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	1.	Changes in Virgin Olive Oil Volatiles Caused by in Vitro Digestion. [electronic resource] by Quintero-Flórez, Angélica Beltrán, Gabriel Sánchez-Ortiz, Araceli Producer: 20170925 In: Journal of agricultural and food chemistry vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The Fatty Acid Composition of Virgin Olive Oil from Different Cultivars Is Determinant for Foam Cell Formation by Macrophages. [electronic resource] by Quintero-Flórez, Angélica Sinausia Nieva, Laura Sánchez-Ortíz, Araceli Beltrán, Gabriel Perona, Javier S Producer: 20160128 In: Journal of agricultural and food chemistry vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil. [electronic resource] by Quintero-Flórez, Angélica Pereira-Caro, Gema Sánchez-Quezada, Cristina Moreno-Rojas, José Manuel Gaforio, José J Jimenez, Antonio Beltrán, Gabriel Producer: 20181212 In: European journal of nutrition vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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