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Proceedings of the Institution of Mechanical Engineers. Part H, Journal of Engineering in Medicine|October 16, 2018
Endoworm: A new semi-autonomous enteroscopy deviceCarlos Sánchez-Diaz, Esther Senent-Cardona, Vicente Pons-Beltran, et al.
Journal of Agricultural and Food Chemistry|August 21, 2014
Properties of lignin, cellulose, and hemicelluloses isolated from olive cake and olive stones: binding of water, oil, bile acids, and glucoseGuillermo Rodríguez-Gutiérrez, Fátima Rubio-Senent, Antonio Lama-Muñoz, et al.
The Science of the Total Environment|June 18, 2015
The economic value of conjoint local management in water resources: Results from a contingent valuation in the Boquerón aquifer (Albacete, SE Spain)Carmen Rupérez-Moreno, Julio Pérez-Sánchez, Javier Senent-Aparicio, et al.
European Journal of Nutrition|December 16, 2014
Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient ratsFátima Rubio-Senent, Baukje de Roos, Garry Duthie, et al.
Carbohydrate Polymers|October 21, 2017
Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycolAlejandra Bermúdez-Oria, Guillermo Rodríguez-Gutiérrez, Blanca Vioque, et al.
Sangre|February 1, 1992
[Hyperleukocytic acute leukemia. Clinico-biological characterization, response to treatment and prognostic factors]L Senent, G F Sanz, I Jarque, et al.
Journal of Medicinal Food|January 16, 2020
Antiproliferative Activity of Olive Extract Rich in Polyphenols and Modified Pectin on Bladder Cancer CellsAlejandra Bermúdez-Oria, Guillermo Rodríguez-Gutiérrez, Fátima Rubio-Senent, et al.
Anales Espanoles De Pediatria|April 1, 1990
[Prenatal diagnosis of cystic fibrosis, using DNA markers, in Spanish families: experience during 1987-1989]T Casals Senent, V Nunes Martínez, J Giménez Gasco, et al.
Food Chemistry|April 13, 2013
A study of the precursors of the natural antioxidant phenol 3,4-dihydroxyphenylglycol in olive oil wasteAntonio Lama-Muñoz, Guillermo Rodríguez-Gutiérrez, Fátima Rubio-Senent, et al.
Food Chemistry|October 22, 2016
Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)Fátima Rubio-Senent, Juan Fernández-Bolaños, Aránzazu García-Borrego, et al.
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