Effect of Microwave Maceration and SO₂ Free Vinification on Volatile Composition of Red Wines by Raquel Muñoz García, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, María Soledad Pérez-Coello

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Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines by Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello

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Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines by Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, María Soledad Pérez-Coello

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Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example by Francisco-Javier Leyva-Jiménez, Álvaro Fernández-Ochoa, María de la Luz Cádiz-Gurrea, Jesús Lozano-Sánchez, Rodrigo Oliver-Simancas, M. Elena Alañón, Ines Castangia, Antonio Segura-Carretero, David Arráez-Román

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From Grape By-Products to Enriched Yogurt Containing Pomace Extract Loaded in Nanotechnological Nutriosomes Tailored for Promoting Gastro-Intestinal Wellness by Ines Castangia, Federica Fulgheri, Francisco Javier Leyva-Jimenez, Maria Elena Alañón, Maria de la Luz Cádiz-Gurrea, Francesca Marongiu, Maria Cristina Meloni, Matteo Aroffu, Matteo Perra, Mohamad Allaw, Rita Abi Rached, Rodrigo Oliver-Simancas, Elvira Escribano Ferrer, Fabiano Asunis, Maria Letizia Manca, Maria Manconi

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