Valentini Konstantinidou

Applications of Fourier transform-infrared spectroscopy to edible oils

N. Vlachos, Y. Skopelitis, M. Psaroudaki et al. · Analytica Chimica Acta · 2006 · 663 citations

Food Chemistry, Infrared Spectroscopy, Spectroscopy +3

<i>In vivo</i> nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial

Valentini Konstantinidou, María‐Isabel Covas, Daniel Muñoz‐Aguayo et al. · The FASEB Journal · 2010 · 269 citations

Protection of LDL from oxidation by olive oil polyphenols is associated with a downregulation of CD40-ligand expression and its downstream products in vivo in humans

Olga Castañer, María‐Isabel Covas, Olha Khymenets et al. · American Journal of Clinical Nutrition · 2012 · 122 citations

Inflammation, Downstream Products, Oxysterol +9

Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomised controlled trial

Rosa M. Valls, Marta Farràs, Manuel Suárez et al. · Food Chemistry · 2014 · 104 citations

Hypertension, Food Bioactive Compound, Cardiovascular Disease +10

Olive oil polyphenols enhance the expression of cholesterol efflux related genes in vivo in humans. A randomized controlled trial

Marta Farràs, Rosa M. Valls, Sara Fernández‐Castillejo et al. · The Journal of Nutritional Biochemistry · 2013 · 98 citations

Food Chemistry, Medicine, Cholesterol Efflux +5