The Historical Development and Nutritional Importance of Olive and Olive Oil Constituted an Important Part of the Mediterranean Diet

Nutritional and Biological Properties of Extra Virgin Olive Oil

(2011) Edwin N. Frankel   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives

(2010) Ricardo Malheiro et al.   FOOD AND CHEMICAL TOXICOLOGY

Physical and Chemical Changes during the Maturation of Gordal Sevillana Olives (Olea europaea L., cv. Gordal Sevillana)

(2010) Garry Menz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Effect of Minor Constituents of Olive Oil on Cardiovascular Disease: New Findings

(2010) Francesco Visioli et al.   NUTRITION REVIEWS

Olea europaea L. in the North Mediterranean Basin during the Pleniglacial and the Early–Middle Holocene

(2010) Yolanda Carrión et al.   QUATERNARY SCIENCE REVIEWS

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

(2009) Nada Ben Othman et al.   FOOD CHEMISTRY

Antioxidant and free radical-scavenging activities of phenolic extracts of olive fruits

(2009) Vasileios Ziogas et al.   FOOD CHEMISTRY

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

(2008) Gozde Gurdeniz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification of a new phenolic compound from Chinese olive (Canarium album L.) fruit

(2008) Zhiyong He et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin

(2008) Faten Kotti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

(2008) Derya Ocakoglu et al.   FOOD CHEMISTRY

Tunisian Table Olive Phenolic Compounds and Their Antioxidant Capacity

(2008) N. Ben Othman et al.   JOURNAL OF FOOD SCIENCE