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	A critical review on the stability of natural food pigments and stabilization techniques Journal article Food Research International,2024, volume: 179 Authors: Wijesekara, Tharuka; Xu, Baojun Favorite \| View/Download：8/0 \| Submit date：2024/03/12 Anthocyanins Betalains Carotenoids Chlorophyll Pigment stability
	New insights into chemical compositions and health-promoting effects of black beans (Phaseolus vulgaris L.) Journal article Food Frontiers,2023, volume: 4, issue: 3, pages: 1019-1038 Authors: Meenu, Maninder; Chen, Pengyu; Mradula, Mradula; Chang, Sam K.C.; Xu, Baojun Favorite \| View/Download：12/0 \| Submit date：2023/11/21 anthocyanins black beans health-promoting effects nutritional composition Phaseolus vulgaris phytochemicals
	A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China Journal article Journal of Pharmaceutical and Biomedical Analysis,2019, volume: 172, pages: 268-277 Authors: Zheng, Jingyun; Meenu, Maninder; Xu, Baojun Favorite \| View/Download：4/0 \| Submit date：2021/04/23 Anthocyanins Bioactive compounds Edible flowers Flavonoids Phenolic acids
	Phytochemical profiles of black and yellow soybeans as affected by roasting Journal article International Journal of Food Properties,2017, volume: 20, issue: 12, pages: 3179-3190 Authors: Zhou, Rongrong; Cai, Weixi; Xu, Baojun Adobe PDF(1520Kb) \| Favorite \| View/Download：14/5 \| Submit date：2021/04/23 Anthocyanins Antioxidants Isoflavones Phenolic Roasting Saponins Soybean Trypsin inhibitors
	Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea L.) Journal article Industrial Crops and Products,2015, volume: 67, pages: 448-456 Authors: Attree, Roopam; Du, Bin; Xu, Baojun Favorite \| View/Download：4/0 \| Submit date：2021/04/23 Anthocyanins Antioxidant Arachis hypogaea L. Cotyledon Peanut seed coat Phenolics
	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. Favorite \| View/Download：9/0 \| Submit date：2021/09/01 Anthocyanins Antioxidants Black bean DPPH Flavan-3-ols Flavonols FRAP HPLC ORAC Phenolic acids Pinto bean Processing Total phenolics
	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. Favorite \| View/Download：5/0 \| Submit date：2021/09/01 Anthocyanins Antioxidants DPPH Flavonols FRAP HPLC Isoflavones North Dakota soybean cultivars ORAC Phenolic acids Total phenolics
	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 Authors: Xu, Baojun; Chang, Sam K. C. Favorite \| View/Download：10/0 \| Submit date：2021/09/01 Anthocyanins Antioxidants Black soybean Boiling DPPH FRAP HPLC Isoflavones ORAC Phenolic acids Steaming Total phenolics Yellow soybean
	Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones Journal article Journal of Agricultural and Food Chemistry,2008, volume: 56, issue: 18, pages: 8365-8373 Authors: Xu, Baojun; Chang, Sam K. C. Favorite \| View/Download：4/0 \| Submit date：2021/09/01 Anthocyanins Antioxidants Black soybean Dehulled bean DPPH FRAP HPLC Isoflavones ORAC Phenolic acids Seed coat