Citation Impact
Citing Papers
Food phenolics and lactic acid bacteria
2009
Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture
2015
Chemical and physicochemical profile of wastewaters produced from the different stages of Spanish-style green olives processing
2007
Effect of salinity stress on plants and its tolerance strategies: a review
2014 Standout
Effects of Flavonoids and other Polyphenols on Inflammation
2011 Standout
Effects of temperature, time, and solvent ratio on the extraction of phenolic compounds and the anti-radical activity of Clinacanthus nutans Lindau leaves by response surface methodology
2017 Standout
Combination of Advanced Oxidation Processes and biological treatments for wastewater decontamination—A review
2010 Standout
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
2020 Standout
Mass spectrometry in the structural analysis of flavonoids
2004 Standout
Distribution and Biological Activities of the Flavonoid Luteolin
2008 Standout
Bioactives from fruit processing wastes: Green approaches to valuable chemicals
2016 Standout
Chemistry, Biochemistry, and Safety of Acrylamide. A Review
2003 Standout
An overview on olive mill wastes and their valorisation methods
2005 Standout
Bacillus sp. WW3-SN6, a novel facultatively alkaliphilic bacterium isolated from the washwaters of edible olives
2000
Olive Oil Phenols Are Absorbed in Humans
2002 Standout
Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica
2013 Standout
Comparison of Salt Tolerance in Soja Based on Metabolomics of Seedling Roots
2017 Standout
Phenolics and antimicrobial activity of traditional stoned table olives ‘alcaparra’
2006
Structure–function relationships of immunostimulatory polysaccharides: A review
2015 Standout
Effect of resveratrol, tyrosol and β-sitosterol on oxidised low-density lipoprotein-stimulated oxidative stress, arachidonic acid release and prostaglandin E2 synthesis by RAW 264.7 macrophages
2007
Strategies for the determination of bioactive phenols in plants, fruit and vegetables
2003
Polyols in grape berry: transport and metabolic adjustments as a physiological strategy for water-deficit stress tolerance in grapevine
2014
Effect of fermentation on the antioxidant activity in plant-based foods
2014
Physiological, biochemical and molecular changes occurring during olive development and ripening
2008
Utilization and Transport of Mannitol in Olea europaea and Implications for Salt Stress Tolerance
2006
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening
2008
New insights into the regulation of anthocyanin biosynthesis in fruits
2013 Standout
Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties
2010 Standout
Estimation of Energy Balance Components over a Drip-Irrigated Olive Orchard Using Thermal and Multispectral Cameras Placed on a Helicopter-Based Unmanned Aerial Vehicle (UAV)
2016
Bioactive Derivatives of Oleuropein from Olive Fruits
1999
Olive fruit dietary fiber: components, recovery and applications
2010
Structural Ripening-Related Changes of the Arabinan-Rich Pectic Polysaccharides from Olive Pulp Cell Walls
2007
Regulation of Ascorbate-Glutathione Pathway in Mitigating Oxidative Damage in Plants under Abiotic Stress
2019 Standout
Reactive Oxygen Species and Antioxidant Defense in Plants under Abiotic Stress: Revisiting the Crucial Role of a Universal Defense Regulator
2020 Standout
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
2017 Standout
Olive Oil and Red Wine Antioxidant Polyphenols Inhibit Endothelial Activation
2003
Climate change and interconnected risks to sustainable development in the Mediterranean
2018 Standout
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
2005 Standout
Antimicrobial herb and spice compounds in food
2010 Standout
Minimal nitrogen and water use in horticulture: Effects on quality and content of selected nutrients
2010
Effects of a Mediterranean-Style Diet on Cardiovascular Risk Factors
2006 Standout
Chemical characteristics and antioxidant activity of olive oils from Turkish varieties grown in Hatay province
2012
Significance of flavonoids in plant resistance: a review
2006 Standout
Olive biophenols
2000
The bioleaching of sulphide minerals with emphasis on copper sulphides — A review
2006 Standout
Dysfunctionality of the Xylem in Olea europaea L. Plants Associated with the Infection Process by Verticillium dahliae Kleb. Role of Phenolic Compounds in Plant Defense Mechanism
2007
Influence of Different Extraction Media on Phenolic Contents and Antioxidant Capacity of Defatted Dabai (Canarium odontophyllum) Fruit
2011
Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry
2004
Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity
2016 Standout
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Phenolic Composition, Sugar Contents and Antioxidant Activity of Tunisian Sweet Olive Cultivar with Regard to Fruit Ripening
2009
Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review
2012
Phenolic Constituents of Shea (Vitellaria paradoxa) Kernels
2003
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
2001 Standout
Drought Stress Effects and Olive Tree Acclimation under a Changing Climate
2019
Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay
2011 Standout
Interactions of Ferric Ions with Olive Oil Phenolic Compounds
2005
Phenolic content and antioxidant activity of olive extracts
2001 Standout
Abiotic Stress Responses in Plants
2011
Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)
2007
Yield, physicochemical traits, antioxidant pattern, polyphenol oxidase activity and total visual quality of field‐grown processing tomato cv. Brigade as affected by water stress in Mediterranean climate
2012
Potential biovalorization techniques for olive mill biorefinery wastewater
2013
Oleuropein and related compounds
2000
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 Alessandra
2007 Standout
Significant Remote Sensing Vegetation Indices: A Review of Developments and Applications
2017 Standout
Secoiridoids, Tocopherols, and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils Extracted from Destoned Fruits
2005
Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
2013 StandoutNobel
Food Processing and the Mediterranean Diet
2015
Calcium-mediated gelation of an olive pomace pectic extract
2003
Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins
1999
Drought Stress Impacts on Plants and Different Approaches to Alleviate Its Adverse Effects
2021 Standout
Enhancement of phenolic compounds in olive plants (Olea europaea L.) and their influence on resistance against Phytophthora sp.
2003
Works of Barbara Lanza being referenced
Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea)
2001
Progress in table olive debittering: Degradationin vitro of oleuropein and its derivatives byLactobacillus plantarum
1996
Use of a lactic acid bacteria starter culture during green olive (Olea europaea L cv Ascolana tenera) processing
2005
Effect of irrigation and lactic acid bacteria inoculants on the phenolic fraction, fermentation and sensory characteristics of olive (Olea europaea L. cv. Ascolana tenera) fruits
2006
Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes
2001
Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes
2002
Olive Cell Wall Components: Physical andBiochemical Changes during Processing
1996
Characterisation of an oleuropein degrading strain ofLactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity
1998
Effects of olive mill wastewater spreading on the physico-chemical and microbiological characteristics of soil
2008
Phenolic compounds change during California-style ripe olive processing
2001
Effect of fruit stone removal on the production of virgin olive oil volatile compounds
1999
Oven-dried table olives: textural properties as related to pectic composition
2000
Hydrolysis of Oleuropein by Lactobacillus plantarum Strains Associated with Olive Fermentation
1994