Fátima Rubio-Senent

发表

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.

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.

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.

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.

TITLE : Isolation and identification of minor secoiridoids and phenolic components 1 from thermally treated olive oil byproducts . 2 3

Guillermo, José, G., 2014 .

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.

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 .

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.

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.

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.

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.

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.

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.

Inhibitory Effect of Olive Phenolic Compounds Isolated from Olive Oil By-Product on Melanosis of Shrimps

J. Fernández-Bolaños, J. Fernández-Bolaños, A. Lama-Muñoz, 2021, Antioxidants.

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.

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.

New Olive-Pomace Oil Improved by Hydrothermal Pre-Treatments

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

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 .

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

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

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.

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.

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.