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Phytochemical profiles of black and yellow soybeans as affected by roasting 期刊论文
International Journal of Food Properties,2017, 卷号: 20, 期号: 12, 页码: 3179-3190
作者:  Zhou, Rongrong;  Cai, Weixi;  Xu, Baojun
Adobe PDF(1520Kb)  |  收藏  |  浏览/下载：33/13  |  提交时间：2021/04/23
Vitamin D2, Ergosterol, and Vitamin B2 Content in Commercially Dried Mushrooms Marketed in China and Increased Vitamin D2 Content Following UV-C Irradiation 期刊论文
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition,2017, 卷号: 87, 期号: 5-6, 页码: 237-246
作者:  Huang, Guocheng;  Cai, Weixi;  Xu, Baojun
收藏  |  浏览/下载：11/0  |  提交时间：2021/04/23
Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination 期刊论文
LWT - Food Science and Technology,2017, 卷号: 75, 页码: 488-496
作者:  Huang, Guocheng;  Cai, Weixi;  Xu, Baojun
收藏  |  浏览/下载：13/0  |  提交时间：2021/04/23
From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking 期刊论文
Food Chemistry,2016, 卷号: 191, 页码: 81-90
作者:  Tang, Yayuan;  Cai, Weixi;  Xu, Baojun
收藏  |  浏览/下载：13/0  |  提交时间：2021/04/23
Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities 期刊论文
Food Chemistry,2016, 卷号: 201, 页码: 350-360
作者:  Luo, Jiaqiang;  Cai, Weixi;  Wu, Tong;  Xu, Baojun
收藏  |  浏览/下载：14/0  |  提交时间：2021/04/23
Comparison of the chemical profiles and antioxidant and antidiabetic activities of extracts from two ganoderma species (Agaricomycetes) 期刊论文
International Journal of Medicinal Mushrooms,2016, 卷号: 18, 期号: 7, 页码: 609-620
作者:  Tang, Xiaoqing;  Cai, Weixi;  Xu, Baojun
收藏  |  浏览/下载：11/0  |  提交时间：2021/04/23
Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China 期刊论文
Food Science and Human Wellness,2015, 卷号: 4, 期号: 3, 页码: 123-132
作者:  Tang, Yayuan;  Cai, Weixi;  Xu, Baojun
收藏  |  浏览/下载：14/0  |  提交时间：2021/04/23
Ginsenosides and amino acids in flavored ginseng chips as affected byfood formulation and processing technology 期刊论文
LWT - Food Science and Technology,2015, 卷号: 62, 期号: 1, 页码: 517-524
作者:  
收藏  |  浏览/下载：10/0  |  提交时间：2021/04/23
Kinetic changes of nutrients and antioxidant capacities of germinated soybean (glycine max l.) and mung bean (vigna radiata l.) with germination time 评论文章
2014
作者:  Huang, Xiya;  Cai, Weixi;  Xu, Baojun
收藏  |  浏览/下载：13/0  |  提交时间：2021/04/23
Food quality improvement of soy milk made from short-time germinated soybeans 期刊论文
Foods,2013, 卷号: 2, 期号: 2, 页码: 198-212
作者:  Jiang, Susu;  Cai, Weixi;  Xu, Baojun
Adobe PDF(705Kb)  |  收藏  |  浏览/下载：35/18  |  提交时间：2021/04/23