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	An investigation on phenolic and antioxidant capacity of under-utilized food legumes consumed in China 期刊论文 Foods,2020, 卷号: 9, 期号: 4 作者: Zhang, Yaqian; Meenu, Maninder; Yu, Hansong; Xu, Baojun Adobe PDF(276Kb) \| 收藏 \| 浏览/下载：43/23 \| 提交时间：2021/04/23 Antioxidant ability Flavonoids High-performance liquid chromatography (HPLC) Phenolics Tannins Under-utilized food legumes
	Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review 评论文章 2018 作者: Zhu, Fengmei; Du, Bin; Xu, Baojun Adobe PDF(1413Kb) \| 收藏 \| 浏览/下载：81/48 \| 提交时间：2021/04/23 animal model anti-inflammatory property food legumes Fruits and vegetables phytochemicals
	Inhibitory effects of phenolics and saponins from commonly consumed food legumes in China against digestive enzymes pancreatic lipase and α-Glycosidase 期刊论文 International Journal of Food Properties,2015, 卷号: 18, 期号: 10, 页码: 2246-2255 作者: Liu, Rui; Xu, Baojun Adobe PDF(534Kb) \| 收藏 \| 浏览/下载：39/21 \| 提交时间：2021/04/23 Anti-diabetes Anti-obesity Food legumes Pancreatic lipase α-glycosidase
	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 Antioxidant activity Boiling Cool season food legumes Legumes ORAC Peas and lentils Phenolics Soaking Steaming
	Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro 期刊论文 Journal of Food Science,2007, 卷号: 72, 期号: 7, 页码: S522-S527 作者: Xu, Baojun; Yuan, Shaohong; Chang, Sam K. C. 收藏 \| 浏览/下载：12/0 \| 提交时间：2021/09/01 Antioxidant activity Food legumes LDL oxidation Phenolic substances