Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive OilAlegría Carrasco‐Pancorbo, Alberto Fernández‐Gutiérrez, Giovanni Lercker et al.|Journal of Agricultural and Food Chemistry|2005Cited by 283
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squaresRubén M. Maggio, Darío Compagnone, Teodoro S. Kaufman et al.|Food Chemistry|2008Cited by 174
Extravirgin olive oil up-regulates CB1 tumor suppressor gene in human colon cancer cells and in rat colon via epigenetic mechanismsAndrea Di Francesco, Claudio D’Addario, Enrico Dainese et al.|The Journal of Nutritional Biochemistry|2014Cited by 120
Influence of chemical composition of olive oil on the development of volatile compounds during fryingGiuseppe Procida, Michele Del Carlo, Rubén M. Maggio et al.|European Food Research and Technology|2009Cited by 26