Harvest time impacts the fatty acid compositions, phenolic compounds and sensory attributes of Frantoio and Manzanilla olive oil

Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study

Androniki Naska, Philippos Orfanos, Dimitrios Trichopoulos et al. · American Journal of Clinical Nutrition · 2004 · 512 citations

Agriculture, Nutrition, Nutritional Sciences +16

Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection

Raquel Mateos, Josè L. Espartero, Mariana Trujillo et al. · Journal of Agricultural and Food Chemistry · 2001 · 471 citations

Agriculture, Food Science, Chromatographic Analysis +14

Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin

Ana F. Vinha, Federico Ferreres, Branca M. Silva et al. · Food Chemistry · 2004 · 331 citations · Full text

Agriculture, Food Science, Plant Sciences +17

Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality A study of four successive crop seasons

María Desamparados Salvador, F. Aranda, Giuseppe Fregapane · Food Chemistry · 2001 · 277 citations

Agriculture, Agronomy, Food Science +12

Identification of Lignans as Major Components in the Phenolic Fraction of Olive Oil

Robert W. Owen, Walter Mier, Attilio Giacosa et al. · Clinical Chemistry · 2000 · 273 citations

Agriculture, Biochemistry, Food Science +13