L. Lucas

The influence of sodium on liking and consumption of salty food.

R. Keast, G. Liem, L. Riddell, 2011, Journal of food science.

Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil.

R. Keast, S. Cicerale, R. Keast, 2012, Current opinion in biotechnology.

Biological Activities of Phenolic Compounds Present in Virgin Olive Oil

Russell Keast, Sara Cicerale, R. Keast, 2010, International journal of molecular sciences.

Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal.

Russell Keast, A. Russell, R. Keast, 2011, Current pharmaceutical design.

Oleocanthal: A Naturally Occurring Anti-Inflammatory Agent in Virgin Olive Oil

R. Keast, S. Cicerale, L. Lucas, 2012 .