Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol

Robert Aeschbach, J. Löliger, Brigitte Scott et al. · Food and Chemical Toxicology · 1994 · 799 citations

Life Sciences, Botany, Nutritional Sciences +11

Anthocyanins in fruits, vegetables and grains

Raymond Brouillard · Food Research International · 1993 · 746 citations

Agriculture, Food Science, Plant Sciences +10

Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Gianfrancesco Montedoro, Maurizio Servili, Maura Baldioli et al. · Journal of Agricultural and Food Chemistry · 1992 · 745 citations

Agriculture, Biochemistry, Food Science +17

The antioxidant/anticancer potential of phenolic compounds isolated from olive oil

Robert W. Owen, Attilio Giacosa, William E. Hull et al. · European Journal of Cancer · 2000 · 725 citations

Agriculture, Biochemistry, Oncology +16

Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

Robert W. Owen, Walter Mier, Attilio Giacosa et al. · Food and Chemical Toxicology · 2000 · 572 citations

Agriculture, Biochemistry, Food Science +8