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Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines Journal article
Food Chemistry,2012, volume: 134, issue: 3, pages: 1287-1296
Authors:  Xu, Baojun;  Chang, Sam K. C.
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Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing Journal article
Food Chemistry,2011, volume: 129, issue: 3, pages: 974-981
Authors:  Xu, Baojun;  Chang, Sam K. C.
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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 Journal article
Journal of Agricultural and Food Chemistry,2010, volume: 58, issue: 6, pages: 3558-3566
Authors:  Xu, Baojun;  Chang, Sam K. C.;  Liu, Zhisheng;  Yuan, Shaohong;  Zou, Yanping
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Isoflavones, flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods Journal article
Journal of Agricultural and Food Chemistry,2009, volume: 57, issue: 11, pages: 4706-4717
Authors:  Xu, Baojun;  Chang, Sam K. C.
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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 Journal article
Journal of Agricultural and Food Chemistry,2009, volume: 57, issue: 11, pages: 4754-4764
Authors:  Xu, Baojun;  Chang, Sam K. C.
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Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region Journal article
Journal of Agricultural and Food Chemistry,2008, volume: 56, issue: 19, pages: 9102-9113
Authors:  Xu, Baojun;  Chang, Sam K. C.
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Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing Journal article
Journal of Agricultural and Food Chemistry,2008, volume: 56, issue: 16, pages: 7165-7175
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Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes Journal article
Food Chemistry,2008, volume: 110, issue: 1, pages: 1-13
Authors:  Xu, Baojun;  Chang, Sam K. C.
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Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods Journal article
Journal of Food Science,2008, volume: 73, issue: 2, pages: H19-H27
Authors:  Xu, Baojun;  Chang, Sam K. C.
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Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing Journal article
Journal of Agricultural and Food Chemistry,2008, volume: 56, issue: 17, pages: 7957-7963
Authors:  Yuan, Shaohong;  Chang, Sam K. C.;  Liu, Zhisheng;  Xu, Baojun
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