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	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：12/0 \| 提交时间：2021/09/01 Antioxidants DPPH FRAP HPLC Isoflavones ORAC. Phenolic acids Processing Soy milk Total phenolics UHT
	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
	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：12/0 \| 提交时间：2021/09/01 Anthocyanins Antioxidants DPPH Flavonols FRAP HPLC Isoflavones North Dakota soybean cultivars ORAC Phenolic acids Total phenolics
	Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods 期刊论文 Journal of Food Science,2008, 卷号: 73, 期号: 2, 页码: H19-H27 作者: Xu, Baojun; Chang, Sam K. C. 收藏 \| 浏览/下载：11/0 \| 提交时间：2021/09/01 Black beans DPPH radical scavenging activity ORAC Processing Total phenolic content
	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
	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