INSTITUTO UNIVERSITARIO DE INVESTIGACIÓN EN OLIVAR Y ACEITE DE OLIVA

2023

1. A methodological proposal of the Sustainolive international research project to drive Mediterranean olive ecosystems toward sustainability

   Frontiers in Sustainable Food Systems, Vol. 7

2. Advances in Material Modification with Smart Functional Polymers for Combating Biofilms in Biomedical Applications

   Polymers, Vol. 15, Núm. 14

3. Analyzing the Role of Fe0 and Fe3+ in the Formation of Expanded Clay Aggregates

   Materials, Vol. 16, Núm. 16

4. Application of a lab-made voltammetric electronic tongue to identify musty and vinegary defects in olive oils

   Journal of Food Measurement and Characterization, Vol. 17, Núm. 2, pp. 1402-1412

5. Assessment of fruity aroma intensity in olive oils from different Spanish regions using a portable electronic nose

   Journal of the Science of Food and Agriculture

6. Association of adiposity and its changes over time with COVID-19 risk in older adults with overweight/obesity and metabolic syndrome: a longitudinal evaluation in the PREDIMED-Plus cohort

   BMC Medicine, Vol. 21, Núm. 1

7. Association of monetary diet cost of foods and diet quality in Spanish older adults

   Frontiers in Public Health, Vol. 11

8. Best practice learning in cooperative entrepreneurship to engage business students in the SDGs

   Studies in Higher Education

9. Bioconversion Study of Olive Tree Biomass Hemicellulosic Hydrolysates by Candida guilliermondii at Different Scales for Ethanol and Xylitol Production

   Fermentation, Vol. 9, Núm. 6

10. Can statistical methods optimize complex multicomponent mixtures for sintering ceramic granular materials? A case of success with synthetic aggregates

    Ceramics International, Vol. 49, Núm. 14, pp. 24195-24206

11. Carbon dioxide (CO2) emissions and adherence to Mediterranean diet in an adult population: the Mediterranean diet index as a pollution level index

    Environmental Health: A Global Access Science Source, Vol. 22, Núm. 1

12. Cellulose-Based Upcycling of Brewer´s Spent Grains: Extraction and Acetylation

    Journal of Polymers and the Environment

13. Changes in resistome profile of potential probiotic Lactiplantibacillus pentosus in response to edible oil adaptation

    Food Microbiology, Vol. 109

14. Characterization of Flavoured Olive Oils of ‘Madural’ Variety

    Processes, Vol. 11, Núm. 1

15. Characterization of the culturable sporobiota of spanish olive groves and its tolerance toward environmental challenges

    Microbiology Spectrum, Vol. 11, Núm. 2

16. Comparative Study of the Presence of Heavy Metals in Edible Vegetable Oils

    Applied Sciences, Vol. 13, Núm. 5, pp. 3020

17. Comparative Study of the Presence of Heavy Metals in Edible Vegetable Oils

    Applied Sciences (Switzerland), Vol. 13, Núm. 5

18. Comparative effects of glucagon-like peptide-1 receptors agonists, 4-dipeptidyl peptidase inhibitors, and metformin on metabolic syndrome

    Biomedicine and Pharmacotherapy, Vol. 161

19. Comprehensive and heart-cutting multidimensional liquid chromatography-mass spectrometry and its applications in food analysis

    Mass Spectrometry Reviews

20. Conflicto marcario con figuras de calidad agroalimentaria: ¿resolución mediante la limitación de la lista de productos y servicios?

    Actas de derecho industrial y derecho de autor, Tomo 43, pp. 325-340