LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition

Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

‪Mohamed Bouaziz, Ines Fki, Hedya Jemai et al. · Food Chemistry · 2007 · 221 citations

Agriculture, Food Science, Plant Sciences +16

Phenolic Compounds Profile of Cornicabra Virgin Olive Oil

Sergio Gómez‐Alonso, María Desamparados Salvador, Giuseppe Fregapane · Journal of Agricultural and Food Chemistry · 2002 · 193 citations

Agriculture, Food Science, Plant Sciences +17

HPLC–ESI–QTOF–MS as a Powerful Analytical Tool for Characterising Phenolic Compounds in Olive‐leaf Extracts

Rosa Quirantes‐Piné, Jesús Lozano‐Sánchez, Miguel Herrero et al. · Phytochemical Analysis · 2012 · 164 citations · Full text

Agriculture, Plant Biology, Plant Sciences +15

Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability

María Desamparados Salvador, F. Aranda, Sergio Gómez‐Alonso et al. · Food Chemistry · 2001 · 160 citations

Agriculture, Agronomy, Food Science +14

Identification and Antioxidant Potential of Flavonoids and Low Molecular Weight Phenols in Olive Cultivar Chemlali Growing in Tunisia

‪Mohamed Bouaziz, Renée J. Grayer, Monique S. J. Simmonds et al. · Journal of Agricultural and Food Chemistry · 2004 · 152 citations

Agriculture, Biochemistry, Food Science +15