Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

Modeling of the Bacterial Growth Curve

M.H. Zwietering, I. Jongenburger, F.M. Rombouts et al. · Applied and Environmental Microbiology · 1990 · 4.2K citations · Full text

Life Sciences, Biostatistics, Microbiology +13

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Analie Lourens-Hattingh, B.C. Viljoen · International Dairy Journal · 2001 · 925 citations

Agriculture, Food Science, Nutrition +11

The Effect of Polyphenols in Olive Oil on Heart Disease Risk Factors

María‐Isabel Covas, Kristiina Nyyssönen, Henrik E. Poulsen et al. · Annals of Internal Medicine · 2006 · 757 citations

Agriculture, Nutrition, Nutritional Sciences +14

Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli et al. · Journal of Agricultural and Food Chemistry · 1992 · 745 citations

Agriculture, Biochemistry, Food Science +17

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 · 552 citations

Agriculture, Crop Sciences, Food Science +16