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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
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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
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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
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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
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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
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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.
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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.
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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.
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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.
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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.
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