William E. Hull

The antioxidant/anticancer potential of phenolic compounds isolated from olive oil

Robert W. Owen, Attilio Giacosa, William E. Hull et al. · European Journal of Cancer · 2000 · 723 citations

Medicinal Chemistry, Biochemistry, Medicine +9

Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

Robert W. Owen, Walter Mier, Attilio Giacosa et al. · Food and Chemical Toxicology · 2000 · 571 citations

Food Chemistry, Olive Oils, Total Phenols +5

Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango (<i>Mangifera indica</i> L.)

Jacqueline C. Barreto, M. Trevisan, William E. Hull et al. · Journal of Agricultural and Food Chemistry · 2008 · 398 citations

Food Chemistry, Brazilian Mango Cultivars, Food Bioactive Compound +13

Isolation, structure elucidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes

Robert W. Owen, Roswitha Haubner, Walter Mier et al. · Food and Chemical Toxicology · 2003 · 300 citations

Biochemistry, Medicine, Brined Olive Drupes +7

Polyphenolic compounds in the fruits of Egyptian medicinal plants (Terminalia bellerica, Terminalia chebula and Terminalia horrida): Characterization, quantitation and determination of antioxidant capacities

B. Pfundstein, Samy K. El‐Desouky, William E. Hull et al. · Phytochemistry · 2010 · 283 citations

Food Chemistry, Terminalia Chebula, Medicine +10