The DOI matches its Crossref record; 6 of the 6 references it cites were found in a registry or an index.
Phenolic compounds of virgin olive oil: influence of paste preparation techniques
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Citations
Cites
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
Baldioli, M., Servili, M., Perretti, G., & Montedoro, G. F. (1996) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02523530 · Cited by 522
Montedoro, G., Servili, M., Baldioli, M., Selvaggini, R., Miniati, E., & Macchioni, A. (1993) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00035a076 · Cited by 471
Antioxidant effect of natural phenols on olive oil
Papadopoulos, G., & Boskou, D. (1991) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02662292 · Cited by 353
Montedoro, G., Servili, M., Baldioli, M., & Miniati, E. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00021a020 · Cited by 187
Phenolic compounds and stability of virgin olive oil—Part I
Tsimidou, M., Papadopoulos, G., & Boskou, D. (1992) · Food Chemistry · doi:10.1016/0308-8146(92)90025-w · Cited by 185
GC-MS Evaluation of Phenolic Compounds in Virgin Olive Oil
Angerosa, F., d'Alessandro, N., Konstantinou, P., & Di Giacinto, L. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00055a010 · Cited by 177
Cited by
Kaya, M., Khadem, S., Cakmak, Y. S., Mujtaba, M., Ilk, S., Akyuz, L., Salaberria, A. M., Labidi, J., Abdulqadir, A. H., & Deligöz, E. (2018) · RSC Advances · doi:10.1039/c7ra12070b · Cited by 322
Effects of the Olive-Derived Polyphenol Oleuropein on Human Health
Barbaro, B., Toietta, G., Maggio, R., Arciello, M., Tarocchi, M., Galli, A., & Balsano, C. (2014) · International Journal of Molecular Sciences · doi:10.3390/ijms151018508 · Cited by 294
Antioxidant capacity and phenolic acids of virgin coconut oil
Marina, A. M., Che man, Y. B., Nazimah, S. A. H., & Amin, I. (2009) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480802549127 · Cited by 269
Özen, M., Özdemir, N., Ertekin Filiz, B., Budak, N. H., & Kök-Taş, T. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2019.125664 · Cited by 84
Özdemir, G. B., Özdemir, N., Ertekin‐Filiz, B., Gökırmaklı, Ç., Kök‐Taş, T., & Budak, N. H. (2022) · Journal of Food Biochemistry · doi:10.1111/jfbc.13676 · Cited by 64
Metadata
- Authors
- Caponio, F., Alloggio, V., & Gomes, T.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 1999-02
- Volume
- 64
- Issue
- 2
- Pages
- 203-209
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2095405673
- Cited by
- 309
- References
- 6
- FWCI
- 4.30
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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- CoChat. (2026). Citation check: Phenolic compounds of virgin olive oil: influence of paste preparation techniques. https://app.cochat.ai/papers/10.1016/s0308-8146(98)00146-0
- The paper
- Caponio, F., Alloggio, V., & Gomes, T. (1999). Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry. https://doi.org/10.1016/s0308-8146(98)00146-0
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
