Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour by Santos, Joana, Alvarez‐Ortí, Manuel, Sena‐Moreno, Estela, Rabadán, Adrián, Pardo, José E, Beatriz PP Oliveira, M

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Drying temperature and extraction method influence physicochemical and sensory characteristics of pistachio oils by Sena-Moreno, Estela, Pardo, José Emilio, Catalán, Luis, Gómez, Ricardo, Pardo-Giménez, Arturo, Alvarez-Ortí, Manuel

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Influence of Water Deficit in Bioactive Compounds of Olive Paste and Oil Content by Sena‐Moreno, Estela, Cabrera‐Bañegil, Manuel, Pérez‐Rodríguez, Juan M., De Miguel, Concepción, Prieto, María H., Martín‐Vertedor, Daniel

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Pigment Profile, Color and Antioxidant Capacity of Arbequina Virgin Olive Oils from Different Irrigation Treatments by Sena-Moreno, Estela, Pérez-Rodríguez, Juan Manuel, De Miguel, Concepción, Prieto, María Henar, Franco, María Nieves, Cabrera-Bañegil, Manuel, Martín-Vertedor, Daniel

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Olive oils from Campos de Hellin (Spain) exhibit significant varietal differences in fatty acid composition, sterol fraction, and oxidative stability by Sena‐Moreno, Estela, Alvarez‐Ortí, Manuel, Zied, Diego C, Pardo‐Giménez, Arturo, Pardo, Jose E

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Olive oil aromatization with saffron by liquid–liquid extraction by Sena-Moreno, Estela, Alvarez-Ortí, Manuel, Serrano-Díaz, Jéssica, Pardo, José Emilio, Carmona, Manuel, Alonso, Gonzalo L.

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