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	1.	Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives. [electronic resource] by Schaide, Thaís Cabrera-Bañegil, Manuel Pérez-Nevado, Francisco Esperilla, Antonio Martín-Vertedor, Daniel Publication details: Journal of food science and technology Jun 2019 In: Journal of food science and technology vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of the fruit's ripeness on virgin olive oil quality. [electronic resource] by Franco, Ma Nieves Sánchez, Jacinto De Miguel, Concepción Martínez, Manuel Martín-Vertedor, Daniel Producer: 20151001 In: Journal of oleo science vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value. [electronic resource] by Martín-Vertedor, Daniel Garrido, María Pariente, José Antonio Espino, Javier Delgado-Adámez, Jonathan Producer: 20170417 In: Phytotherapy research : PTR vol. 30 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds. [electronic resource] by Delgado-Adámez, Jonathan Baltasar, M Nieves Franco Yuste, María Concepción Ayuso Martín-Vertedor, Daniel Producer: 20140929 In: Journal of oleo science vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the south-west of Spain. [electronic resource] by Franco, Maria Nieves Galeano-Díaz, Teresa Sánchez, Jacinto De Miguel, Concha Martín-Vertedor, Daniel Producer: 20141007 In: Journal of oleo science vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments. [electronic resource] by Lodolini, Enrico María Cabrera-Bañegil, Manuel Fernández, Antonio Delgado-Adámez, Jonathan Ramírez, Rosario Martín-Vertedor, Daniel Producer: 20190416 In: Food chemistry vol. 286 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Chemical composition and bioactivity of essential oils from flower and fruit of [electronic resource] by Delgado-Adámez, Jonathan Garrido, María Bote, Maria Elena Fuentes-Pérez, María C Espino, Javier Martín-Vertedor, Daniel Publication details: Journal of food science and technology Jun 2017 In: Journal of food science and technology vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Virgin Olive Oil Enriched with Lutein-Zeaxanthin from Spinacia oleracea. [electronic resource] by Valle-Prieto, María Benito de Delgado-Adámez, Jonathan Gil, Ma Victoria Martillanes, Sara Franco, Ma Nieves Martín-Vertedor, Daniel Producer: 20170817 In: Journal of oleo science vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Phenolic compounds and antioxidant capacity of virgin olive oil. [electronic resource] by Franco, Ma Nieves Galeano-Díaz, Teresa López, Oscar Fernández-Bolaños, José G Sánchez, Jacinto De Miguel, Concepción Gil, Ma Victoria Martín-Vertedor, Daniel Producer: 20150520 In: Food chemistry vol. 163 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	High resolution mass approach to characterize refrigerated black truffles stored under different storage atmospheres. [electronic resource] by Longo, Edoardo Morozova, Ksenia Loizzo, Monica R Tundis, Rosa Savini, Sara Foligni, Roberta Mozzon, Massimo Martin-Vertedor, Daniel Scampicchio, Matteo Boselli, Emanuele Producer: 20190715 In: Food research international (Ottawa, Ont.) vol. 102 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Chemical composition of virgin olive oils according to the ripening in olives. [electronic resource] by Fuentes de Mendoza, Manuel De Miguel Gordillo, Concepción Marín Expóxito, Julia Sánchez Casas, Jacinto Martínez Cano, Manuel Martín Vertedor, Daniel Franco Baltasar, Ma Nieves Producer: 20140131 In: Food chemistry vol. 141 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)