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ISSN 0306-0012, 1/2012, Volume 41, Issue 3, pp. 113 - 1172
This critical review covers the advances made using the 4-bora-3 a ,4 a -diaza- s -indacene (BODIPY) scaffold as a fluorophore in the design, synthesis and... 
Journal Article
CASE REPORT - CEREBELLAR ATAXIA DUE TO ISOLATED VITAMIN E DEFICIENCY, 01/2005
Ataxia is a common and important neurological finding in medical practice. Severe deficiency of Vitamin E can profoundly affect the central nervous system and... 
Medicine | Vitamin E, Ataxia, Alpha tocopherol transfer protein, Friedreich’s Ataxia, Ataxia with isolated Vitamin E deficiency ms05004 | Health
Journal
Biochemical Engineering Journal, ISSN 1369-703X, 11/2019, Volume 151, p. 107256
Alpha-tocopherol, an essential dietary supplement, synthesized by photosynthetic organisms is the most biologically active antioxidant component of vitamin E... 
Metabolic engineering | Helianthus annuus | Overexpression | Alpha-tocopherol | Cell suspension
Journal Article
The Journal of Nutrition, ISSN 0022-3166, 08/2011, Volume 141, Issue 8, p. 1482
Half-lives of [alpha]-tocopherol in plasma have been reported as 2-3 d, whereas the Elgin Study required >2 y to deplete [alpha]-tocopherol, so gaps exist in... 
Alpha tocopherol | Research
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 10/2015, Volume 45, Issue 2, pp. 284 - 295
In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the... 
Antioxidants | Natural food additives | Colorings | Antimicrobials | Sweeteners | LISTERIA-MONOCYTOGENES | FOOD SCIENCE & TECHNOLOGY | CHITOSAN | ALPHA-TOCOPHEROL | SCIENTIFIC OPINION | FILMS | BUTYLATED HYDROXYTOLUENE | NITRITE | LACTOBACILLUS-REUTERI | ANTIMICROBIAL ACTIVITY | NATAMYCIN | Food additives | Consumer preferences
Journal Article
Annual Review of Plant Biology, ISSN 1543-5008, 1999, Volume 50, pp. 133 - 161
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 01/2014, Volume 35, Issue 1, pp. 42 - 51
Lipid oxidation is, together with microbial growth, the main cause of spoilage of a great variety of foods, such as nuts, fish, meats, whole milk powders,... 
DENSITY POLYETHYLENE | BIODEGRADABLE FILMS | ALCOHOL COPOLYMER EVOH | FOOD SCIENCE & TECHNOLOGY | FROZEN STORAGE | REDUCING/ANTIOXIDANT POWER ASSAY | VINYL ALCOHOL | ALPHA-TOCOPHEROL | FLUORESCENCE DETECTION | OXIDATIVE STABILITY | NATURAL ANTIOXIDANTS | Antioxidants | Packaging | Food | Sauces | Food packaging | Lipids | Oxidation | Foods | Aldehydes
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 2011, Volume 22, Issue 1, pp. 3 - 13
As the continues to improve the nutritional content of their products, challenges in prevention of rancidity have increased due to the presence of more... 
ANTIOXIDANT ACTIVITY | BY-LAYER DEPOSITION | PHASE BETA-LACTOGLOBULIN | FOOD SCIENCE & TECHNOLOGY | WHEY-PROTEIN ISOLATE | POLYUNSATURATED FATTY-ACIDS | ALPHA-TOCOPHEROL | FISH-OIL | OIL ENRICHED MAYONNAISE | METHYL LINOLEATE | IN-WATER EMULSIONS | Antioxidants | Emulsions | Free radicals | Lipids | Droplets | Oxidation | Dispersions | Foods | Rancidity
Journal Article