Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment. - Valavanidis,A.; Nisiotou,C.; Papageorgiou,Y.; Kremli,I.; Satravelas,N.; Zinieris,N.; Zygalaki,H. (J Agric Food Chem, 2004)