Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles

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

Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat

Ramón Aparicio, Laura Roda, Miguel A. Albi et al. · Journal of Agricultural and Food Chemistry · 1999 · 368 citations

Phenolic compounds of virgin olive oil: influence of paste preparation techniques

Francesco Caponio, Vincenzo Alloggio, Tommaso Gomes · Food Chemistry · 1999 · 302 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +4

Effect of Olive Ripeness on the Oxidative Stability of Virgin Olive Oil Extracted from the Varieties Picual and Hojiblanca and on the Different Components Involved

F. Gutiérrez, Brígida Jiménez, Antonio Martínez Ruiz et al. · Journal of Agricultural and Food Chemistry · 1998 · 299 citations

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