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Food Chemistry, Vol. 78, Iss. 2, 2002-08 ,pp. : 207-211

Elsevier

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Contribution of -tocopherol to olive oil stability

By Blekas G.   Tsimidou M.   Boskou D.  

Food Chemistry, Vol. 52, Iss. 3, 1995-01 ,pp. : 289-294

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Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: (III) Oil stability, tocopherol content and some mineral contents (Mn, Fe, Cu)

By Parcerisa J.   Rafecas M.   Castellote A.I.   Codony R.   Farran A.   Garcia J.   Gonzalez C.   Lopez A.   Romero A.   Boatella J.  

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Preservation of alpha-tocopherol in sunflower oil by herbs and spices

By Beddows Clifford G.   Jagait Charanjit   Kelly Michael J.  

International Journal of Food Sciences and Nutrition, Vol. 51, Iss. 5, 2000-09 ,pp. : 327-339

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Effect of Oxidized Fish Oil and -Tocopherol on the Peroxidation of Erythrocyte Membrane Phospholipids in Rats

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Food and Chemical Toxicology, Vol. 37, Iss. 5, 1999-05 ,pp. : 509-513

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