中文| English

BNBU | Library

  

Browse/Search Results: 1-10 of 10

Selected(0)Clear Items/Page:    Sort:
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
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
Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination Journal article
LWT - Food Science and Technology,2017, volume: 75, pages: 488-496
Authors:  Huang, Guocheng;  Cai, Weixi;  Xu, Baojun
Favorite  |  View/Download：3/0  |  Submit date：2021/04/23
A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China Journal article
Food Chemistry,2015, volume: 174, pages: 202-213
Authors:  Xu, Lu;  Du, Bin;  Xu, Baojun
Favorite  |  View/Download：6/0  |  Submit date：2021/04/23
Kinetic changes of nutrients and antioxidant capacities of germinated soybean (glycine max l.) and mung bean (vigna radiata l.) with germination time Review
2014
Authors:  Huang, Xiya;  Cai, Weixi;  Xu, Baojun
Favorite  |  View/Download：4/0  |  Submit date：2021/04/23
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
Favorite  |  View/Download：6/0  |  Submit date：2021/09/01
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.
Favorite  |  View/Download：4/0  |  Submit date：2021/09/01
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
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
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