Tradition vs. Eco-Innovation: The Constraining Effect of Protected Designations of Origin (PDO) on the Implementation of Sustainability Measures in the Olive Oil Sector by Adrián Rabadán, Manuel Álvarez-Ortí, Jacinto Tello, José E. Pardo

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Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers by Elena Martínez, José E. Pardo, Adrián Rabadán, Manuel Álvarez-Ortí

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Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects by Elena Martínez, Manuel Álvarez-Ortí, Adrián Rabadán, Cristina Millán, José E. Pardo

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Utilization of Flours Derived from the Waste from the Frozen Vegetable Industry for Bakery Product Production by Miguel A. Gallardo, María Esther Martínez-Navarro, Manuel Álvarez-Ortí, José E. Pardo

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Enhancing Brioche Bread with Emulsified Seed and Nut Oils: Nutritional and Sustainable Benefits by Elena Martínez, María Esther Martínez-Navarro, José E. Pardo, Adrian Rabadan, Manuel Álvarez-Ortí

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Influence of Pressure Extraction Systems on the Performance, Quality and Composition of Virgin Almond Oil and Defatted Flours by José M. Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán, José E. Pardo

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Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel by José M. Roncero, Manuel Álvarez-Ortí, Arturo Pardo-Giménez, Adrián Rabadán, José E. Pardo

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Influence of substrate density and cropping conditions on the cultivation of sun mushroom by Arturo Pardo-Giménez, Jaime Carrasco, Jose E. Pardo, Manuel Álvarez-Ortí, Diego C. Zied

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Influence of Olive Maturity and Season on the Quality of Virgin Olive Oils from the Area Assigned to the Protected Designation of Origin of “Aceite de la Alcarria” (Spain) by José E. Pardo, Adrián Rabadán, Mariano Suárez, Jacinto Tello, Diego C. Zied, Manuel Álvarez-Ortí

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Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects by Elena Martínez, Rita García-Martínez, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, José E. Pardo

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Reformulation of Puff Pastry Using Oils from Agri-Food Residues, Chia, and Poppy Seeds to Produce a Functional Spanish Cake: ‘Miguelitos de la Roda’ by Elena Martínez, Diana Melo Ferreira, Maria Antónia Nunes, Maria Beatriz P. P. Oliveira, José E. Pardo, Manuel Álvarez-Ortí

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From By-Product to the Food Chain: Melon (<i>Cucumis melo</i> L.) Seeds as Potential Source for Oils by Adrián Rabadán, M. Antónia Nunes, Silvia M. F. Bessada, José E. Pardo, M. Beatriz P. P. Oliveira, Manuel Álvarez-Ortí

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Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough by Miguel A. Gallardo, Wagner G. Vieira Júnior, María Esther Martínez-Navarro, Manuel Álvarez-Ortí, Diego C. Zied, José E. Pardo

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Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production by Diana Melo, Manuel Álvarez-Ortí, Maria Antónia Nunes, Liliana Espírito Santo, Susana Machado, José E. Pardo, Maria Beatriz P. P. Oliveira

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Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production by Diana Melo Ferreira, Maria Antónia Nunes, Liliana Espírito Santo, Susana Machado, Anabela S. G. Costa, Manuel Álvarez-Ortí, José E. Pardo, Maria Beatriz P. P. Oliveira, Rita C. Alves

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