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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
Soybean
Supply chain management
Sustainability
Value chain governance
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
Flavor
Processing technologies
Soybean cultivar
Soymilk
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
Anthocyanins
Antioxidants
Isoflavones
Phenolic
Roasting
Saponins
Soybean
Trypsin inhibitors
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
Antioxidants
Black soybean
Health benefits
Human diseases
Polyphenols
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
Germination
mung bean
soybean
ascorbic acid
phenolic
antioxidants
isoflavones
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
Adzuki bean
Antiproliferation
Black soybean
Cancer cells
Cellular antioxidative activity
Lentil
Mung bean
Phytochemicals
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
Anticancer
Black beans
Black soybean
Cellular antioxidants
Phenolics
Phytic acid
Pinto beans
Saponin
Thermal processing
Yellow soybean
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
Anthocyanins
Antioxidants
DPPH
Flavonols
FRAP
HPLC
Isoflavones
North Dakota soybean cultivars
ORAC
Phenolic acids
Total phenolics
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
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:29/0
  |  
提交时间:2021/09/01
Anthocyanins
Antioxidants
Black soybean
Boiling
DPPH
FRAP
HPLC
Isoflavones
ORAC
Phenolic acids
Steaming
Total phenolics
Yellow soybean