Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability

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

Comparison of the Antioxidative Activity of Some Acid-phenols: Structure-Activity Relationship

Marie‐Elisabeth Cuvelier, Hubert Richard, Claudette Berset · Bioscience Biotechnology and Biochemistry · 1992 · 628 citations

Life Sciences, Biochemistry, Chemistry +17

Benzoic and Cinnamic Acid Derivatives as Antioxidants:  Structure−Activity Relation

Fausta Natella, Mirella Nardini, Maurizio Di Felice et al. · Journal of Agricultural and Food Chemistry · 1999 · 604 citations

Life Sciences, Biochemistry, Chemistry +15

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

Anthocyanins as Antioxidants on Human Low-Density Lipoprotein and Lecithin−Liposome Systems

M. Teresa Satué-Gracia, Marina Heinonen, E. N. Frankel · Journal of Agricultural and Food Chemistry · 1997 · 369 citations

Life Sciences, Biochemistry, Bioisosterism +16