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Unveiling synergistic antioxidant combinations for α-Tocopherol in emulsions: A spectrophotometric-mathematical approach. Robichon Camille, Villeneuve Pierre, Bohuon Philippe, Baréa Bruno, Barouh Nathalie, Courtois Brigitte, Fine Frédéric, Durand Erwann. 2025. Current Research in Food Science, 11:101134, 10 p.

Natural and synthetic antioxidants prevent the degradation of vitamin D3 fortification in canola oil during baking and in vitro digestion. Goebel Sebastian, Avallone Sylvie, Detchewa Pakkawat, Prasajak Patcharee, Sriwichai Wichien. 2021. Applied Science and Engineering Progress, 14 (2) : 247-258.