1H-NMR fingerprinting to evaluate the stability of olive oil

Comparative study of virgin olive oil sensory defects

M. T. Morales, Ramón Aparicio · Food Chemistry · 2004 · 404 citations

Agriculture, Food Science, Physiology +12

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 · 301 citations

Agriculture, Biochemistry, Food Science +15

High resolution 1H nuclear magnetic resonance in the study of edible oils and fats

Marı́a D. Guillén, Ainhoa Ruiz‐Aracama · Trends in Food Science & Technology · 2001 · 207 citations

Agriculture, Biochemistry, Food Science +16

Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions

Mar�a D Guill�n, Nerea Cabo · Journal of the Science of Food and Agriculture · 2000 · 190 citations

Agriculture, Chemistry, Food Science +17

Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants

E. N. Frankel · Journal of Agricultural and Food Chemistry · 2010 · 188 citations

Agriculture, Biochemistry, Food Science +17