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	A critical review on the stability of natural food pigments and stabilization techniques 期刊论文 Food Research International,2024, 卷号: 179 作者: Wijesekara, Tharuka; Xu, Baojun 收藏 \| 浏览/下载：22/0 \| 提交时间：2024/03/12 Anthocyanins Betalains Carotenoids Chlorophyll Pigment stability
	New insights into chemical compositions and health-promoting effects of black beans (Phaseolus vulgaris L.) 期刊论文 Food Frontiers,2023, 卷号: 4, 期号: 3, 页码: 1019-1038 作者: Meenu, Maninder; Chen, Pengyu; Mradula, Mradula; Chang, Sam K.C.; Xu, Baojun 收藏 \| 浏览/下载：18/0 \| 提交时间：2023/11/21 anthocyanins black beans health-promoting effects nutritional composition Phaseolus vulgaris phytochemicals
	A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China 期刊论文 Journal of Pharmaceutical and Biomedical Analysis,2019, 卷号: 172, 页码: 268-277 作者: Zheng, Jingyun; Meenu, Maninder; Xu, Baojun 收藏 \| 浏览/下载：16/0 \| 提交时间：2021/04/23 Anthocyanins Bioactive compounds Edible flowers Flavonoids Phenolic acids
	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 Anthocyanins Antioxidants Isoflavones Phenolic Roasting Saponins Soybean Trypsin inhibitors
	Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea L.) 期刊论文 Industrial Crops and Products,2015, 卷号: 67, 页码: 448-456 作者: Attree, Roopam; Du, Bin; Xu, Baojun 收藏 \| 浏览/下载：8/0 \| 提交时间：2021/04/23 Anthocyanins Antioxidant Arachis hypogaea L. Cotyledon Peanut seed coat Phenolics
	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 Anthocyanins Antioxidants Black bean DPPH Flavan-3-ols Flavonols FRAP HPLC ORAC Phenolic acids Pinto bean Processing Total phenolics
	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 Anthocyanins Antioxidants Black soybean Dehulled bean DPPH FRAP HPLC Isoflavones ORAC Phenolic acids Seed coat
	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 Anthocyanins Antioxidants DPPH Flavonols FRAP HPLC Isoflavones North Dakota soybean cultivars ORAC Phenolic acids Total phenolics
	Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing 期刊论文 Journal of Agricultural and Food Chemistry,2008, 卷号: 56, 期号: 16, 页码: 7165-7175 作者: Xu, Baojun; Chang, Sam K. C. 收藏 \| 浏览/下载：27/0 \| 提交时间：2021/09/01 Anthocyanins Antioxidants Black soybean Boiling DPPH FRAP HPLC Isoflavones ORAC Phenolic acids Steaming Total phenolics Yellow soybean