Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade AlessandraAlessandra Bendini, Giovanni Lercker, Alberto Fernández‐Gutiérrez et al.|Molecules|2007Cited by 775
Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive OilAlegría Carrasco‐Pancorbo, Alberto Fernández‐Gutiérrez, Michele Del Carlo et al.|Journal of Agricultural and Food Chemistry|2005Cited by 283
Analytical determination of polyphenols in olive oilsAlegría Carrasco‐Pancorbo, Alberto Fernández‐Gutiérrez, Tullia Gallina Toschi et al.|Journal of Separation Science|2005Cited by 204
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
A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oilsRubén M. Maggio, Alessandra Bendini, Emma Chiavaro et al.|Food Control|2009Cited by 145