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Antioxidant Capacities of Phlorotannins Extracted from the Brown Algae Fucus vesiculosus

Journal of agricultural and food chemistry, 2012-06, Vol.60 (23), p.5874-5883

2012

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Analysis of oxidation products of α-tocopherol in extra virgin olive oil using liquid chromatography–tandem mass spectrometry

Food chemistry, 2020-02, Vol.306, p.125582-125582, Article 125582

2020

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Effect of Drying of Jujubes (Ziziphus jujuba Mill.) on the Contents of Sugars, Organic Acids, α‑Tocopherol, β‑Carotene, and Phenolic Compounds

Journal of agricultural and food chemistry, 2012-09, Vol.60 (38), p.9642-9648

2012

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Both external and internal factors induce heterogeneity in senescing leaves of deciduous trees

Functional plant biology : FPB, 2024-04, Vol.51

2024

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Improvement of the Quality of Wild Rocket (Diplotaxis tenuifolia) with Respect to Health-Related Compounds by Enhanced Growth Irradiance

Journal of agricultural and food chemistry, 2024-05, Vol.72 (17), p.9735-9745

2024

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location and behavior of α-tocopherol in membranes

Molecular nutrition & food research, 2010-05, Vol.54 (5), p.641-651

2010

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Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts

Food chemistry, 2016-12, Vol.213, p.440-449

2016

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B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts

Food chemistry, 2017-04, Vol.221, p.222-227

2017

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Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient

Food chemistry, 2017-02, Vol.216, p.37-44

2017

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Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

Food chemistry, 2017-04, Vol.220, p.337-343

2017

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Modified Folin–Ciocalteu Antioxidant Capacity Assay for Measuring Lipophilic Antioxidants

Journal of agricultural and food chemistry, 2013-05, Vol.61 (20), p.4783-4791

2013

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Determination of the Oxidative Stability of Camellia Oils Using a Chemometrics Tool Based on 1 H NMR Spectra and α-Tocopherol Content

Analytical chemistry (Washington), 2020-01, Vol.92 (1), p.932-939

2020

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Dietary Antioxidants, Circulating Antioxidant Concentrations, Total Antioxidant Capacity, and Risk of All-Cause Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Observational Studies

Advances in nutrition (Bethesda, Md.), 2018-11, Vol.9 (6), p.701-716

2018

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Lipid stability, antioxidant potential and fatty acid composition of broilers breast meat as influenced by quercetin in combination with α-tocopherol enriched diets

Lipids in health and disease, 2015-06, Vol.14 (1), p.61-61, Article 61

2015

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Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

Food chemistry, 2020-05, Vol.311, p.126044-126044, Article 126044

2020

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Phytochemical profiles and antioxidant activity of brown rice varieties

Food chemistry, 2017-07, Vol.227, p.432-443

2017

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Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization

Food research international, 2020-06, Vol.132, p.109070-109070, Article 109070

2020

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Efficient solid phase extraction of α-tocopherol and β-sitosterol from sunflower oil waste by improving the mesoporosity of the zeolitic adsorbent

Food chemistry, 2020-05, Vol.311, p.125890-125890, Article 125890

2020

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Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm)

Food chemistry, 2021-01, Vol.334, p.127589-127589, Article 127589

2021

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Combined microplate-ABTS and HPLC-ABTS analysis of tomato and pepper extracts reveals synergetic and antagonist effects of their lipophilic antioxidative components

Food chemistry, 2017-05, Vol.223, p.62-71

2017

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Effect of farming system on donkey milk composition

Journal of the science of food and agriculture, 2018-05, Vol.98 (7), p.2801-2808

2018

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Determination of α‑Tocopherol in Vegetable Oils Using a Molecularly Imprinted Polymers–Surface-Enhanced Raman Spectroscopic Biosensor

Journal of agricultural and food chemistry, 2013-11, Vol.61 (44), p.10467-10475

2013

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Design and Characterization of Controlled-Release Edible Packaging Films Prepared with Synergistic Whey-Protein Polysaccharide Complexes

Journal of agricultural and food chemistry, 2013-06, Vol.61 (24), p.5824-5833

2013

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Effects of dietary organic zinc and α-tocopheryl acetate supplements on growth performance, meat quality, tissues minerals, and α-tocopherol deposition in broiler chickens

Poultry science, 2017-05, Vol.96 (5), p.1257-1267

2017

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Antioxidant Capacities of Phlorotannins Extracted from the Brown Algae Fucus vesiculosus

Higher PUFA and n-3 PUFA, conjugated linoleic acid, α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses

Analysis of oxidation products of α-tocopherol in extra virgin olive oil using liquid chromatography–tandem mass spectrometry

Effect of Drying of Jujubes (Ziziphus jujuba Mill.) on the Contents of Sugars, Organic Acids, α‑Tocopherol, β‑Carotene, and Phenolic Compounds

Both external and internal factors induce heterogeneity in senescing leaves of deciduous trees

Improvement of the Quality of Wild Rocket (Diplotaxis tenuifolia) with Respect to Health-Related Compounds by Enhanced Growth Irradiance

location and behavior of α-tocopherol in membranes

Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts

B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts

Characterization and storage stability of astaxanthin esters, fatty acid profile and α-tocopherol of lipid extract from shrimp (L. vannamei) waste with potential applications as food ingredient

Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredients

Modified Folin–Ciocalteu Antioxidant Capacity Assay for Measuring Lipophilic Antioxidants

Determination of the Oxidative Stability of Camellia Oils Using a Chemometrics Tool Based on 1 H NMR Spectra and α-Tocopherol Content

Dietary Antioxidants, Circulating Antioxidant Concentrations, Total Antioxidant Capacity, and Risk of All-Cause Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Observational Studies

Lipid stability, antioxidant potential and fatty acid composition of broilers breast meat as influenced by quercetin in combination with α-tocopherol enriched diets

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

Phytochemical profiles and antioxidant activity of brown rice varieties

Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization

Efficient solid phase extraction of α-tocopherol and β-sitosterol from sunflower oil waste by improving the mesoporosity of the zeolitic adsorbent

Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm)

Combined microplate-ABTS and HPLC-ABTS analysis of tomato and pepper extracts reveals synergetic and antagonist effects of their lipophilic antioxidative components

Effect of farming system on donkey milk composition

Determination of α‑Tocopherol in Vegetable Oils Using a Molecularly Imprinted Polymers–Surface-Enhanced Raman Spectroscopic Biosensor

Design and Characterization of Controlled-Release Edible Packaging Films Prepared with Synergistic Whey-Protein Polysaccharide Complexes

Effects of dietary organic zinc and α-tocopheryl acetate supplements on growth performance, meat quality, tissues minerals, and α-tocopherol deposition in broiler chickens

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