articleTop 10% cited
Phenolic content and antioxidant activity of olive extracts
Food Chemistry · 2001 · Vol. 73(1) · pp. 73–84
Simon McDonald(Charles Sturt University)Paul D. Prenzler(Charles Sturt University)Michael Antolovich(Charles Sturt University)Kevin Robards✉(Charles Sturt University)
Edible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityAtmospheric-pressure chemical ionizationChemistryAntioxidantChromatographyElectrospray ionizationTyrosolAqueous solutionPolyphenolHigh-performance liquid chromatographyElectrospray
Funding
- Australian Nuclear Science and Technology Organisation
- Australian National University
Citations
1,378
FWCI
5.08
field-weighted impact
References
46
Percentile
96%
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References
Phenolic compounds and their role in oxidative processes in fruits
Food Chemistry · 1999 · 1,260 citations
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins
Journal of Agricultural and Food Chemistry · 1995 · 883 citations
Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents
Atherosclerosis · 1995 · 422 citations
Antioxidant Activities of Caffeic Acid and Its Related Hydroxycinnamic Acid Compounds
Journal of Agricultural and Food Chemistry · 1997 · 899 citations
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Free Radical Biology and Medicine · 1996 · 8,862 citations
The biochemistry and control of enzymatic browning
Trends in Food Science & Technology · 1995 · 844 citations
Polyphenolic Flavanols as Scavengers of Aqueous Phase Radicals and as Chain-Breaking Antioxidants
Archives of Biochemistry and Biophysics · 1995 · 1,269 citations
Total Antioxidant Capacity of Fruits
Journal of Agricultural and Food Chemistry · 1996 · 1,680 citations
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