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Environmental Toxicology and Pharmacology|July 26, 2011
Structure and activity in assessing antioxidant activity in vitro and in vivo A critical appraisal illustrated with the flavonoidsGuido R M M Haenen, Mariken J T J Arts, Aalt Bast, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|November 25, 2003
Antioxidant capacity of reaction products limits the applicability of the Trolox Equivalent Antioxidant Capacity (TEAC) assayMariken J T J Arts, Guido R M M Haenen, Hans-Peter Voss, et al.Journal of Agricultural and Food Chemistry|July 20, 2007
Oxidative degradation of lipids during mashingMariken J T J Arts, Christoph Grun, Ruud L de Jong, et al.Journal of Agricultural and Food Chemistry|February 21, 2002
Interactions between flavonoids and proteins: effect on the total antioxidant capacityMariken J T J Arts, Guido R M M Haenen, Lonneke C Wilms, et al.Pageof 1