| Phenolic compounds and antioxidant capacity of virgin olive oil MN Franco, T Galeano-Díaz, Ó López, JG Fernández-Bolaños, J Sánchez, ... Food chemistry 163, 289-298, 2014 | 200 | 2014 |
| Application of phenolic compounds for food preservation: Food additive and active packaging S Martillanes, J Rocha-Pimienta, M Cabrera-Bañegil, D Martín-Vertedor, ... Phenolic compounds-biological activity 3 (8), 39-58, 2017 | 138 | 2017 |
| Global warming affects phenology and voltinism of Lobesia botrana in Spain D Martín‐Vertedor, JJ Ferrero‐García, LM Torres‐Vila Agricultural and Forest Entomology 12 (2), 169-176, 2010 | 118 | 2010 |
| Chemical composition of virgin olive oils according to the ripening in olives MF de Mendoza, CDM Gordillo, JM Expóxito, JS Casas, MM Cano, ... Food chemistry 141 (3), 2575-2581, 2013 | 89 | 2013 |
| Bioavailability of bioactive molecules from olive leaf extracts and its functional value D Martín‐Vertedor, M Garrido, JA Pariente, J Espino, J Delgado‐Adámez Phytotherapy Research 30 (7), 1172-1179, 2016 | 55 | 2016 |
| Assessing mass trapping efficiency and population density of Cerambyx welensii Küster by mark-recapture in dehesa open woodlands LM Torres-Vila, Á Sanchez-González, F Ponce-Escudero, ... European Journal of Forest Research 131, 1103-1116, 2012 | 53 | 2012 |
| Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste M Cabrera-Bañegil, T Schaide, R Manzano, J Delgado-Adámez, ... Food chemistry 233, 164-173, 2017 | 42 | 2017 |
| Mark–recapture of Cerambyx welensii in dehesa woodlands: dispersal behaviour, population density, and mass trapping efficiency with low trap densities LM Torres‐Vila, Á Sánchez‐González, J Merino‐Martínez, ... Entomologia Experimentalis et Applicata 149 (3), 273-281, 2013 | 42 | 2013 |
| Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives F Pérez-Nevado, M Cabrera-Bañegil, E Repilado, S Martillanes, ... Food Control 94, 22-29, 2018 | 41 | 2018 |
| Phenolic Compounds—Biological Activity S Martillanes, J Rocha-Pimienta, M Cabrera-Bañegil, D Martín-Vertedor, ... London, IntechOpen, 39, 2017 | 41 | 2017 |
| Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds J Delgado-Adámez, MNF Baltasar, MCA Yuste, D Martín-Vertedor Journal of Oleo Science 63 (1), 55-65, 2014 | 41 | 2014 |
| Chemical composition and bioactivity of essential oils from flower and fruit of Thymbra capitata and Thymus species J Delgado-Adámez, M Garrido, ME Bote, MC Fuentes-Pérez, J Espino, ... Journal of Food Science and Technology 54, 1857-1865, 2017 | 40 | 2017 |
| Total phenolic compounds and tocopherols profiles of seven olive oil varieties grown in the south-west of Spain MN Franco, T Galeano-Díaz, J Sánchez, C De Miguel, D Martín-Vertedor Journal of oleo science 63 (2), 115-125, 2014 | 40 | 2014 |
| Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile S Savini, MR Loizzo, R Tundis, M Mozzon, R Foligni, E Longo, ... European Food Research and Technology 243, 2255-2263, 2017 | 35 | 2017 |
| E-Nose discrimination of abnormal fermentations in Spanish-Style Green Olives R Sánchez, E Martín-Tornero, J Lozano, E Boselli, P Arroyo, F Meléndez, ... Molecules 26 (17), 5353, 2021 | 33 | 2021 |
| Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments EM Lodolini, M Cabrera-Bañegil, A Fernández, J Delgado-Adámez, ... Food chemistry 286, 250-259, 2019 | 33 | 2019 |
| Acrylamide reduction after phenols addition to Californian-style black olives D Martín-Vertedor, A Fernández, A Hernández, R Arias-Calderón, ... Food Control 108, 106888, 2020 | 28 | 2020 |
| Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives T Schaide, M Cabrera-Bañegil, F Pérez-Nevado, A Esperilla, ... Journal of food science and technology 56, 3001-3013, 2019 | 28 | 2019 |
| Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain MN Franco, T Galeano-Díaz, J Sánchez, C De Miguel, D Martín-Vertedor Grasas Aceites 65 (1), e004, 2014 | 28 | 2014 |
| Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives A Fernández, MI Talaverano, F Pérez‐Nevado, E Boselli, AM Cordeiro, ... Journal of food processing and preservation 44 (4), e14384, 2020 | 26 | 2020 |
