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	A critical review on polyphenols and health benefits of black soybeans 评论文章 2017 作者: Ganesan, Kumar; Xu, Baojun Adobe PDF(1140Kb) \| 收藏 \| 浏览/下载：52/21 \| 提交时间：2021/04/23 Antioxidants Black soybean Health benefits Human diseases Polyphenols
	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
	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：11/0 \| 提交时间：2021/09/01 Anticancer Black beans Black soybean Cellular antioxidants Phenolics Phytic acid Pinto beans Saponin Thermal processing Yellow soybean
	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
	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：28/0 \| 提交时间：2021/09/01 Anthocyanins Antioxidants Black soybean Boiling DPPH FRAP HPLC Isoflavones ORAC Phenolic acids Steaming Total phenolics Yellow soybean