articleTop 10% cited
Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene
Food and Chemical Toxicology · 2000 · Vol. 38(8) · pp. 647–659
Robert W. Owen✉(Heidelberg University)Walter Mier(German Cancer Research Center)Attilio GiacosaWilliam E. Hull(Heidelberg University)B. Spiegelhalder(German Cancer Research Center)Helmut Bartsch(German Cancer Research Center)
Antioxidant Activity and Oxidative StressPhytochemicals and Antioxidant ActivitiesPhytochemistry and Biological ActivitiesHydroxytyrosolTyrosolSqualenePhenolsChemistryFood scienceOlive oilOleaAntioxidantOleuropein
MeSH terms
Olive OilAntioxidantsChromatography, High Pressure LiquidChromatography, Thin LayerDietary Fats, UnsaturatedGlucosidesGas Chromatography-Mass SpectrometryMagnetic Resonance SpectroscopyPhenolsPlant OilsPyransSeedsSqualeneLignansIridoids
Citations
572
FWCI
4.78
field-weighted impact
References
41
Percentile
96%
vs. same field & year
Citations per year
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European Journal of Cancer · 2000 · 724 citations
References
Dietary polyunsaturated fatty acids and cancers of the breast and colorectum: emerging evidence for their role as risk modifiers
Carcinogenesis · 1999 · 479 citations
Environmental factors and cancer incidence and mortality in different countries, with special reference to dietary practices
International Journal of Cancer · 1975 · 2,167 citations
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Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene
Food and Chemical Toxicology · 2000 · 572 citations
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