The role of olive β-glucosidase in shaping the phenolic profile of virgin olive oil

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 · 549 citations

Food Chemistry, Agricultural Chemistry, Polyphenolics +7

Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection

Raquel Mateos, Josè L. Espartero, Mariana Trujillo et al. · Journal of Agricultural and Food Chemistry · 2001 · 468 citations

<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

Biotransformations of phenolic compounds in Olea europaea L.

Danielle Ryan, Michael Antolovich, Paul D. Prenzler et al. · Scientia Horticulturae · 2002 · 248 citations

Biochemistry, Organic Chemistry, Olea Europaea L +3

Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils

Aurora Gómez‐Rico, Giuseppe Fregapane, María Desamparados Salvador · Food Research International · 2008 · 236 citations

Food Chemistry, Spanish Olive Fruits, Ripening +6