Contribution of α-tocopherol to olive oil stability

Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli et al. · Journal of Agricultural and Food Chemistry · 1992 · 745 citations

Agriculture, Biochemistry, Food Science +17

In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids

E. N. Frankel · Trends in Food Science & Technology · 1993 · 462 citations

Agriculture, Biochemistry, Food Science +17

Antioxidant effect of natural phenols on olive oil

George Papadopoulos, Dimitrios Boskou · Journal of the American Oil Chemists Society · 1991 · 351 citations

Agriculture, Biochemistry, Food Science +17

Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants

H. Chimi, J. Cillard, Pierre Cillard et al. · Journal of the American Oil Chemists Society · 1991 · 300 citations

Life Sciences, Biochemistry, Bioisosterism +15

Antioxidant activity of tocopherols, ascorbyl palmitate, and ascorbic acid and their mode of action

Winifred M. Cort · Journal of the American Oil Chemists Society · 1974 · 210 citations

Agriculture, Food Science, Nutritional Sciences +13