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1. Polyphenol Profile in Manzanilla Table Olives As Affected by Water Deficit during Specific Phenological Stages and Spanish-Style Processing

2. In Vitro Antioxidant and Antifungal Properties of Essential Oils Obtained from Aromatic Herbs Endemic to the Southeast of Spain

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3. Role of Oregano (Origanum vulgare)Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics

4. Resistant starch as prebiotic: A review

5. Identification of Flavonoid Content and Chemical Composition of the Essential Oils of Moroccan Herbs: Myrtle (Myrtus communisL.), Rockrose (Cistus ladaniferL.) and Montpellier cistus (Cistus monspeliensisL.)

6. Shelf Life of Ostrich (Struthio camelus) Liver Stored under Different Packaging Conditions

7. Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining

8. Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining

9. Fig (Ficus carica) Liquid Co-Products as New Potential Functional Ingredient: Physico-Chemical and In VitroAntioxidant Properties

10. Total Phenolic Content and Antioxidant Activity of Myrtle (Myrtus communis) Extracts