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	Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties Journal article Food Chemistry,2021, volume: 345 Authors: Yu, Xiaoming; Meenu, Maninder; Xu, Baojun; Yu, Hansong Favorite \| View/Download：12/0 \| Submit date：2021/04/23 Soymilk Processing Total phenolics Isoflavones Phenolic acids Correlation
	Phenolic acids and flavonoids profiles of commercial honey from different floral sources and geographic sources Journal article International Journal of Food Properties,2019, volume: 22, issue: 1, pages: 290-308 Authors: Cheung, Yiuchung; Meenu, Maninder; Yu, Xiaoming; Xu, Baojun Adobe PDF(2227Kb) \| Favorite \| View/Download：8/2 \| Submit date：2021/04/23 classification flavonoids floral source high performance liquid chromatography Honey phenolic acids
	Total phenolics and antioxidants profiles of commonly consumed edible flowers in China Journal article International Journal of Food Properties,2018, volume: 21, issue: 1, pages: 1524-1540 Authors: Zheng, Jingyun; Yu, Xiaoming; Maninder, Meenu; Xu, Baojun Adobe PDF(2439Kb) \| Favorite \| View/Download：14/7 \| Submit date：2021/04/23 Antioxidants Edible flowers Flavonoids Phenolics
	Comparative studies on phenolic profiles, antioxidant capacities and carotenoid contents of red goji berry (Lycium barbarum) and black goji berry (Lycium ruthenicum) Journal article Chemistry Central Journal,2017, volume: 11, issue: 1 Authors: Islam, Tahidul; Yu, Xiaoming; Badwal, Tanvir Singh; Xu, Baojun Adobe PDF(1141Kb) \| Favorite \| View/Download：11/3 \| Submit date：2021/04/23 Antioxidant Carotenoids Goji berry Lycium ruthenicum Phenolics
	Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms Journal article Journal of Food Quality,2017 Authors: Li, Peilong; Yu, Xiaoming; Xu, Baojun Adobe PDF(1935Kb) \| Favorite \| View/Download：13/7 \| Submit date：2021/04/23
	Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China Journal article LWT - Food Science and Technology,2016, volume: 72, pages: 423-431 Authors: Islam, Tahidul; Yu, Xiaoming; Xu, Baojun Favorite \| View/Download：4/0 \| Submit date：2021/04/23 Antioxidant Edible mushrooms Metal chelating ability Phenolic acids Phenolics
	Quantification and characterization of phenolic acids in foods Book chapter 出自: Phenolic Acids: Properties, Food Sources and Health Effects, New York, USA:Nova Science Publishers, Inc., 2016, pages: 105-128 Authors: Yu, Xiaoming; Xu, Baojun Favorite \| View/Download：5/0 \| Submit date：2021/04/23 Characterization Determination HPLC Phenolic acids
	The internet and information control: The case of China Journal article Javnost,1996, volume: 3, issue: 1, pages: 117-130 Authors: Hao, Xiaoming; Zhang, Kewen; Huang, Yu Favorite \| View/Download：1/0 \| Submit date：2024/01/23