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Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing 期刊论文
Journal of the Science of Food and Agriculture,2019, 卷号: 99, 期号: 12, 页码: 5565-5576
作者:  Liu, Yongxiang;  Cai, Chunzhi;  Yao, Yiliang;  Xu, Baojun
Adobe PDF(538Kb)  |  收藏  |  浏览/下载：48/30  |  提交时间：2021/04/23
From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking 期刊论文
Food Chemistry,2016, 卷号: 191, 页码: 81-90
作者:  Tang, Yayuan;  Cai, Weixi;  Xu, Baojun
收藏  |  浏览/下载：16/0  |  提交时间：2021/04/23
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：12/0  |  提交时间：2021/09/01
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
Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing 期刊论文
Journal of Agricultural and Food Chemistry,2008, 卷号: 56, 期号: 17, 页码: 7957-7963
作者:  Yuan, Shaohong;  Chang, Sam K. C.;  Liu, Zhisheng;  Xu, Baojun
收藏  |  浏览/下载：13/0  |  提交时间：2021/09/01