主题：【已应助】求助英文文献5篇，请帮帮忙，谢谢啦！

【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