Effect of temperature on the antioxidant activity of phenolic acids by Zuzana Réblová

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Czech medicinal plants as possible sources of antioxidants by Lucie BUŘIČOVÁ, Zuzana RÉBLOVÁ

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Content of polymerised triacylglycerols in fat of fried foods by Liliya Mekhanoshina, Zuzana Réblová

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Ability of phenolic acids to protect α-tocopherol by Zuzana Réblová, Petra Okrouhlá

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Dietary intake of antioxidants in the Czech RepublicDietary by Kristýna Joudalová, Zuzana Réblová

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

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The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines by Zuzana Reblová, Santiago P. Aubourg, Jan Pokorný

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Oxidative changes of vegetable oils during microwave heating by Jana Dostálová, Pavel Hanzlík, Zuzana Réblová, Jan Pokorný

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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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Relationship between the fat and oil composition and their initial oxidation rate during storage by Monika Sabolová, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, Zuzana Réblová

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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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Changes on Storage of Peanut Oils Containing High Levels of Tocopherols and β-Carotene by Jan Pokorný, Lucie Parkányiová, Zuzana Réblová, Ludmila Trojáková, Hidetoschi Sakurai, Tatsuo Uematsu, Mitsuyoshi Miyahara, Tomohiro Yano

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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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Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves by Lucie Buřičová, Mirjana Andjelkovic, Anna Čermáková, Zuzana Réblová, Ondřej Jurček, Erkki Kolehmainen, Roland Verhé, František Kvasnička

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