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Palabras clave – provistas por la editorial

virgin olive oil; Olea europea L.; phenols; sensory profile; fatty acid composition; volatile compounds; quinoa seed fractions; particle size; wheat bread; addition level; canola; rapeseed; Brassica napus; canola protein; plant proteins; breeding; food safety; sustainability; sunflower seeds; sunflower oil; sunflower oilcakes; nutritive parameters; classification; amino acids profile; fatty acids composition; fruit tree; food policies; food security; Loganiaceae; nutrients; market economies; novel products; orange sweet potato; red rice; flakes; bioactive compound; antioxidant activity; physicochemical; sensory properties; Prunus domestica; standardization; GC–MS; antioxidant; HPLC; microbial limits