Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5–50 °C von Krichene, Dhouha, Salvador, María Desamparados, Fregapane, Giuseppe

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Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respi... von Reboredo-Rodríguez, Patricia, González-Barreiro, Carmen, Cancho-Grande, Beatriz, Simal-Gándara, Jesús, Giampieri, Francesca, Forbes-Hernández, Tamara Y., Gasparrini, Massimiliano, Afrin, Sadia, Cianciosi, Danila, Manna, Piera P., Varela-López, Alfonso, Ojeda-Amador, Rosa M., Fregapane, Giuseppe, Desamparados Salvador, María, Battino, Maurizio

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Influence of cultivar and technological conditions on the volatile profile of virgin pistachio oils von Ojeda-Amador, Rosa M., Fregapane, Giuseppe, Salvador, María Desamparados

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Composition and properties of virgin pistachio oils and their by-products from different cultivars von Ojeda-Amador, Rosa M., Fregapane, Giuseppe, Salvador, María Desamparados

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Kinetic study for the development of an accelerated oxidative stability test to estimate virgin olive oil potential shelf life von Mancebo-Campos, Vanessa, Fregapane, Giuseppe, Desamparados Salvador, María

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State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties von Reboredo-Rodríguez, Patricia, Figueiredo-González, María, González-Barreiro, Carmen, Simal-Gándara, Jesús, Salvador, María Desamparados, Cancho-Grande, Beatriz, Fregapane, Giuseppe

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Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils von Ojeda-Amador, Rosa M, Salvador, María Desamparados, Fregapane, Giuseppe, Gómez-Alonso, Sergio

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Why Should Pistachio Be a Regular Food in Our Diet? von Mateos, Raquel, Salvador, María Desamparados, Fregapane, Giuseppe, Goya, Luis

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Chemical Characterization of Virgin Almond and Hazelnut Oils and Their By‐Products von Ojeda‐Amador, Rosa M., Fregapane, Giuseppe, Salvador, María Desamparados

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EFSA Health Claims-Based Virgin Olive Oil Shelf-Life von Mancebo-Campos, Vanessa, Salvador, Maria Desamparados, Fregapane, Giuseppe

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Modelling Virgin Olive Oil Potential Shelf-Life from Antioxidants and Lipid Oxidation Progress von Mancebo-Campos, Vanessa, Salvador, María Desamparados, Fregapane, Giuseppe

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Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature von Gómez-Alonso, Sergio, Mancebo-Campos, Vanessa, Salvador, Maria Desamparados, Fregapane, Giuseppe

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Emulsion and Microemulsion Systems to Improve Functional Edible Oils Enriched with Walnut and Pistachio Phenolic Extracts von Fregapane, Giuseppe, Cabezas Fernández, Cristina, Salvador, María Desamparados

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Phenolic Compounds Profile of Cornicabra Virgin Olive Oil von Gómez-Alonso, Sergio, Salvador, María Desamparados, Fregapane, Giuseppe

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Comparative Study of Virgin Olive Oil Behavior under Rancimat Accelerated Oxidation Conditions and Long-Term Room Temperature Storage von Mancebo-Campos, Vanessa, Salvador, María Desamparados, Fregapane, Giuseppe

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Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs von Reboredo‐Rodríguez, Patricia, González‐Barreiro, Carmen, Cancho‐Grande, Beatriz, Fregapane, Giuseppe, Salvador, María Desamparados, Simal‐Gándara, Jesus

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Characterization of virgin walnut oils and their residual cakes produced from different varieties von Ojeda-Amador, Rosa M., Salvador, María Desamparados, Gómez-Alonso, Sergio, Fregapane, Giuseppe

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Development of functional edible oils enriched with pistachio and walnut phenolic extracts von Fregapane, Giuseppe, Guisantes-Batan, Eduardo, Ojeda-Amador, Rosa M., Salvador, María Desamparados

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Chemical and Sensory Characteristics of Extra Virgin Olive Oils Produced in Central Iberian Peninsula Under the Protected Designation of Origin Quality Scheme von Fregapane, Giuseppe, Salvador, Maria Desamparados

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Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays von Mancebo-Campos, Vanessa, Salvador, María Desamparados, Fregapane, Giuseppe

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