Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process

The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

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Agriculture, Nutrition, Nutritional Sciences +16

Acid Hydrolysis of Secoiridoid Aglycons during Storage of Virgin Olive Oil

Manuel Brenes, Aránzazu García, António Garrido · Journal of Agricultural and Food Chemistry · 2001 · 173 citations

Agriculture, Biochemistry, Nutritional Sciences +17

Fatty Acid Composition as a Predictor for the Oxidation Stability of Korean Vegetable Oils with or without Induced Oxidative Stress

Jung‐Mi Yun, Jeonghee Surh · Preventive Nutrition and Food Science · 2012 · 126 citations · Full text

Agriculture, Biochemistry, Food Science +17

Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

Abdelhakim Bakhouche, Jesús Lozano‐Sánchez, Raúl Beltrán‐Debón et al. · Food Research International · 2012 · 107 citations

Agriculture, Food Science, Plant Sciences +11

Analysis of phenolic compounds in olive oil by solid-phase extraction and ultra high performance liquid chromatography–tandem mass spectrometry

María Isabel Alarcón Flores, Roberto Romero‐González, Antonia Garrido Frenich et al. · Food Chemistry · 2012 · 106 citations

Agriculture, Biochemistry, Food Science +16