Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions by Gloria Márquez-Ruiz, Francisca Holgado, María Victoria Ruiz-Méndez, Joaquín Velasco

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Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods by María-Victoria Ruiz-Méndez, Gloria Márquez-Ruiz, Francisca Holgado, Joaquín Velasco

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Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils by Francisca Holgado, María Victoria Ruiz-Méndez, Joaquín Velasco, Gloria Márquez-Ruiz

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Virgin Olive Oil Ranks First in a New Nutritional Quality Score Due to Its Compositional Profile by Aída García-González, Angelica Quintero-Flórez, María-Victoria Ruiz-Méndez, Javier S. Perona

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Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil by Joaquín Velasco, Aída García-González, Rosario Zamora, Francisco J. Hidalgo, María-Victoria Ruiz-Méndez

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Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality by Alberto Navarro, María-Victoria Ruiz-Méndez, Carlos Sanz, Melchor Martínez, Duarte Rego, Ana G. Pérez

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New Insights into the Loss of Antioxidant Effectiveness of Phenolic Compounds in Vegetable Oils in the Presence of Phosphatidylcholine by Joaquín Velasco, María-Jesús Gil, Yun-Qi Wen, Aída García-González, María-Victoria Ruiz-Méndez

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