PDO virgin olive oil quality—Minor components and organoleptic evaluation by Inarejos-García, A.M., Santacatterina, M., Salvador, M.D., Fregapane, G., Gómez-Alonso, S.

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In vitro studies of an aged black garlic extract enriched in S-allylcysteine and polyphenols with cardioprotective effects by García-Villalón, A.L., Amor, S., Monge, L., Fernández, N., Prodanov, M., Muñoz, M., Inarejos-García, A.M., Granado, M.

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Physical-Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo) by Inarejos-García, A.M., Mancebo-Campos, V., Cañizares, P., Llanos, J.

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Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy by Inarejos-García, A.M., Gómez-Alonso, S., Fregapane, G., Salvador, M.D.

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affron®eye, a natural extract of saffron (Crocus sativus L.) with colorant properties as novel replacer of saffron stigmas in culinary and food applications by Almodóvar, P., Prodanov, M., Arruñada, O., Inarejos-García, A.M.

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