Dr G.J.M. den Hartog

Wang, Y., Li, C., Li, Z., Moalin, M., den Hartog, G. J. M., & Zhang, M. (2024). Computational Chemistry Strategies to Investigate the Antioxidant Activity of Flavonoids-An Overview. Molecules, 29(11), Article 2627. https://doi.org/10.3390/molecules29112627

van Leusden, P., den Hartog, G. J. M., Bast, A., Postema, M., van der Linden, E., & Sagis, L. M. C. (2018). Lipase diffusion in oil-filled, alginate micro- and macrobeads. Food Hydrocolloids, 85, 242-247. https://doi.org/10.1016/j.foodhyd.2018.07.028

Zhang, M., Vervoort, L., Moalin, M., Mommers, A., Douny, C., den Hartog, G. J. M., & Haenen, G. R. M. M. (2018). The chemical reactivity of (-)-epicatechin quinone mainly resides in its Bring. Free Radical Biology and Medicine, 124, 31-39. https://doi.org/10.1016/j.freeradbiomed.2018.05.087

Henatsch, D., den Hartog, G. J. M., Duijvestijn, A. M., Wolffs, P. F., Phielix, E., Stokroos, R. J., & Briede, J. J. (2018). The contribution of alpha-dicarbonyl compound dependent radical formation to the antiseptic effect of honey. Journal of Functional Foods, 45, 239-246. https://doi.org/10.1016/j.jff.2018.04.012

Zanoni, T. B., Pedrosa, T. N., Catarino, C. M., Spiekstra, S. W., de Oliveira, D. P., Den Hartog, G., Bast, A., Hagemann, G., Gibbs, S., de Moraes Barros, S. B., & Maria-Engler, S. S. (2018). Allergens of permanent hair dyes induces epidermal damage, skin barrier loss and IL-1 alpha increase in epidermal in vitro model. Food and Chemical Toxicology, 112, 265-272. https://doi.org/10.1016/j.fct.2017.12.033

van Leusden, P., den Hartog, G. J. M., Bast, A., Postema, M., van der Linden, E., & Sagis, L. M. C. (2017). Permeation of probe molecules into alginate microbeads: Effect of salt and processing. Food Hydrocolloids, 73, 255-261. https://doi.org/10.1016/j.foodhyd.2017.06.028

Sthijns, M. M. J. P. E., den Hartog, G. J. M., Scasso, C., Haenen, J. P., Bast, A., & Haenen, G. R. M. M. (2017). Activation versus inhibition of microsomal glutathione S-transferase activity by acrolein. Dependence on the concentration and time of acrolein exposure. Chemico-Biological Interactions, 275, 116-120. https://doi.org/10.1016/j.cbi.2017.08.001

van Leusden, P., den Hartog, G. J. M., Bast, A., Postema, M., van der Linden, E., & Sagis, L. M. C. (2016). Structure engineering of filled protein microbeads to tailor release of oil droplets in gastric digestion. Food & Function, 7(8), 3539-3547. https://doi.org/10.1039/c6fo00405a

van Leusden, P., den Hartog, G. J. M., Bast, A., Postema, M., van der Linden, E., & Sagis, L. M. C. (2016). Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components. Food Hydrocolloids, 56, 318-324. https://doi.org/10.1016/j.foodhyd.2015.12.017

Kaminskyy, D., den Hartog, G. J., Wojtyra, M., Lelyukh, M., Gzella, A., Bast, A., & Lesyk, R. (2016). Antifibrotic and anticancer action of 5-ene amino/iminothiazolidinones. European Journal of Medicinal Chemistry, 112, 180-195. https://doi.org/10.1016/j.ejmech.2016.02.011