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Items: 14

1.

Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile.

Contreras MDM, Lama-Muñoz A, Gutiérrez-Pérez JM, Espínola F, Moya M, Romero I, Castro E.

Foods. 2019 Oct 29;8(11). pii: E531. doi: 10.3390/foods8110531.

2.

Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions.

Lama-Muñoz A, Del Mar Contreras M, Espínola F, Moya M, de Torres A, Romero I, Castro E.

Food Chem. 2019 Sep 30;293:161-168. doi: 10.1016/j.foodchem.2019.04.075. Epub 2019 Apr 27.

PMID:
31151597
3.

Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status.

Contreras MDM, Lama-Muñoz A, Manuel Gutiérrez-Pérez J, Espínola F, Moya M, Castro E.

Bioresour Technol. 2019 May;280:459-477. doi: 10.1016/j.biortech.2019.02.040. Epub 2019 Feb 8. Review.

PMID:
30777702
4.

Complexation of hydroxytyrosol and 3,4-dihydroxyphenylglycol with pectin and their potential use for colon targeting.

Bermúdez-Oria A, Rodríguez-Gutiérrez G, Rubio-Senent F, Lama-Muñoz A, Fernández-Bolaños J.

Carbohydr Polym. 2017 May 1;163:292-300. doi: 10.1016/j.carbpol.2017.01.027. Epub 2017 Jan 6.

PMID:
28267509
5.

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

Rubio-Senent F, Fernández-Bolaños J, García-Borrego A, Lama-Muñoz A, Rodríguez-Gutiérrez G.

Food Chem. 2017 Mar 15;219:339-345. doi: 10.1016/j.foodchem.2016.09.141. Epub 2016 Sep 22.

PMID:
27765236
6.

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

Romero-García JM, Lama-Muñoz A, Rodríguez-Gutiérrez G, Moya M, Ruiz E, Fernández-Bolaños J, Castro E.

Food Chem. 2016 Nov 1;210:457-65. doi: 10.1016/j.foodchem.2016.05.003. Epub 2016 May 2.

PMID:
27211671
7.

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

Mrabet A, Jiménez-Araujo A, Fernández-Bolaños J, Rubio-Senent F, Lama-Muñoz A, Sindic M, Rodríguez-Gutiérrez G.

Food Chem. 2016 Apr 1;196:917-24. doi: 10.1016/j.foodchem.2015.10.026. Epub 2015 Oct 8.

8.

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

Rubio-Senent F, Martos S, Lama-Muñoz A, Fernández-Bolaños JG, Rodríguez-Gutiérrez G, Fernández-Bolaños J.

Food Chem. 2015 Nov 15;187:166-73. doi: 10.1016/j.foodchem.2015.04.022. Epub 2015 Apr 14.

PMID:
25977012
9.

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

Rodríguez-Gutiérrez G, Rubio-Senent F, Lama-Muñoz A, García A, Fernández-Bolaños J.

J Agric Food Chem. 2014 Sep 10;62(36):8973-81. doi: 10.1021/jf502062b. Epub 2014 Aug 29.

PMID:
25140731
10.

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

Lama-Muñoz A, Rodríguez-Gutiérrez G, Rubio-Senent F, Palacios-Díaz R, Fernández-Bolaños J.

Food Chem. 2013 Sep 1;140(1-2):154-60. doi: 10.1016/j.foodchem.2013.02.063. Epub 2013 Feb 24.

PMID:
23578627
11.

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

Rubio-Senent F, Lama-Muñoz A, Rodríguez-Gutiérrez G, Fernández-Bolaños J.

J Agric Food Chem. 2013 Feb 13;61(6):1235-48. doi: 10.1021/jf303772p. Epub 2013 Feb 1.

PMID:
23323788
12.

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

Rubio-Senent F, Rodríguez-Gutíerrez G, Lama-Muñoz A, Fernández-Bolaños J.

J Agric Food Chem. 2012 Feb 8;60(5):1175-86. doi: 10.1021/jf204223w. Epub 2012 Jan 27.

PMID:
22225465
13.

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

Sampedro I, Aranda E, Rodríguez-Gutiérrez G, Lama-Muñoz A, Ocampo JA, Fernández-Bolaños J, García-Romera I.

J Agric Food Chem. 2011 Apr 13;59(7):3239-45. doi: 10.1021/jf2003305. Epub 2011 Mar 23.

PMID:
21395263
14.

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

Lama-Muñoz A, Rodríguez-Gutiérrez G, Rubio-Senent F, Gómez-Carretero A, Fernández-Bolaños J.

J Agric Food Chem. 2011 Feb 23;59(4):1115-23. doi: 10.1021/jf103555h. Epub 2011 Jan 25.

PMID:
21265536

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