Citation Impact
Citing Papers
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Effects of essential oil from mint ( Mentha piperita ) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4° and 10°C
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A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding
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Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra‐virgin olive oil
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Detection and quantification of phenolic compounds in olive oil by high resolution 1H nuclear magnetic resonance spectroscopy
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Wet air oxidation of table olive processing wastewater: Determination of key operating parameters by factorial design
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Physiological, biochemical and molecular changes occurring during olive development and ripening
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Electrochemical oxidation of table olive processing wastewater over boron-doped diamond electrodes: Treatment optimization by factorial design
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Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils
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Osmotic treatments (OT) and problems related to the solution management
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Evaluation of Extracts from Gevuina avellana Hulls as Antioxidants
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Loss of stability of “veiled” (cloudy) virgin olive oils in storage
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Evaluation of lignans and free and linked hydroxy‐tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes
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Antioxidant Activity of Hydroxytyrosol Acetate Compared with That of Other Olive Oil Polyphenols
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Valorization of Biomass: Deriving More Value from Waste
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Determination of phenolic compounds in olives by reversed-phase chromatography and mass spectrometry
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Non-isothermal autohydrolysis of barley husks: Product distribution and antioxidant activity of ethyl acetate soluble fractions
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Effect of filtration on virgin olive oil stability during storage
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Novel Approach to the Detection and Quantification of Phenolic Compounds in Olive Oil Based on 31P Nuclear Magnetic Resonance Spectroscopy
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Antioxidant Properties of Various Solvent Extracts of Total Phenolic Constituents from Three Different Agroclimatic Origins of Drumstick Tree (Moringa oleifera Lam.) Leaves
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SE—Structures and Environment
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Electro-Fenton Process and Related Electrochemical Technologies Based on Fenton’s Reaction Chemistry
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Biophenolic components of olives
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Valorisation of waste fractions from autohydrolysis of selected lignocellulosic materials
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Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
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Chemical Routes for the Transformation of Biomass into Chemicals
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Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity
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Prediction of Extra Virgin Olive Oil Varieties through Their Phenolic Profile. Potential Cytotoxic Activity against Human Breast Cancer Cells
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Bioactivity and Analysis of Biophenols Recovered from Olive Mill Waste
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Chemical characteristics and antioxidant activity of olive oils from Turkish varieties grown in Hatay province
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Bright Side of Lignin Depolymerization: Toward New Platform Chemicals
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Separation and Identification of Phenolic Compounds in Olive Oil by Coupling High-Performance Liquid Chromatography with Postcolumn Solid-Phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR)
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Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques
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Enhancement of biodegradability of industrial wastewaters by chemical oxidation pre‐treatment
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Solid Olive Residues: Insight into Their Phenolic Composition
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Identification and Antioxidant Potential of Flavonoids and Low Molecular Weight Phenols in Olive Cultivar Chemlali Growing in Tunisia
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Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method
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Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity
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Hydroxytyrosol Disposition in Humans
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Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia
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Antioxidant activity evaluation of alkyl hydroxytyrosyl ethers, a new class of hydroxytyrosol derivatives
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Plant Products as Antimicrobial Agents
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Phenolic Constituents of Shea (Vitellaria paradoxa) Kernels
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Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
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Antioxidant Activity and Phenolic Compounds in Selected Herbs
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Simultaneous determination of phenolic compounds and tocopherols in virgin olive oil using HPLC and UV detection
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Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil
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Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
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Single and Coupled Electrochemical Processes and Reactors for the Abatement of Organic Water Pollutants: A Critical Review
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Interactions of Ferric Ions with Olive Oil Phenolic Compounds
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Phenolic content and antioxidant activity of olive extracts
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Antioxidizing Potency of Phenol Compounds in Olive Oil Mill Wastewater
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Sensory Properties of Virgin Olive Oil Polyphenols: Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency
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Radical Scavenging Potential of Phenolic Compounds Encountered in O. europaea Products as Indicated by Calculation of Bond Dissociation Enthalpy and Ionization Potential Values
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Phenolic Autoxidation Is Responsible for Color Degradation in Processed Carrot Puree
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Antioxidant Activity of Olive Pulp and Olive Oil Phenolic Compounds of the Arbequina Cultivar
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Extraction and analysis of phenolics in food
2004
Effect of the Conservation Procedure on the Contents of Phenolic Compounds and Organic Acids in Chanterelle (Cantharellus cibarius) Mushroom
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Extra Virgin Olive Oil Components and Oxidative Stability from Olives Grown in Tunisia
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Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil
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Forward osmosis: Principles, applications, and recent developments
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Oleuropein and related compounds
2000
New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties
2012
Chemical studies of anthocyanins: A review
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Phenolic compounds and their role in oxidative processes in fruits
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Direct And Mediated Anodic Oxidation of Organic Pollutants
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Combined bioremediation and advanced oxidation of green table olive processing wastewater
2004
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
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The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits
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Kinetics of the ozonation and aerobic biodegradation of wine vinasses in discontinuous and continuous processes
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Minor Components of Olive Oil: Evidence to Date of Health Benefits in Humans
2006
1H NMR Study of Phenolics in the Vegetation Water of Three Cultivars of Olea europaea: Similarities and Differences
1996
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra‐virgin olive oil
2006
Chemical profiles of five minor olive oil varieties grown in central Tunisia
2012
Phenylalanine Ammonia-lyase, Peroxidase, Pyruvic Acid and Total Phenolics Variations in Onion Bulbs During Long-term Storage
2000
Comparison of Antioxidant Activity, Anthocyanins, Carotenoids, and Phenolics of Three Native Fresh and Sun-Dried Date (Phoenix dactyliferaL.) Varieties Grown in Oman
2005 Standout
High‐performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D‐ and 2D‐nuclear magnetic resonance characterization
1999
In Vitro Activity of Vitamins, Flavonoids, and Natural Phenolic Antioxidants Against the Oxidative Deterioration of Oil-Based Systems
2008
Sample preparation in the determination of phenolic compounds in fruits
2000
Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
2013 StandoutNobel
Synthesis of Transportation Fuels from Biomass: Chemistry, Catalysts, and Engineering
2006 Standout
Influence of time of harvest and maturity index on olive oil yield and quality
2010
Pre-treatment of olive mill wastewater by chitosan coagulation and advanced oxidation processes
2008
Food Processing and the Mediterranean Diet
2015
Lipophilic Hydroxytyrosyl Esters. Antioxidant Activity in Lipid Matrices and Biological Systems
2006
Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil
2005
Co‐electroosmotic capillary electrophoresis determination of phenolic acids in commercial olive oil
2005
Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil quality
2011
Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil
1995
Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions
2006
Antioxidant Properties of Phenolic Compounds: H-Atom versus Electron Transfer Mechanism
2004
Rapid Quantification of the Phenolic Fraction of Spanish Virgin Olive Oils by Capillary Electrophoresis with UV Detection
2006
Production in Large Quantities of Highly Purified Hydroxytyrosol from Liquid−Solid Waste of Two-Phase Olive Oil Processing or “Alperujo”
2002
Works of Manuel Brenes being referenced
High‐performance liquid chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale
2001
Phenolic content of commercial olive oils
2003
Phenolic Compounds in Olive Oils Intended for Refining: Formation of 4-Ethylphenol during Olive Paste Storage
2004
Main Antimicrobial Compounds in Table Olives
2007
Concentration of Phenolic Compounds Change in Storage Brines of Ripe Olives
1993
Influence of Thermal Treatments Simulating Cooking Processes on the Polyphenol Content in Virgin Olive Oil
2002
Catalytic effect of metal cations on the darkening reaction in ripe olive processing
1995
Bioactive substances in black ripe olives produced in Spain and the USA
2017
Acid Hydrolysis of Secoiridoid Aglycons during Storage of Virgin Olive Oil
2001
Rapid and Complete Extraction of Phenols from Olive Oil and Determination by Means of a Coulometric Electrode Array System
2000
Phenolic Compounds in Spanish Olive Oils
1999
Removal of Monomeric Phenols in Dry Mill Olive Residue by Saprobic Fungi
2004
Inhibition of Lactobacillus plantarum by polyphenols extracted from two different kinds of olive brine
1993
Use of 1-acetoxypinoresinol to authenticate Picual olive oils
2002
In Vitro Activity of Olive Oil Polyphenols against Helicobacter pylori
2007
Phenolic compounds in natural black Spanish olive varieties
2002
Hydroxytyrosol 4-β-d -Glucoside, an Important Phenolic Compound in Olive Fruits and Derived Products
2002
The recycling of table olive brine using ultrafiltration and activated carbon adsorption
1992
Ultrafiltration of Green Table Olive Brines: Influence of some Operating Parameters and Effect on Polyphenol Composition
1990
Phenolic compounds related to the black color formed during the processing of ripe olives
1992
Pinoresinol and 1‐acetoxypinoresinol, two new phenolic compounds identified in olive oil
2000
Treatment of green table olive waste waters by an activated-sludge process
2000
Study of phenolic compounds in virgin olive oils of the Picual variety
2002
Effect of pH on the colour formed by Fe‐phenolic complexes in ripe olives
1995
Effect of refining on the phenolic composition of crude olive oils
2006
Effect of Cultivar and Processing Method on the Contents of Polyphenols in Table Olives
2004
Biochemical Changes in Phenolic Compounds during Spanish-Style Green Olive Processing
1995
Hydroxytyrosol and tyrosol as the main compounds found in the phenolic fraction of steam‐exploded olive stones
1998
Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils
2012
Triterpenic acids in table olives
2009
Fermentation of washing waters of Spanish-style green olive processing
2001
Kinetic study at different pH values of the oxidation process to produce ripe olives
1992