【篇 号】：1 【题 名】：Methods for Preparing Phenolic Extracts from Olive Cake for Potential Application as Food Antioxidants. 【作 者】：Manuel Surez, Maria-Paz Romero, Toms Ramo, Alba Maci and Maria-Jos Motilva*. 【期刊名全称】：J. Agric. Food Chem., . 【文献页码】：2009, 57 (4), pp 1463–1472. 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf8032254
【篇 号】：2 【题 名】：Development of a Phenol-Enriched Olive Oil with Phenolic Compounds from Olive Cake. 【作 者】：Manuel Surez, Maria-Paz Romero, and Maria-Jos Motilva* . 【期刊名全称】： J. Agric. Food Chem., . 【文献页码】： 2010, 58 (19), pp 10396–10403. 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf102203x
【篇 号】：3 【题 名】：Antioxidant Activity of Hydroxytyrosol Acetate Compared with That of Other Olive Oil Polyphenols. 【作 者】：Michael H. Gordon,*† Fátima Paiva-Martins,‡ and Miguel Almeida‡. 【期刊名全称】：J. Agric. Food Chem., . 【文献页码】： 2001, 49 (5), pp 2480–2485. 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf000537w
【篇 号】：4 【题 名】：Antioxidant Activity of Olive Pulp and Olive Oil Phenolic Compounds of the Arbequina Cultivar. 【作 者】：José-Ramón Morelló,† Satu Vuorela,‡ Maria-Paz Romero,† Maria-José Motilva,*† and Marina Heinonen‡. 【期刊名全称】：J. Agric. Food Chem., . 【文献页码】： 2005, 53 (6), pp 2002–2008. 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf048386a
【篇 号】：5 【题 名】：Effects of Natural Phenolic Compounds on the Antioxidant Activity of Lactoferrin in Liposomes and Oil-in-Water Emulsions. 【作 者】：Isabel Medina,*† Isabel Tombo,† M. Teresa Satué-Gracia,‡ J. Bruce German,‡ and Edwin N. Frankel‡. 【期刊名全称】：J. Agric. Food Chem., . 【文献页码】： 2002, 50 (8), pp 2392–2399. 【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf011126y
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