindic, G. Rodríguez-Gutiérrez, A. Jiménez-Araujo, 2019, Food Science and Technology Research.

Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Morales-Sillero, 2018, Food chemistry.

Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo).

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Lama-Muñoz, 2017, Food chemistry.

Rapid screening of unground cocoa beans based on their content of bioactive compounds by NIR spectroscopy

G. Rodríguez-Gutiérrez, V. Fernández-Cabanás, A. Morales-Sillero, 2021 .

Viability of near infrared spectroscopy for a rapid analysis of the bioactive compounds in intact cocoa bean husk

G. Rodríguez-Gutiérrez, V. Fernández-Cabanás, A. Morales-Sillero, 2021, Food Control.

Novel pectin present in new olive mill wastewater with similar emulsifying and better biological properties than citrus pectin

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. García, 2015 .

acid for the selective

G. Rodríguez-Gutiérrez, E. Rodríguez-Juan, Ana G. Pérez-Rubio, 2020 .

Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, M. Millán-Linares, 2021, Foods.

Molecular interactions between 3,4-dihydroxyphenylglycol and pectin and antioxidant capacity of this complex in vitro.

A. González-Benjumea, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2018, Carbohydrate polymers.

Cocoa bean husk: industrial source of antioxidant phenolic extract.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Morales-Sillero, 2018, Journal of the science of food and agriculture.

Isolation and Characterization of a Secoiridoid Derivative from Two-Phase Olive Waste (Alperujo).

J. Fernández-Bolaños, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2015, Journal of agricultural and food chemistry.

Biodiesel production from olive-pomace oil of steam-treated alperujo.

P. Álvarez-Mateos, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2014 .

Neuroprotective Effect of Hydroxytyrosol in Experimental Diabetes Mellitus.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, J. González-Correa, 2017, Journal of agricultural and food chemistry.

Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, Özge Seçmeler, 2018, Food chemistry.

Environmental Assessment of Olive Mill Solid Waste Valorization via Anaerobic Digestion Versus Olive Pomace Oil Extraction

G. Esposito, J. F. García-Martín, F. G. Fermoso, 2020, Processes.

Effect of the extraction method on phytochemical composition and antioxidant activity of high dietary fibre powders obtained from asparagus by-products

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, J. M. Fuentes-Alventosa, 2009 .

Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient rats

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, G. Duthie, 2015, European Journal of Nutrition.

Date Seed: Rich Source of Antioxidant Phenolics Obtained by Hydrothermal Treatments

M. Sindic, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2022, Antioxidants.

Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Bermúdez-Oria, 2021, Antioxidants.

Mesophilic Semi-Continuous Anaerobic Digestion of Strawberry Extrudate Pretreated with Steam Explosion

F. G. Fermoso, A. Serrano, B. Alonso-Fariñas, 2020, Foods.

Phenolic extracts obtained from thermally treated secondary varieties of dates: Antimicrobial and antioxidant properties

M. Sindic, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2017 .

Enzymatic conversion of date fruit fiber concentrates into a new product enriched in antioxidant soluble fiber

M. Sindic, G. Rodríguez-Gutiérrez, Fátima Rubio-Senent, 2017 .

Antioxidant phenolic extracts obtained from secondary Tunisian date varieties (Phoenix dactylifera L.) by hydrothermal treatments.

M. Sindic, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2016, Food chemistry.

Title : Enzymatic conversion of date fruit fiber concentrates into a new product enriched 1 in antioxidant soluble fiber

M. Sindic, G. Rodríguez-Gutiérrez, R. Rodríguez-Arcos, 2016 .

Selenium and sulphur derivatives of hydroxytyrosol: inhibition of lipid peroxidation in liver microsomes of vitamin E-deficient rats

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, G. Duthie, 2018, European Journal of Nutrition.

Influence of olive mill waste phenolic compounds levels on carotenoid production by Rhodotorula spp

A. Carelli, F. N. Arroyo-López, G. Rodríguez-Gutiérrez, 2022, Process Biochemistry.

Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycol.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, B. Vioque, 2017, Carbohydrate polymers.

Effect of a new thermal treatment in combination with saprobic fungal incubation on the phytotoxicity level of alperujo.

E. Aranda, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2011, Journal of agricultural and food chemistry.

Obtaining sugars and natural antioxidants from olive leaves by steam-explosion.

Eulogio Castro, Guillermo Rodríguez-Gutiérrez, Juan Fernández-Bolaños, 2016, Food chemistry.

Hydroxytyrosol and Derivatives: Isolation, Synthesis, and Biological Properties

J. Fernández-Bolaños, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2008 .

Antimicrobial effects of treated olive mill waste on foodborne pathogens

F. N. Arroyo-López, F. G. Fermoso, G. Rodríguez-Gutiérrez, 2022, LWT.

A study of the precursors of the natural antioxidant phenol 3,4-dihydroxyphenylglycol in olive oil waste.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Lama-Muñoz, 2013, Food chemistry.

Isolation and identification of phenolic glucosides from thermally treated olive oil byproducts.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Lama-Muñoz, 2013, Journal of agricultural and food chemistry.

New hydrothermal treatment of alperujo enhances the content of bioactive minor components in crude pomace olive oil.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Lama-Muñoz, 2011, Journal of agricultural and food chemistry.

Phenolic extract obtained from steam-treated olive oil waste: Characterization and antioxidant activity

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Lama-Muñoz, 2013 .

New phenolic compounds hydrothermally extracted from the olive oil byproduct alperujo and their antioxidative activities.

Juan Fernández-Bolaños, Antonio Lama-Muñoz, J. Fernández-Bolaños, 2012, Journal of agricultural and food chemistry.

Alperujo extract, hydroxytyrosol, and 3,4-dihydroxyphenylglycol are bioavailable and have antioxidant properties in vitamin E-deficient rats--a proteomics and network analysis approach.

T. Kelder, F. Nicol, G. Horgan, 2012, Molecular nutrition & food research.

Biogas Potential of the Side Streams Obtained in a Novel Phenolic Extraction System from Olive Mill Solid Waste

F. G. Fermoso, A. Serrano, G. Rodríguez-Gutiérrez, 2020, Molecules.

Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs).

Guillermo Rodríguez-Gutiérrez, Juan Fernández-Bolaños, J. Fernández-Bolaños, 2016, Food chemistry.

Deep eutectic solvents improve the biorefinery of alperujo by extraction of bioactive molecules in combination with industrial thermal treatments

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Bermúdez-Oria, 2020 .

Influence of a steam-explosion pre-treatment on the methane yield and kinetics of anaerobic digestion of two-phase olive mil solid waste or alperujo

Rafael Borja, Guillermo Rodríguez-Gutiérrez, Juan Fernández-Bolaños, 2016 .

Determination of 3,4-dihydroxyphenylglycol, hydroxytyrosol and tyrosol purified from olive oil by-products with HPLC in animal plasma and tissues.

G. Rodríguez-Gutiérrez, G. Duthie, B. de Roos, 2011, Food chemistry.

Neuroprotective Effect of Hydroxytyrosol in Experimental Diabetic Retinopathy: Relationship with Cardiovascular Biomarkers.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, J. González-Correa, 2018, Journal of agricultural and food chemistry.

The accumulation of volatile fatty acids and phenols through a pH-controlled fermentation of olive mill solid waste.

D. Jeison, F. Cabrera, Á. Torres, 2019, The Science of the total environment.

Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, Fátima Rubio-Senent, 2019, Meat science.

Olive mill solid waste biorefinery: High-temperature thermal pre-treatment for phenol recovery and biomethanization

Rafael Borja, Antonio Serrano, Fernando G. Fermoso, 2017 .

Confirmation by solid-state NMR spectroscopy of a strong complex phenol-dietary fiber with retention of antioxidant activity in vitro

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, H. Knicker, 2020 .

Valorization of date palm biodiversity: physico‐chemical composition, phenolic profile, antioxidant activity, and sensory evaluation of date pastes

G. Rodríguez-Gutiérrez, D. Kati, Malika Tassoult, 2021, Journal of Food Measurement and Characterization.

Effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-products

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, J. M. Fuentes-Alventosa, 2009 .

Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compounds.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, B. Vioque, 2019, Food chemistry.

Preparation of bioactive extracts from asparagus by-product

Guillermo Rodríguez-Gutiérrez, Juan Fernández-Bolaños, J. Fernández-Bolaños, 2013 .

Flavonoid profile of green asparagus genotypes.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, P. Cermeño, 2008, Journal of agricultural and food chemistry.

Performance evaluation of mesophilic semi-continuous anaerobic digestion of high-temperature thermally pre-treated olive mill solid waste.

Rafael Borja, Antonio Serrano, Fernando G. Fermoso, 2019, Waste management.

New Olive-Pomace Oil Improved by Hydrothermal Pre-Treatments

Guillermo Rodríguez-Gutiérrez, Antonio Lama-Muñoz, M. Ruiz-Méndez, 2012 .

Pectin-rich extracts from olives inhibit proliferation of Caco-2 and THP-1 cells.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, M. Alaiz, 2019, Food & function.

Extraction of polyphenols associated with pectin from olive waste (alperujo) with choline chloride

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Bermúdez-Oria, 2023, Food Chemistry.

Production, characterization and isolation of neutral and pectic oligosaccharides with low molecular weights from olive by-products thermally treated

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Lama-Muñoz, 2012 .

Extraction of phenolic compounds and production of biomethane from strawberry and raspberry extrudates

J. F. García-Martín, F. G. Fermoso, R. Borja, 2019, Biochemical Engineering Journal.

Chemical characterization and properties of a polymeric phenolic fraction obtained from olive oil waste

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Lama-Muñoz, 2013 .

High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate

F. G. Fermoso, A. Serrano, R. Borja, 2020, Foods.

Utilization of strawberry and raspberry waste for the extraction of bioactive compounds by deep eutectic solvents

M. Vázquez-González, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2020 .

New Liquid Source of Antioxidant Phenolic Compounds in the Olive Oil Industry: Alperujo Water

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, Isabel Viera-Alcaide, 2020, Foods.

The use of industrial thermal techniques to improve the bioactive compounds extraction and the olive oil solid waste utilization

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Lama-Muñoz, 2019, Innovative Food Science & Emerging Technologies.

Phenols recovery after steam explosion of Olive Mill Solid Waste and its influence on a subsequent biomethanization process.

Rafael Borja, Antonio Serrano, Bernabé Alonso-Fariñas, 2017, Bioresource technology.

Quality Characteristics and Antioxidant Properties of Muffins Enriched with Date Fruit (Phoenix Dactylifera L.) Fiber Concentrates

M. Sindic, G. Rodríguez-Gutiérrez, A. Ferchichi, 2016 .

Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies

M. Sindic, G. Rodríguez-Gutiérrez, R. Rodríguez-Arcos, 2022, Grasas y Aceites.

Characterization of asparagus lignin by HPLC.

K. Waldron, J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, 2008, Journal of food science.

Long-Term Evaluation of Mesophilic Semi-Continuous Anaerobic Digestion of Olive Mill Solid Waste Pretreated with Steam-Explosion

Rafael Borja, Antonio Serrano, Fernando G. Fermoso, 2019, Energies.

Evolution of Hydroxytyrosol, Hydroxytyrosol 4-β-d-Glucoside, 3,4-Dihydroxyphenylglycol and Tyrosol in Olive Oil Solid Waste or “Alperujo”

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. Bermúdez-Oria, 2022, Molecules.

Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs).

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, A. García, 2016, Food chemistry.

Effects of hydroxytyrosol on cardiovascular biomarkers in experimental diabetes mellitus.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, J. González-Correa, 2016, The Journal of nutritional biochemistry.

Effects of hydroxytyrosol on cardiovascular biomarkers in experimental diabetes mellitus.

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, J. González-Correa, 2016, The Journal of nutritional biochemistry.

Performance and kinetic evaluation of the anaerobic digestion of olive pomace derived from a novel manufacturing process based on an olive cold-pressing system: influence of the fruit ripening level

R. Borja, G. Rodríguez-Gutiérrez, M. Fernández-Rodríguez, 2022, Biomass Conversion and Biorefinery.

Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, Fátima Rubio-Senent, 2023, Foods.

Application of a Cold-Pressing Treatment to Improve Virgin Olive Oil Production and the Antioxidant Phenolic Profile of Its by-Products

J. Fernández-Bolaños, G. Rodríguez-Gutiérrez, J. C. Cardoso, 2023, Antioxidants.

Anaerobic Digestion of the Residue (Combination of Wastewater and Solid Waste) from a New Olive-Oil Manufacturing Process Based on an Olive Cold-Pressing System: Kinetic Approach and Process Performance

R. Borja, G. Rodríguez-Gutiérrez, M. Fernández-Rodríguez, 2022, Processes.

Inclusion complex of trans-p-coumaroyl-secologanoside (comselogoside) with β-cyclodextrin. Part I. Structural characterization and study of solubilization and stabilization.

G. Rodríguez-Gutiérrez, Fátima Rubio-Senent, A. Bermúdez-Oria, 2024, Food Hydrocolloids.