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	From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking Journal article Food Chemistry,2016, volume: 191, pages: 81-90 Authors: Tang, Yayuan; Cai, Weixi; Xu, Baojun Favorite \| View/Download：5/0 \| Submit date：2021/04/23 Anthocyanin Antioxidants Black rice Cyanidin-3-glucoside Phenolic compounds Thermal processing
	Profiles of phenolics, carotenoids and antioxidative capacities of thermal processed white, yellow, orange and purple sweet potatoes grown in Guilin, China Journal article Food Science and Human Wellness,2015, volume: 4, issue: 3, pages: 123-132 Authors: Tang, Yayuan; Cai, Weixi; Xu, Baojun Favorite \| View/Download：5/0 \| Submit date：2021/04/23 Antioxidant capacities Carotenoids Phenolics Processing Sweet potato