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Vitamin E

Journal of the science of food and agriculture, 2000-05, Vol.80 (7), p.913-938

2000

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Influence of folic acid-fortified foods on folate status in a folate depletion–repletion rat model

British journal of nutrition, 2001-04, Vol.85 (4), p.441-446

2001

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Influence of dietary α-tocopherol on tocopherol concentrations in chick tissues

British poultry science, 1991-05, Vol.32 (2), p.391-397

1991

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Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

British journal of nutrition, 1994-01, Vol.71 (1), p.53-65

1994

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Effects of Preparation and Cooking of Folic Acid-Fortified Foods on the Availability of Folic Acid in a Folate Depletion/Repletion Rat Model

Journal of agricultural and food chemistry, 2001-09, Vol.49 (9), p.4508-4512

2001

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Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry

Journal of food science, 2000-10, Vol.65 (7), p.1138-1141

2000

Volltextzugriff (PDF)

Plasma, liver and kidney folate and plasma homocysteine concentrations are poor response variables at very low dietary folate intakes, in a folate depletion/repletion rat model

International journal of food sciences and nutrition, 2002, Vol.53 (1), p.35-42

2002

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Lipid stability in meat and meat products

Meat science, 1998, Vol.49, p.S73-S86

1998

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Newer aspects of micronutrients in chronic disease: vitamin E

Proceedings of the Nutrition Society, 1994-11, Vol.53 (3), p.571

1994

Volltextzugriff (PDF)

Optimal nutrition: vitamin E

Proceedings of the Nutrition Society, 1999-05, Vol.58 (2), p.459

1999

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Vitamin E and meat quality

Proceedings of the Nutrition Society, 1994-07, Vol.53 (2), p.289

1994

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Stability of astaxanthin and canthaxanthin in raw and smoked atlantic salmon ( Salmo salar) during frozen storage

Food chemistry, 1998-11, Vol.63 (3), p.313-317

1998

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Uptake of α-tocopherol in porcine plasma and tissues

Meat science, 1996-12, Vol.44 (4), p.275-283

1996

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Influence of heated vegetable oils and alpha-tocopheryl acetate supplementation on alpha-tocopherol, fatty acids and lipid peroxidation in chicken muscle

British poultry science, 1993-05, Vol.34 (2), p.367-381

1993

Volltextzugriff (PDF)

Supranutritional vitamin E supplementation in pigs: Influence on subcellular deposition of α-tocopherol and on oxidative stability by conventional and derivative spectrophotometry

Meat science, 1997-11, Vol.47 (3), p.301-310

1997

Volltextzugriff (PDF)

Oxidative stability and alpha-tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary alpha-tocopheryl acetate

British poultry science, 1996-09, Vol.37 (4), p.787-795

1996

Volltextzugriff (PDF)

Vitamin E: Special issue devoted to critical reviews produced within the EU Concerted Action Nutritional Enhancement of Plant-based Food in European Trade(NEODIET)

Journal of the science of food and agriculture, 2000, Vol.80 (7), p.913-938

2000

Volltextzugriff (PDF)

Nutritional implications of a meatless diet

Proceedings of the Nutrition Society, 1994-07, Vol.53 (2), p.297

1994

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Vitamin E

International journal for vitamin and nutrition research, 1993, Vol.63 (4), p.260

1993

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Vitamin E

Influence of folic acid-fortified foods on folate status in a folate depletion–repletion rat model

Influence of dietary α-tocopherol on tocopherol concentrations in chick tissues

Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

Effects of Preparation and Cooking of Folic Acid-Fortified Foods on the Availability of Folic Acid in a Folate Depletion/Repletion Rat Model

Measuring Oxidative Stability of Beef Muscles Obtained from Animals Supplemented with Vitamin E Using Conventional and Derivative Spectrophotometry

Plasma, liver and kidney folate and plasma homocysteine concentrations are poor response variables at very low dietary folate intakes, in a folate depletion/repletion rat model

Lipid stability in meat and meat products

Newer aspects of micronutrients in chronic disease: vitamin E

Optimal nutrition: vitamin E

Vitamin E and meat quality

Stability of astaxanthin and canthaxanthin in raw and smoked atlantic salmon ( Salmo salar) during frozen storage

Uptake of α-tocopherol in porcine plasma and tissues

Influence of heated vegetable oils and alpha-tocopheryl acetate supplementation on alpha-tocopherol, fatty acids and lipid peroxidation in chicken muscle

Supranutritional vitamin E supplementation in pigs: Influence on subcellular deposition of α-tocopherol and on oxidative stability by conventional and derivative spectrophotometry

Oxidative stability and alpha-tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary alpha-tocopheryl acetate

Vitamin E: Special issue devoted to critical reviews produced within the EU Concerted Action Nutritional Enhancement of Plant-based Food in European Trade(NEODIET)

Nutritional implications of a meatless diet

Vitamin E

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