Compositional quality of virgin olive oils from cultivars introduced in Tunisian arid zones in comparison to Chemlali cultivars

Polyphenols in olive oils

Tamar Gutfinger · Journal of the American Oil Chemists Society · 1981 · 1.2K citations

Food Chemistry, Olive Oils, Total Polyphenols +5

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

Antioxidant effect of natural phenols on olive oil

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

Food Chemistry, Food Bioactive Compound, Antioxidant Effect +10

Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality A study of four successive crop seasons

María Desamparados Salvador, F. Aranda, Giuseppe Fregapane · Food Chemistry · 2001 · 276 citations

Engineering, Sustainable Agriculture, Agricultural Economics +6

Characterisation of virgin olive oil of Italian olive cultivars: `Frantoio' and `Leccino', grown in Andalusia

María P. Aguilera, Gabriel Beltrán, Domingo Ortega et al. · Food Chemistry · 2004 · 229 citations

Italian Olive Cultivars, Virgin Olive Oil