Fátima Rubio‐Senent

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 et al. · Meat Science · 2018 · 129 citations

Food Chemistry, Meat Packaging, Edible Film +9

New Phenolic Compounds Hydrothermally Extracted from the Olive Oil Byproduct Alperujo and Their Antioxidative Activities

Fátima Rubio‐Senent, Guillermo Rodríguez‐Gutiérrez, Antonio Lama‐Muñoz et al. · Journal of Agricultural and Food Chemistry · 2012 · 121 citations

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 et al. · Food Hydrocolloids · 2014 · 105 citations

Food Chemistry, Engineering, Vitro Bile Acid +7

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 et al. · Food Hydrocolloids · 2011 · 94 citations

Low Molecular Weights, Engineering, Natural Polymer +9

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 et al. · Journal of Agricultural and Food Chemistry · 2014 · 76 citations · Full text

Hemicelluloses Isolated, Bile Acid Binding, Engineering +11