1. Complexation of hydroxytyrosol and 3, 4-dihydroxyphenylglycol with pectin and their potential use for colon targeting. (1st May 2017) Authors: Bermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo; Rubio-Senent, Fátima; Lama-Muñoz, Antonio; Fernández-Bolaños, Juan Journal: Carbohydrate polymers Issue: Volume 163(2017) Page Start: 292 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Confirmation by solid-state NMR spectroscopy of a strong complex phenol-dietary fiber with retention of antioxidant activity in vitro. (May 2020) Authors: Bermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo; Fernández-Prior, África; Knicker, Heike; Fernández-Bolaños, Juan Journal: Food hydrocolloids Issue: Volume 102(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3, 4-dihydroxyphenylglycol on beef meat during refrigerated storage. (February 2019) Authors: Bermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo; Rubio-Senent, Fátima; Fernández-Prior, África; Fernández-Bolaños, Juan Journal: Meat science Issue: Volume 148(2019) Page Start: 213 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Extraction of polyphenols associated with pectin from olive waste (alperujo) with choline chloride. (1st September 2023) Authors: Bermúdez-Oria, Alejandra; Fernández-Prior, Africa; Luisa Castejón, María; Rodríguez-Gutiérrez, Guillermo; Fernández-Bolaños, Juan Journal: Food chemistry Issue: Volume 419(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Formation of a bioactive cyclopentenone and its adducts with amino acids in sterilized-fruits and - vegetables baby foods. (1st June 2022) Authors: Bermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo; Fernández-Prior, África; Rodríguez-Juan, Elisa; Fernández-Bolaños, Juan Journal: Food chemistry Issue: Volume 378(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Molecular interactions between 3, 4-dihydroxyphenylglycol and pectin and antioxidant capacity of this complex in vitro. (1st October 2018) Authors: Bermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo; Rodríguez-Juan, Elisa; González-Benjumea, Alejandro; Fernández-Bolaños, Juan Journal: Carbohydrate polymers Issue: Volume 197(2018) Page Start: 260 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Pectin-rich extracts from olives inhibit proliferation of Caco-2 and THP-1 cells. Issue 8 (19th July 2019) Authors: Bermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo; Alaiz, Manuel; Vioque, Javier; Girón-Calle, Julio; Fernández-Bolaños, Juan Journal: Food & function Issue: Volume 10:Issue 8(2019) Page Start: 4844 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3, 4-dihydroxyphenylglycol. (15th December 2017) Authors: Bermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo; Vioque, Blanca; Rubio-Senent, Fátima; Fernández-Bolaños, Juan Journal: Carbohydrate polymers Issue: Volume 178(2017) Page Start: 368 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Polyphenols associated to pectic polysaccharides account for most of the antiproliferative and antioxidant activities in olive extracts. (November 2019) Authors: Bermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo; Alaiz, Manuel; Vioque, Javier; Girón-Calle, Julio; Fernández-Bolaños, Juan Journal: Journal of functional foods Issue: Volume 62(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compounds. (15th May 2019) Authors: Bermúdez-Oria, Alejandra; Rodríguez-Gutiérrez, Guillermo; Fernández-Prior, África; Vioque, Blanca; Fernández-Bolaños, Juan Journal: Food chemistry Issue: Volume 280(2019) Page Start: 310 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗