Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils by Jakub FIŠNAR, Monika SABOLOVÁ, Zuzana RÉBLOVÁ

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Prooxidant capacity of thermoxidised plant oils by Zuzana RÉBLOVÁ, Šárka SOUČKOVÁ, Jakub FIŠNAR, Richard KOPLÍK

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Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils by Zuzana RÉBLOVÁ, Jakub FIŠNAR, Dana TICHOVSKÁ, Marek DOLEŽAL, Kristýna JOUDALOVÁ

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Tocochromanol content in commercially prepared fried foods by Monika SABOLOVÁ, Štěpán CZORNYJ, Jakub FIŠNAR, Marek DOLEŽAL, Dominika SOSNOVÁ, Kateřina MATĚJKOVÁ, Zuzana RÉBLOVÁ

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Loss of Vitamin E While Baking and Heating French Fries by Vojtech Ilko, Dominika Sosnová, Petra Hrůšová, Jakub Fišnar, Štěpán Czornyj, Marek Doležal, Kristina Nakonechna, Zuzana Réblová

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