Acrylamide reduction after phenols addition to Californian-style black olives

Acrylamide from Maillard reaction products

Richard H. Stadler, Imre Blank, Natalia Varga et al. · Nature · 2002 · 1.7K citations

Natural Sciences, Chemistry, Organic Chemistry +2

Scientific Opinion on acrylamide in food

EFSA Journal · 2015 · 817 citations · Full text

Agriculture, Food Science, Nutritional Sciences +12

Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), “anti‐inflammatory properties” (ID 1882), “contributes to the upper respiratory tract health” (ID 3468), “can help to maintain a normal function of gastrointestinal tract” (3779), and “contributes to body defences against external agents” (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006

EFSA Journal · 2011 · 482 citations · Full text

Life Sciences, Biochemistry, Nutritional Sciences +13

Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

Nassima Talhaoui, Amani Taamalli, Ana María Gómez‐Caravaca et al. · Food Research International · 2015 · 331 citations

Agriculture, Plant Biology, Plant Sciences +17

Acrylamide in bread. Effect of prooxidants and antioxidants

Rikke V. Hedegaard, Kit Granby, Henrik Lauritz Frandsen et al. · European Food Research and Technology · 2007 · 118 citations

Agriculture, Biochemistry, Food Science +10