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6 in total

1. Vitamin E as a food additive.

Authors: L A Witting
Journal: J Am Oil Chem Soc Date: 1975-02 Impact factor: 1.849

2. Comparison of dried milk preparations for babies on sale in 7 European countries. II. Folic acid, vitamin B6, thiamin, riboflavin, and vitamin E.

Authors: J E Ford; J W Porter; K J Scott; S Y Thompson; J Le Marquand; A S Truswell
Journal: Arch Dis Child Date: 1974-11 Impact factor: 3.791

3. Low-dose eicosapentaenoic or docosahexaenoic acid administration modifies fatty acid composition and does not affect susceptibility to oxidative stress in rat erythrocytes and tissues.

Authors: G Calviello; P Palozza; P Franceschelli; G M Bartoli
Journal: Lipids Date: 1997-10 Impact factor: 1.880

4. [Fatty acids in 80 brands of edible vegetable oil and in 14 brands of mayonnaise (author's transl)].

Authors: H Heckers; K Henneking; F W Schmahl; K Huth
Journal: Klin Wochenschr Date: 1976-07-15

Review 5. Vitamin E function and requirements in relation to PUFA.

Authors: Daniel Raederstorff; Adrian Wyss; Philip C Calder; Peter Weber; Manfred Eggersdorfer
Journal: Br J Nutr Date: 2015-08-21 Impact factor: 3.718

6. The effect of camelina oil (α-linolenic acid) and canola oil (oleic acid) on lipid profile, blood pressure, and anthropometric parameters in postmenopausal women.

Authors: Małgorzata A Dobrzyńska; Juliusz Przysławski
Journal: Arch Med Sci Date: 2020-03-31 Impact factor: 3.318

6 in total