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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：17/0  |  提交时间：2021/04/23
A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China 期刊论文
Journal of Pharmaceutical and Biomedical Analysis,2019, 卷号: 172, 页码: 268-277
作者:  Zheng, Jingyun;  Meenu, Maninder;  Xu, Baojun
收藏  |  浏览/下载：16/0  |  提交时间：2021/04/23
Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources 期刊论文
International Journal of Food Properties,2019, 卷号: 22, 期号: 1, 页码: 290-308
作者:  Cheung, Yiuchung;  Meenu, Maninder;  Yu, Xiaoming;  Xu, Baojun
Adobe PDF(2227Kb)  |  收藏  |  浏览/下载：29/14  |  提交时间：2021/04/23
Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China 期刊论文
LWT - Food Science and Technology,2016, 卷号: 72, 页码: 423-431
作者:  Islam, Tahidul;  Yu, Xiaoming;  Xu, Baojun
收藏  |  浏览/下载：22/0  |  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
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
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：9/0  |  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：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：27/0  |  提交时间：2021/09/01