Exploring the Antioxidant Features of Polyphenols by Spectroscopic and Electrochemical Methods by Berta Alcalde, Mercè Granados, Javier Saurina

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Green Extraction of Antioxidant Compounds from Olive Tree Leaves Based on Natural Deep Eutectic Solvents by Aina Mir-Cerdà, Mercè Granados, Javier Saurina, Sonia Sentellas

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Total Polyphenol Content in Food Samples and Nutraceuticals: Antioxidant Indices versus High Performance Liquid Chromatography by Oscar Vidal-Casanella, Javier Moreno-Merchan, Merce Granados, Oscar Nuñez, Javier Saurina, Sonia Sentellas

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Olive Mill and Winery Wastes as Viable Sources of Bioactive Compounds: A Study on Polyphenols Recovery by Paulina Tapia-Quirós, Maria Fernanda Montenegro-Landívar, Monica Reig, Xanel Vecino, Teresa Alvarino, Jose Luis Cortina, Javier Saurina, Merce Granados

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Recovery of Added-Value Compounds from Orange and Spinach Processing Residues: Green Extraction of Phenolic Compounds and Evaluation of Antioxidant Activity by María Fernanda Montenegro-Landívar, Paulina Tapia-Quirós, Xanel Vecino, Mònica Reig, César Valderrama, Mercè Granados, José Luis Cortina, Javier Saurina

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