The influence of the food matrix on the content of cholesterol and oxysterols during simulated process of digestion by Derewiaka, D.

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Cholesterol transformations during heat treatment by Derewiaka, D., Molińska (née Sosińska), E.

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Chemical Composition and Oxidative Stability of Selected Plant Oils by Szterk, Arkadiusz, Roszko, M, Sosińska, E, Derewiaka, D, Lewicki, P. P

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Phytosterol oxides content in selected thermally processed products by Derewiaka, D., Obiedziński, M.

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Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products by Amft, Jonas, Meissner, Philipp M., Steffen‐Heins, Anja, Hasler, Mario, Stöckmann, Heiko, Meynier, Anne, Birault, Lucie, Velasco, Joaquín, Vermoesen, Ann, Perez‐Portabella, Ines, Prió, Blanca, Porcellana, Tito, Forte, Emanuele, Yesiltas, Betül, Merkx, Donny, Hennebelle, Marie, Wang, Jianli, van Duynhoven, John, Losada‐Barreiro, Sonia, Bravo‐Diaz, Carlos, Bernal, Claudio, Abramovič, Helena, Manzanos, María J., Martínez‐Yusta, Andrea, Nieva‐Echevarría, Bárbara, Guillén, María D., Frühwirth, Sarah, Pignitter, Marc, Wołosiak, Rafał, Derewiaka, Dorota, Costa, Marlene, Paiva‐Martins, Fátima, Jacobsen, Charlotte, Schwarz, Karin

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