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Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency

Maria Lisa Clodoveo, Tiziana Dipalmo, Pasquale Crupi, Viviana Durante, Vito Pesce, Isabella Maiellaro, Angelo Lovece, Annalisa Mercurio, Antonio Laghezza, Filomena Corbo,

Plant Foods for Human Nutrition · 2016 · 72 citations · 34 references

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34

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

Mark A. Bradford · Analytical Biochemistry · 1976 · 225.4K citations

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

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Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

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Antioxidant Determinations by the Use of a Stable Free Radical

Marsden S. Blois · Nature · 1958 · 12.8K citations

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A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

Anna Vallverdú‐Queralt, Jorge Regueiro, Miriam Martínez‐Huélamo et al. · Food Chemistry · 2014 · 397 citations

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