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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：17/0 \| 提交时间：2021/09/01 Adzuki bean Antiproliferation Black soybean Cancer cells Cellular antioxidative activity Lentil Mung bean Phytochemicals
	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：24/0 \| 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：10/0 \| 提交时间：2021/09/01 Anthocyanins Antioxidants Black soybean Dehulled bean DPPH FRAP HPLC Isoflavones ORAC Phenolic acids Seed coat
	Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes 期刊论文 Journal of Food Science,2007, 卷号: 72, 期号: 2, 页码: S167-S177 作者: Xu, Baojun; Yuan, Shaohong; Chang, Sam K. C. 收藏 \| 浏览/下载：22/0 \| 提交时间：2021/09/01 Antioxidants Black bean Color Cool season legumes Phenolics