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	Phenolic compounds mediated biosynthesis of gold nanoparticles and evaluation of their bioactivities: A review Review 2023 Authors: Huang, Xin; Devi, Sarita; Bordiga, Matteo; Brennan, Charles S.; Xu, Baojun Favorite \| View/Download：2/0 \| Submit date：2023/06/30 anti-inflammatory Anticancerous antimicrobial gold nanoparticles phenolic compounds phytoextracts
	A systematic study on mycochemical profiles, antioxidant, and anti-inflammatory activities of 30 varieties of Jew's ear (Auricularia auricula-judae) Journal article Food Science and Human Wellness,2022, volume: 11, issue: 4, pages: 781-794 Authors: Islam, Tahidul; Yao, Fangjie; Kang, Wenyi; Lu, Lixin; Xu, Baojun Favorite \| View/Download：6/0 \| Submit date：2022/09/05 Anti-inflammation Antioxidant properties Auricularia auricula-judae Chemical composition High performance liquid chromatography Phenolic compounds
	Impact of germination time on resveratrol, phenolic acids, and antioxidant capacities of different varieties of peanut (Arachis hypogaea linn.) from China Journal article Antioxidants,2021, volume: 10, issue: 11 Authors: Zhou, Ziying; Fan, Zhili; Meenu, Maninder; Xu, Baojun Favorite \| View/Download：8/0 \| Submit date：2022/02/23 Antioxidant capacities Germination Peanut Phenolic compounds Trans‐resveratrol
	Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing Journal article Journal of the Science of Food and Agriculture,2019, volume: 99, issue: 12, pages: 5565-5576 Authors: Liu, Yongxiang; Cai, Chunzhi; Yao, Yiliang; Xu, Baojun Adobe PDF(538Kb) \| Favorite \| View/Download：11/3 \| Submit date：2021/04/23 antioxidant capacities common buckwheat HPLC phenolic compounds tartary buckwheat thermal processing
	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
	From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking Journal article Food Chemistry,2016, volume: 191, pages: 81-90 Authors: Tang, Yayuan; Cai, Weixi; Xu, Baojun Favorite \| View/Download：5/0 \| Submit date：2021/04/23 Anthocyanin Antioxidants Black rice Cyanidin-3-glucoside Phenolic compounds Thermal processing