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An investigation on phenolic and antioxidant capacity of under-utilized food legumes consumed in China Journal article
Foods,2020, volume: 9, issue: 4
Authors:  Zhang, Yaqian;  Meenu, Maninder;  Yu, Hansong;  Xu, Baojun
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Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review Review
2018
Authors:  Zhu, Fengmei;  Du, Bin;  Xu, Baojun
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Inhibitory effects of phenolics and saponins from commonly consumed food legumes in China against digestive enzymes pancreatic lipase and α-Glycosidase Journal article
International Journal of Food Properties,2015, volume: 18, issue: 10, pages: 2246-2255
Authors:  Liu, Rui;  Xu, Baojun
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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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Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro Journal article
Journal of Food Science,2007, volume: 72, issue: 7, pages: S522-S527
Authors:  Xu, Baojun;  Yuan, Shaohong;  Chang, Sam K. C.
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