Fátima Rubio‐Senent

Author

Fátima Rubio‐Senent

Instituto de la Grasa ORCID

Also Known As

F. Rubio-Senent, FÁTIMA RUBIO-SENENT, Fátima Rubio Senent, Fátima Rubio-Senent, Fátima Rubio‐Senent

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Instituto de la Grasa Consejo Superior de Investigaciones Científicas Universidad Pablo de Olavide Universidad de Sevilla University of Liège

About

Fátima Rubio‐Senent is an author at Instituto de la Grasa specializing in engineering, food chemistry, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	508
2	Biochemistry	6	6	300
3	Health Sciences	3	3	198
4	Medicine	3	3	81
5	Natural Sciences	1	1	20

Fátima Rubio‐Senent

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage Alejandra Bermúdez‐Oria, Guillermo Rodríguez‐Gutiérrez, Fátima Rubio‐Senent, Meat Science Food ChemistryMeat PackagingEdible FilmBeef MeatOlive Antioxidants Hydroxytyrosol	2018	129
New Phenolic Compounds Hydrothermally Extracted from the Olive Oil Byproduct Alperujo and Their Antioxidative Activities Fátima Rubio‐Senent, Guillermo Rodríguez‐Gutiérrez, Antonio Lama‐Muñoz, Journal of Agricultural and Food Chemistry	2012	121
Pectin extracted from thermally treated olive oil by-products: Characterization, physico-chemical properties, in vitro bile acid and glucose binding Fátima Rubio‐Senent, Guillermo Rodríguez‐Gutiérrez, Antonio Lama‐Muñoz, Food Hydrocolloids Food ChemistryEngineeringVitro Bile AcidBiochemistryFood Analysis	2014	105
Production, characterization and isolation of neutral and pectic oligosaccharides with low molecular weights from olive by-products thermally treated Antonio Lama‐Muñoz, Guillermo Rodríguez‐Gutiérrez, Fátima Rubio‐Senent, Food Hydrocolloids Low Molecular WeightsEngineeringNatural PolymerBiochemistryGlycobiology	2011	94
Properties of Lignin, Cellulose, and Hemicelluloses Isolated from Olive Cake and Olive Stones: Binding of Water, Oil, Bile Acids, and Glucose Guillermo Rodríguez‐Gutiérrez, Fátima Rubio‐Senent, Antonio Lama‐Muñoz, Journal of Agricultural and Food Chemistry Hemicelluloses IsolatedBile Acid BindingEngineeringOlive CakeFood Analysis	2014	76
Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycol Alejandra Bermúdez‐Oria, Guillermo Rodríguez‐Gutiérrez, Blanca Vioque, Carbohydrate Polymers Food ChemistryBiopolymer GelFunctional PropertiesEngineeringNatural Polymer	2017	72
Novel pectin present in new olive mill wastewater with similar emulsifying and better biological properties than citrus pectin Fátima Rubio‐Senent, Guillermo Rodríguez‐Gutiérrez, Antonio Lama‐Muñoz, Food Hydrocolloids Food ChemistryCitrus PectinEngineeringEnvironmental EngineeringBiotechnology	2015	57
Antioxidant phenolic extracts obtained from secondary Tunisian date varieties ( Phoenix dactylifera L.) by hydrothermal treatments Abdessalem Mrabet, Ana Jiménez‐Araujo, Juan Fernández‐Bolaños, Food Chemistry Food ChemistryHydrothermal TreatmentsAntioxidant Phenolic ExtractsPhytochemistryPhytochemical	2015	47
Enzymatic conversion of date fruit fiber concentrates into a new product enriched in antioxidant soluble fiber Abdessalem Mrabet, Guillermo Rodríguez‐Gutiérrez, Fátima Rubio‐Senent, LWT Date Fruit FiberNutraceutical IngredientNew ProductBiotechnologyAntioxidant Soluble Fiber	2016	47
Thermally-treated strawberry extrudate: A rich source of antioxidant phenols and sugars Guillermo Rodríguez‐Gutiérrez, Juan Cubero‐Cardoso, Fátima Rubio‐Senent, Innovative Food Science & Emerging Technologies Food ChemistryRich SourceAntioxidant PhenolsFood PreservationPost-harvest Physiology	2018	37

Page 1