A Giacosa

Identification of lignans as major components in the phenolic fraction of olive oil.

H. Bartsch, R. Owen, B. Spiegelhalder, 2000, Clinical chemistry.

Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene.

H. Bartsch, R. Owen, B. Spiegelhalder, 2000, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

High-risk subjects for vitamin deficiency

A Giacosa, R Filiberti, O Brignoli, 1997, European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation.

Validation of a food-frequency questionnaire to assess dietary intakes in cancer studies in Italy. Results for specific nutrients.

P Gnagnarella, C. la Vecchia, E. Negri, 1996, Annals of epidemiology.

Olive-oil consumption and health: the possible role of antioxidants.

H. Bartsch, R. Owen, B. Spiegelhalder, 2000, The Lancet. Oncology.