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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
Phytochemical profiles of black and yellow soybeans as affected by roasting 期刊论文
International Journal of Food Properties,2017, 卷号: 20, 期号: 12, 页码: 3179-3190
作者:  Zhou, Rongrong;  Cai, Weixi;  Xu, Baojun
Adobe PDF(1520Kb)  |  收藏  |  浏览/下载：36/14  |  提交时间：2021/04/23
Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination 期刊论文
LWT - Food Science and Technology,2017, 卷号: 75, 页码: 488-496
作者:  Huang, Guocheng;  Cai, Weixi;  Xu, Baojun
收藏  |  浏览/下载：15/0  |  提交时间：2021/04/23
A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China 期刊论文
Food Chemistry,2015, 卷号: 174, 页码: 202-213
作者:  Xu, Lu;  Du, Bin;  Xu, Baojun
收藏  |  浏览/下载：12/0  |  提交时间：2021/04/23
Kinetic changes of nutrients and antioxidant capacities of germinated soybean (glycine max l.) and mung bean (vigna radiata l.) with germination time 评论文章
2014
作者:  Huang, Xiya;  Cai, Weixi;  Xu, Baojun
收藏  |  浏览/下载：14/0  |  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：15/0  |  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：13/0  |  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：13/0  |  提交时间：2021/09/01
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：11/0  |  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：29/0  |  提交时间：2021/09/01