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Soybean supply chain management and sustainability: A systematic literature review 评论文章
2020
作者:  Jia, Fu;  Peng, Sujie;  Green, Jonathan;  Koh, Lenny;  Chen, Xiaowei
收藏  |  浏览/下载:18/0  |  提交时间:2025/06/12
Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China 期刊论文
International Journal of Food Properties,2018, 卷号: 20, 页码: S2887-S2898
作者:  Yu, Hansong;  Liu, Ruixue;  Hu, Yaohui;  Xu, Baojun
Adobe PDF(1440Kb)  |  收藏  |  浏览/下载:41/15  |  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
A critical review on polyphenols and health benefits of black soybeans 评论文章
2017
作者:  Ganesan, Kumar;  Xu, Baojun
Adobe PDF(1140Kb)  |  收藏  |  浏览/下载:52/21  |  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 study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines 期刊论文
Food Chemistry,2012, 卷号: 134, 期号: 3, 页码: 1287-1296
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载:18/0  |  提交时间:2021/09/01
Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing 期刊论文
Food Chemistry,2011, 卷号: 129, 期号: 3, 页码: 974-981
作者:  Xu, Baojun;  Chang, Sam K. C.
收藏  |  浏览/下载:11/0  |  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