M. Arts

Structure and activity in assessing antioxidant activity in vitro and in vivo A critical appraisal illustrated with the flavonoids.

A. Bast, G. Haenen, M. Coleman, 2006, Environmental toxicology and pharmacology.

Interactions between flavonoids and proteins: effect on the total antioxidant capacity.

A. Bast, G. Haenen, S. Beetstra, 2002, Journal of agricultural and food chemistry.

A new approach to assess the total antioxidant capacity using the TEAC assay

A. Bast, G. Haenen, M. Arts, 2004 .

A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures

A. Bast, G. Haenen, M. Arts, 2003 .

Masking of antioxidant capacity by the interaction of flavonoids with protein.

A. Bast, G. Haenen, M. Arts, 2001, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Oxidative degradation of lipids during mashing.

Martin J. Mueller, A. Bast, G. Haenen, 2007, Journal of agricultural and food chemistry.

Antioxidant capacity of reaction products limits the applicability of the Trolox Equivalent Antioxidant Capacity (TEAC) assay.

A. Bast, G. Haenen, M. Arts, 2004, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Assessing antioxidant activity

M. Arts, 2007 .