Prooxidant activity of oxidized alpha-tocopherol in vegetable oils

Antioxidant Mechanisms of Trolox and ascorbic acid on the oxidation of riboflavin in milk under light

Effects and prooxidant mechanisms of oxidized a-tocopherol on the oxidative stability of soybean oil

Effects of antioxidants on the oxidative stability of oils containing arachidonic, docosapentaenoic and docosahexaenoic acids

Hydroperoxide as a prooxidant in the oxidative stability of soybean oil

Effect of soybean oil and oxidized soybean oil on the stability of beta-carotene

Photoinduced generation of 2,3-butanedione from riboflavin

Singlet oxygen oxidation rates of α-, γ-, and δ-tocopherols

Stability of α-, γ-, or δ-tocopherol during soybean oil oxidation

Hydrogenation and interesterification effects on the oxidative stability and melting point of soybean oil