Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components

Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease

Penny M. Kris‐Etherton, William S. Harris, Lawrence J. Appel · Circulation · 2002 · 3.7K citations

Agriculture, Nutrition, Nutritional Sciences +16

Fish and Omega-3 Fatty Acid Intake and Risk of Coronary Heart Disease in Women

Frank B. Hu · JAMA · 2002 · 1K citations

Agriculture, Nutrition, Nutritional Sciences +14

Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut

Lindsay Maguire, Siobhán O’Sullivan, Karen Galvin et al. · International Journal of Food Sciences and Nutrition · 2004 · 573 citations

Agriculture, Nutrition, Nutritional Sciences +17

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Franca Angerosa, Maurizio Servili, Roberto Selvaggini et al. · Journal of Chromatography A · 2004 · 398 citations

Agriculture, Food Science, Food Analysis +12

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Franca Angerosa, Maurizio Servili, Roberto Selvaggini et al. · Journal of Chromatography A · 2004 · 361 citations

Agriculture, Food Science, Food Analysis +12