Vitamin E in foods from high and low linoleic acid diets

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	Year	Citations
Vitamin E content of foods. Patrick J. McLaughlin, John L. Weihrauch PubMed	1979	268
Vitamin E content of foods Patrick J. McLaughlin, John L. Weihrauch Journal of the American Dietetic Association Food ChemistryNutritionNutrient BioavailabilityVitamin E ContentFood Composition	1979	264
Tocopherols and tocotrienols in finnish foods: Fish and fish products Eeva‐Liisa Syväoja, K. Salminen, Vieno Piironen, Journal of the American Oil Chemists Society NutritionLake FishNutraceutical IngredientFood AnalysisFood Chemistry	1985	75
Lipid composition of selected vegetable oils D. L. Carpenter, Joanna Lehmann, Blanche S. Mason, Journal of the American Oil Chemists Society Food ChemistryNutritionLipid AnalysisEngineeringFood Composition	1976	74
Vitamin E in foods: Determination of tocols and tocotrienols Hal T. Slover, Joanna Lehmann, R. J. Valis Journal of the American Oil Chemists Society Food ChemistryNutritionVitamin ETocopherol ContentMicronutrients	1969	73
Composition of diets containing 25 and 35 percent calories from fat. Analyzed vs. calculated values Mary W. Marshall, James M. Iacono, Calvert W. Young, Journal of the American Dietetic Association ObesityNutritionBody CompositionFood CompositionClinical Nutrition	1975	18
Liquid-chromatographic determination of alpha- and gamma-tocopherols in erythrocytes, with fluorescence detection. J. Lehmann, H L Martin Clinical Chemistry Blood CellPacked CellsLaboratory HematologyGas ChromatographyBioanalysis	1983	12

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