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The British Journal of Nutrition|August 31, 2004
Effects of peroxidation products in thermoxidised dietary oil in female rats during rearing, pregnancy and lactation on their reproductive performance and the antioxidative status of their offspringCorinna Brandsch, Klaus Eder
Journal of Nutritional Science and Vitaminology|June 29, 2006
Dietary hydrogenated soybean oil affects lipid and vitamin E metabolism in ratsMustafa Naziroglu, Corinna Brandsch
Annals of Nutrition & Metabolism|October 16, 2002
Effect of L-carnitine on weight loss and body composition of rats fed a hypocaloric dietCorinna Brandsch, Klaus Eder
International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition|April 6, 2004
Effects of a dietary oxidized fat on cholesterol in plasma and lipoproteins and the susceptibility of low-density lipoproteins to lipid peroxidation in guinea pigs fed diets with different concentrations of vitamins E and CKlaus Eder, Uta Keller, Corinna Brandsch
The Journal of Nutrition|February 28, 2004
A thermally oxidized dietary oil does not lower the activities of lipogenic enzymes in mammary glands of lactating rats but reduces the milk triglyceride concentrationCorinna Brandsch, Norbert Nass, Klaus Eder
The Journal of Nutrition|June 4, 2002
Thermally oxidized dietary fats increase plasma thyroxine concentrations in rats irrespective of the vitamin E and selenium supplyKlaus Eder, Peter Skufca, Corinna Brandsch
The Journal of Nutrition|August 7, 2002
High dietary iron concentrations enhance the formation of cholesterol oxidation products in the liver of adult rats fed salmon oil with minimal effects on antioxidant statusCorinna Brandsch, Robert Ringseis, Klaus Eder
European Journal of Nutrition|August 17, 2004
Supplementation of vitamins C and E increases the vitamin E status but does not prevent the formation of oxysterols in the liver of guinea pigs fed an oxidised fatUta Keller, Corinna Brandsch, Klaus Eder
The Journal of Nutrition|September 2, 2003
Thermally oxidized dietary fats increase the susceptibility of rat LDL to lipid peroxidation but not their uptake by macrophagesKlaus Eder, Uta Keller, Frank Hirche, et al.
The Journal of Nutrition|November 8, 2002
Excess dietary vitamin E lowers the activities of antioxidative enzymes in erythrocytes of rats fed salmon oilKlaus Eder, Diana Flader, Frank Hirche, et al.
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