Gian Francesco Montedoro

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Maurizio Servili, Roberto Selvaggini, Sonia Esposto et al. · Journal of Chromatography A · 2004 · 552 citations

Agriculture, Crop Sciences, Food Science +16

Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Maura Baldioli, Maurizio Servili, Giuseppe Perretti et al. · Journal of the American Oil Chemists Society · 1996 · 520 citations

Agriculture, Biochemistry, Food Science +17

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Franca Angerosa, Maurizio Servili, Roberto Selvaggini et al. · Journal of Chromatography A · 2004 · 398 citations

Agriculture, Food Science, Food Analysis +12

Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil

A. Petroni, M. Blasevich, Marco Salami et al. · Thrombosis Research · 1995 · 357 citations

Medicine, Biochemistry, Pharmacology +15

Oxidative DNA Damage Is Prevented by Extracts of Olive Oil, Hydroxytyrosol, and Other Olive Phenolic Compounds in Human Blood Mononuclear Cells and HL60 Cells

Roberto Fabiani, Patrizia Rosignoli, Angelo De Bartolomeo et al. · Journal of Nutrition · 2008 · 224 citations

Life Sciences, Biochemistry, Molecular Biology +14