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Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential

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Authenticity in Olive Oils from an Empeltre Clonal Selection in Aragon (Spain): How Environmental, Agronomic, and Genetic Factors Affect Sterol Composition

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Foods 11 (17) 2587 (2022)
https://doi.org/10.3390/foods11172587

Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree

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Horticulturae 7 (11) 493 (2021)
https://doi.org/10.3390/horticulturae7110493

Targeted analysis for detection the adulteration in extra virgin olive oil’s using LC-DAD/ESI–MS/MS and combined with chemometrics tools

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European Food Research and Technology 246 (8) 1661 (2020)
https://doi.org/10.1007/s00217-020-03522-y

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Journal of Food Science and Technology 56 (10) 4503 (2019)
https://doi.org/10.1007/s13197-019-03938-9

Biomechanical and functional properties of trophoblast cells exposed to Group B Streptococcus in vitro and the beneficial effects of uvaol treatment

R.M. Botelho, L.P.G. Tenorio, A.L.M. Silva, et al.
Biochimica et Biophysica Acta (BBA) - General Subjects 1863 (9) 1417 (2019)
https://doi.org/10.1016/j.bbagen.2019.06.012