Hazelnut Kernel Size and Industrial Aptitude by Agusti Romero-Aroca, Mercè Rovira, Valerio Cristofori, Cristian Silvestri

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Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil by Alexandra Olmo-Cunillera, Maria Pérez, Anallely López-Yerena, Mohamed M. Abuhabib, Antònia Ninot, Agustí Romero-Aroca, Anna Vallverdú-Queralt, Rosa Maria Lamuela-Raventós

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Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds by Alexandra Olmo-Cunillera, Julián Lozano-Castellón, Maria Pérez, Eleftherios Miliarakis, Anna Tresserra-Rimbau, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Anna Vallverdú-Queralt

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Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of ‘Corbella’ Extra-Virgin Olive Oil by Anallely López-Yerena, Antonia Ninot, Núria Jiménez-Ruiz, Julián Lozano-Castellón, Maria Pérez, Elvira Escribano-Ferrer, Agustí Romero-Aroca, Rosa M. Lamuela-Raventós, Anna Vallverdú-Queralt

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Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions by Alexandra Olmo-Cunillera, Enrico Casadei, Enrico Valli, Julián Lozano-Castellón, Eleftherios Miliarakis, Inés Domínguez-López, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Maria Pérez, Anna Vallverdú-Queralt, Alessandra Bendini

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