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Tocopherols and total phenolics in 10 different nut types

Food chemistry, 2006, Vol.98 (2), p.381-387

2006

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Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules

Molecular nutrition & food research, 2010-12, Vol.54 (12), p.1722-1733

2010

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Vegetables and PUFA-rich plant oil reduce DNA strand breaks in individuals with type 2 diabetes

Molecular nutrition & food research, 2013-02, Vol.57 (2), p.328-338

2013

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No Indications of Persistent Oxidative Stress in Response to an Ironman Triathlon

Medicine and science in sports and exercise, 2008-12, Vol.40 (12), p.2119-2128

2008

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Gamma-tocopherol - an underestimated vitamin?

Annals of nutrition and metabolism, 2004-01, Vol.48 (3), p.169-188

2004

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Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (Salmo salar)

Journal of agricultural and food chemistry, 2004-08, Vol.52 (16), p.5290-5296

2004

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Antioxidant responses to an acute ultra-endurance exercise: impact on DNA stability and indications for an increased need for nutritive antioxidants in the early recovery phase

British journal of nutrition, 2010-10, Vol.104 (8), p.1129-1138

2010

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Comprehensive studies on the trans fatty acid content of Austrian foods: Convenience products, fast food and fats

Food chemistry, 2008-06, Vol.108 (3), p.1054-1060

2008

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The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents

Molecular nutrition & food research, 2007-04, Vol.51 (4), p.496-504

2007

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Plasma antioxidants and lipid oxidation after submaximal resistance exercise in men

European journal of nutrition, 2004-02, Vol.43 (1), p.2-6

2004

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Endurance exercise and DNA stability: Is there a link to duration and intensity?

Mutation research, 2009-07, Vol.682 (1), p.28-38

2009

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Effects of α-, γ-, and δ-Tocopherols on the Autoxidation of Purified Rapeseed Oil Triacylglycerols in a System Containing Low Oxygen

Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7775-7780

2003

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Effects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating

European journal of lipid science and technology, 2000-10, Vol.102 (10), p.624-629

2000

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Antioxidative potential of tocotrienols and tocopherols in coconut fat at different oxidation temperatures

European journal of lipid science and technology, 2001-11, Vol.103 (11), p.746-751

2001

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Impact of spinach consumption on DNA stability in peripheral lymphocytes and on biochemical blood parameters: results of a human intervention trial

European journal of nutrition, 2011-10, Vol.50 (7), p.587-594

2011

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Separation and isolation of β-sitosterol oxides and their non-mutagenic potential in the Salmonella microsome assay

Food chemistry, 2010, Vol.118 (1), p.133-140

2010

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Prevention of oxidative DNA damage in inner organs and lymphocytes of rats by green tea extract

European journal of nutrition, 2010-06, Vol.49 (4), p.227-234

2010

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γ- and δ-tocopherols are more effective than α-tocopherol on the autoxidation of a 10% rapeseed oil triacylglycerol-in-water emulsion with and without a radical initiator

European journal of lipid science and technology, 2004-01, Vol.106 (1), p.44-51

2004

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Determination of cholesterol oxidation products in raw and processed beef and pork preparations

European food research & technology, 2007-04, Vol.224 (6), p.797-800

2007

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Effect of roasting on the radical scavenging activity of cocoa beans

European food research & technology, 2006-02, Vol.222 (3-4), p.368-375

2006

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Acute impact of submaximal resistance exercise on immunological and hormonal parameters in young men

Journal of sports sciences, 2003-12, Vol.21 (12), p.1001-1008

2003

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Effect of α- and delta-tocopherol on the oxidative stability of a mixed hydrogenated fat under frying conditions

European food research & technology, 2005-08, Vol.221 (3-4), p.291-297

2005

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1H NMR spectroscopy as tool to follow changes in the fatty acids of fish oils

European journal of lipid science and technology, 2008-02, Vol.110 (2), p.141-148

2008

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Effects of seed damage on the oxidative stability of poppy seed oil

European journal of lipid science and technology, 2003-05, Vol.105 (5), p.219-224

2003

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Selected quality parameters of salmon and meat when fried with or without added fat

International journal for vitamin and nutrition research, 2006-07, Vol.76 (4), p.238-246

2006

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Tocopherols and total phenolics in 10 different nut types

Instant coffee with high chlorogenic acid levels protects humans against oxidative damage of macromolecules

Vegetables and PUFA-rich plant oil reduce DNA strand breaks in individuals with type 2 diabetes

No Indications of Persistent Oxidative Stress in Response to an Ironman Triathlon

Gamma-tocopherol - an underestimated vitamin?

Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (Salmo salar)

Antioxidant responses to an acute ultra-endurance exercise: impact on DNA stability and indications for an increased need for nutritive antioxidants in the early recovery phase

Comprehensive studies on the trans fatty acid content of Austrian foods: Convenience products, fast food and fats

The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents

Plasma antioxidants and lipid oxidation after submaximal resistance exercise in men

Endurance exercise and DNA stability: Is there a link to duration and intensity?

Effects of α-, γ-, and δ-Tocopherols on the Autoxidation of Purified Rapeseed Oil Triacylglycerols in a System Containing Low Oxygen

Effects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating

Antioxidative potential of tocotrienols and tocopherols in coconut fat at different oxidation temperatures

Impact of spinach consumption on DNA stability in peripheral lymphocytes and on biochemical blood parameters: results of a human intervention trial

Separation and isolation of β-sitosterol oxides and their non-mutagenic potential in the Salmonella microsome assay

Prevention of oxidative DNA damage in inner organs and lymphocytes of rats by green tea extract

γ- and δ-tocopherols are more effective than α-tocopherol on the autoxidation of a 10% rapeseed oil triacylglycerol-in-water emulsion with and without a radical initiator

Determination of cholesterol oxidation products in raw and processed beef and pork preparations

Effect of roasting on the radical scavenging activity of cocoa beans

Acute impact of submaximal resistance exercise on immunological and hormonal parameters in young men

Effect of α- and delta-tocopherol on the oxidative stability of a mixed hydrogenated fat under frying conditions

1H NMR spectroscopy as tool to follow changes in the fatty acids of fish oils

Effects of seed damage on the oxidative stability of poppy seed oil

Selected quality parameters of salmon and meat when fried with or without added fat

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