Oxidative stability and radical scavenging activity of extra virgin olive oils: An electron paramagnetic resonance spectroscopy study

Polyphenols in olive oils

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

Agriculture, Biochemistry, Food Science +14

Free Radical-Scavenging Properties of Olive Oil Polyphenols

Francesco Visioli, Giorgio Bellomo, Cláudio Galli · Biochemical and Biophysical Research Communications · 1998 · 713 citations

Agriculture, Biochemistry, Food Science +12

Characterization of the Total Free Radical Scavenger Capacity of Vegetable Oils and Oil Fractions Using 2,2-Diphenyl-1-picrylhydrazyl Radical

Juan Carlos Espı́n, Cristina Soler‐Rivas, Harry J. Wichers · Journal of Agricultural and Food Chemistry · 2000 · 693 citations

Agriculture, Food Science, Nutritional Sciences +16

Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Maura Baldioli, Maurizio Servili, Giuseppe Perretti et al. · Journal of the American Oil Chemists Society · 1996 · 520 citations

Agriculture, Biochemistry, Food Science +17

Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

Joaquı́n Velasco, Mogens L. Andersen, Leif H. Skibsted · Food Chemistry · 2003 · 234 citations

Agriculture, Chemistry, Food Science +15