W E Hull

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.

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

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