Alexandra Olmo-Cunillera

Is Eating Raisins Healthy?

R. Lamuela-Raventós, A. Vallverdú-Queralt, Danilo Escobar-Avello, 2019, Nutrients.

Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes

R. Lamuela-Raventós, O. Martín‐Belloso, A. Vallverdú-Queralt, 2021, Antioxidants.

NMR Spectroscopy: A Powerful Tool for the Analysis of Polyphenols in Extra Virgin Olive Oil.

A. Vallverdú-Queralt, Julián Lozano-Castellón, A. López-Yerena, 2019, Journal of the science of food and agriculture.

A Targeted Approach by High Resolution Mass Spectrometry to Reveal New Compounds in Raisins

A. Vallverdú-Queralt, Danilo Escobar-Avello, Julián Lozano-Castellón, 2020, Molecules.

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

A. Vallverdú-Queralt, Julián Lozano-Castellón, A. López-Yerena, 2019, Molecules.

Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method

R. Lamuela-Raventós, O. Jáuregui, A. Vallverdú-Queralt, 2021, Antioxidants.

Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

R. Lamuela-Raventós, A. Vallverdú-Queralt, Julián Lozano-Castellón, 2021, Antioxidants.

Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

R. Lamuela-Raventós, E. Valli, E. Casadei, 2022, Foods.

A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors.

E. Valli, E. Casadei, A. Bendini, 2023, Food chemistry.