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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Determination of the Variability of Bioactive Compounds and Minerals in Olive Leaf along an Agronomic Cycle by María Esther Martínez-Navarro, Cristina Cebrián-Tarancón, Gonzalo L. Alonso, María Rosario Salinas

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Evolution of Oleuropein and Other Bioactive Compounds in Arbequina Olive Leaves under Different Agronomic Conditions by María Esther Martínez-Navarro, Cristina Cebrián-Tarancón, María Rosario Salinas, Gonzalo L. Alonso

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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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Determination of Saffron Flower Metabolites by Near-Infrared Spectroscopy for Quality Control by Jorge F. Escobar-Talavera, María Esther Martínez-Navarro, Gonzalo L. Alonso, Rosario Sánchez-Gómez

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Oleuropein Degradation Kinetics in Olive Leaf and Its Aqueous Extracts by María Esther Martínez-Navarro, Cristina Cebrián-Tarancón, José Oliva, María Rosario Salinas, Gonzalo L. Alonso

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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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Quantitative Determination of the Main Phenolic Compounds, Antioxidant Activity, and Toxicity of Aqueous Extracts of Olive Leaves of Greek and Spanish Genotypes by María Esther Martínez-Navarro, Eleftheria H. Kaparakou, Charalabos D. Kanakis, Cristina Cebrián-Tarancón, Gonzalo L. Alonso, María Rosario Salinas, Petros A. Tarantilis

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