Novel method based on carbon paste electrodes for the evaluation of bitterness in extra virgin olive oils

Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

Robert W. Owen, Walter Mier, Attilio Giacosa et al. · Food and Chemical Toxicology · 2000 · 572 citations

Agriculture, Biochemistry, Food Science +8

Carbon Paste Electrodes in Modern Electroanalysis

Ivan Švancara, Karel Vytřas · Critical Reviews in Analytical Chemistry · 2001 · 467 citations

Natural Sciences, Chemistry, Materials Science +17

Higher radical scavenging activities of polyphenolic antioxidants can be ascribed to chemical reactions following their oxidation

Hiroki Hotta, Satomi Nagano, Masashi Ueda et al. · Biochimica et Biophysica Acta (BBA) - General Subjects · 2002 · 262 citations

Life Sciences, Biochemistry, Food Chemistry +14

Phenolic Content of Virgin Olive Oil Improves Ischemic Reactive Hyperemia in Hypercholesterolemic Patients

Juan Ruano, José López‐Miranda, Francisco Fuentes et al. · Journal of the American College of Cardiology · 2005 · 234 citations

Medicine, Nutritional Sciences, Pharmacology +13

Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils

Gabriel Beltrán, María P. Aguilera, Carmen del Río et al. · Food Chemistry · 2004 · 207 citations

Agriculture, Food Science, Food Analysis +11