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Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines 期刊论文
Food Chemistry,2012, 卷号: 134, 期号: 3, 页码: 1287-1296
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：16/0  |  提交时间：2021/09/01
Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing 期刊论文
Food Chemistry,2011, 卷号: 129, 期号: 3, 页码: 974-981
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：10/0  |  提交时间：2021/09/01
Comparative studies on the chemical and cell-based antioxidant activities and antitumor cell proliferation properties of soy milk manufactured by conventional and commercial UHT methods 期刊论文
Journal of Agricultural and Food Chemistry,2010, 卷号: 58, 期号: 6, 页码: 3558-3566
作者:  Xu, Baojun;  Chang, Sam K. C.;  Liu, Zhisheng;  Yuan, Shaohong;  Zou, Yanping
收藏  |  浏览/下载：14/0  |  提交时间：2021/09/01
Isoflavones, flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods 期刊论文
Journal of Agricultural and Food Chemistry,2009, 卷号: 57, 期号: 11, 页码: 4706-4717
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：11/0  |  提交时间：2021/09/01
Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing 期刊论文
Journal of Agricultural and Food Chemistry,2009, 卷号: 57, 期号: 11, 页码: 4754-4764
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：23/0  |  提交时间：2021/09/01
Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region 期刊论文
Journal of Agricultural and Food Chemistry,2008, 卷号: 56, 期号: 19, 页码: 9102-9113
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：11/0  |  提交时间：2021/09/01
Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes 期刊论文
Food Chemistry,2008, 卷号: 110, 期号: 1, 页码: 1-13
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：30/0  |  提交时间：2021/09/01
Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods 期刊论文
Journal of Food Science,2008, 卷号: 73, 期号: 2, 页码: H19-H27
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：11/0  |  提交时间：2021/09/01
Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing 期刊论文
Journal of Agricultural and Food Chemistry,2008, 卷号: 56, 期号: 17, 页码: 7957-7963
作者:  Yuan, Shaohong;  Chang, Sam K. C.;  Liu, Zhisheng;  Xu, Baojun
收藏  |  浏览/下载：12/0  |  提交时间：2021/09/01
Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones 期刊论文
Journal of Agricultural and Food Chemistry,2008, 卷号: 56, 期号: 18, 页码: 8365-8373
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载：9/0  |  提交时间：2021/09/01