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Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties 期刊论文
Food Chemistry,2021, 卷号: 345
作者:  Yu, Xiaoming;  Meenu, Maninder;  Xu, Baojun;  Yu, Hansong
收藏  |  浏览/下载：18/0  |  提交时间：2021/04/23
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
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
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
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