中文| English

学校主页 | 图书馆

  

浏览/检索结果:共14条，第1-10条

已选(0)清除 条数/页：   排序方式：
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：39/21  |  提交时间：2021/04/23
Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing 期刊论文
Journal of the Science of Food and Agriculture,2019, 卷号: 99, 期号: 12, 页码: 5565-5576
作者:  Liu, Yongxiang;  Cai, Chunzhi;  Yao, Yiliang;  Xu, Baojun
Adobe PDF(538Kb)  |  收藏  |  浏览/下载：43/27  |  提交时间：2021/04/23
Black truffle aqueous extract attenuates oxidative stress and inflammation in STZ-induced Hyperglycemic rats via Nrf2 and NF-κB pathways 期刊论文
Frontiers in Pharmacology,2018, 卷号: 9
作者:  Zhang, Tongze;  Jayachandran, Muthukumaran;  Ganesan, Kumar;  Xu, Baojun
Adobe PDF(1448Kb)  |  收藏  |  浏览/下载：34/10  |  提交时间：2021/04/23
A comparative study on anthocyanin, saponin, and oil profiles of black and red seed coat peanut (Arachis hypogacea) grown in China 期刊论文
International Journal of Food Properties,2017, 卷号: 20, 页码: S131-S140
作者:  Kuang, Qianjun;  Yu, Yingyao;  Attree, Roopam;  Xu, Baojun
Adobe PDF(1281Kb)  |  收藏  |  浏览/下载：43/28  |  提交时间：2021/04/23
Characterization and quantification of flavonoids and saponins in adzuki bean (Vigna angularis L.) by HPLC-DAD-ESI-MSn analysis 期刊论文
Chemistry Central Journal,2017, 卷号: 11, 期号: 1
作者:  Liu, Rui;  Cai, Zongwei;  Xu, Baojun
Adobe PDF(2582Kb)  |  收藏  |  浏览/下载：27/14  |  提交时间：2021/04/23
Quantification and characterization of phenolic acids in foods 著作章节
出自: Phenolic Acids: Properties, Food Sources and Health Effects, New York, USA:Nova Science Publishers, Inc., 2016, 页码: 105-128
作者:  Yu, Xiaoming;  Xu, Baojun
收藏  |  浏览/下载：12/0  |  提交时间：2021/04/23
Phenolic substance characterization and chemical and cell-Based antioxidant activities of 11 lentils grown in the Northern United States 期刊论文
Journal of Agricultural and Food Chemistry,2010, 卷号: 58, 期号: 3, 页码: 1509-1517
作者:  Xu, Baojun;  Chang, Sam K.C.
Adobe PDF(2313Kb)  |  收藏  |  浏览/下载：31/13  |  提交时间：2021/04/23
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
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
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：10/0  |  提交时间：2021/09/01