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Baojun Xu

Showing results (51-60 of 270) with videos related to

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Journal of Agricultural and Food Chemistry|October 31, 2009
Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processingBaojun Xu, Sam K C Chang
International Journal of Molecular Sciences|September 9, 2017
A Critical Review on Health Promoting Benefits of Edible Mushrooms through Gut MicrobiotaMuthukumaran Jayachandran, Jianbo Xiao, Baojun Xu
Food Chemistry|September 13, 2024
Natural resources, quantification, microbial bioconversion, and bioactivities of vitamin B<sub>12</sub> for vegetarian dietYixiao Zhou, Aien He, Baojun Xu
Life (Basel, Switzerland)|June 27, 2024
Elucidation of Anti-Obesity Mechanisms of Phenolics in <i>Artemisiae argyi</i> Folium (Aiye) by Integrating LC-MS, Network Pharmacology, and Molecular DockingYongxiang Liu, Jinhai Luo, Baojun Xu
Food Chemistry|December 2, 2025
A comprehensive review on effects of non-conventional plant food processing technologies on selected bioactive compounds: The current trends and future challengesXuanyi Zhang, Xiaojun Lin, Baojun Xu
Critical Reviews in Food Science and Nutrition|September 20, 2017
Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical reviewKumar Ganesan, Kumeshini Sukalingam, Baojun Xu
Antioxidants (Basel, Switzerland)|August 28, 2025
Critical Review on Molecular Mechanisms for Genistein's Beneficial Effects on Health Through Oxidative Stress ReductionKe Zhang, Jingwen Wang, Baojun Xu
Critical Reviews in Food Science and Nutrition|June 13, 2017
Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A reviewFengmei Zhu, Bin Du, Baojun Xu
Food Chemistry|September 13, 2014
Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processingBaojun Xu, Sam K C Chang
Food Chemistry|August 11, 2015
From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cookingYayuan Tang, Weixi Cai, Baojun Xu
Pageof 27

Showing results (51-60 of 270) with videos related to

Sort By:
Pageof 27
Journal of Agricultural and Food Chemistry|October 31, 2009
Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processingBaojun Xu, Sam K C Chang
International Journal of Molecular Sciences|September 9, 2017
A Critical Review on Health Promoting Benefits of Edible Mushrooms through Gut MicrobiotaMuthukumaran Jayachandran, Jianbo Xiao, Baojun Xu
Food Chemistry|September 13, 2024
Natural resources, quantification, microbial bioconversion, and bioactivities of vitamin B<sub>12</sub> for vegetarian dietYixiao Zhou, Aien He, Baojun Xu
Life (Basel, Switzerland)|June 27, 2024
Elucidation of Anti-Obesity Mechanisms of Phenolics in <i>Artemisiae argyi</i> Folium (Aiye) by Integrating LC-MS, Network Pharmacology, and Molecular DockingYongxiang Liu, Jinhai Luo, Baojun Xu
Food Chemistry|December 2, 2025
A comprehensive review on effects of non-conventional plant food processing technologies on selected bioactive compounds: The current trends and future challengesXuanyi Zhang, Xiaojun Lin, Baojun Xu
Critical Reviews in Food Science and Nutrition|September 20, 2017
Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical reviewKumar Ganesan, Kumeshini Sukalingam, Baojun Xu
Antioxidants (Basel, Switzerland)|August 28, 2025
Critical Review on Molecular Mechanisms for Genistein's Beneficial Effects on Health Through Oxidative Stress ReductionKe Zhang, Jingwen Wang, Baojun Xu
Critical Reviews in Food Science and Nutrition|June 13, 2017
Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A reviewFengmei Zhu, Bin Du, Baojun Xu
Food Chemistry|September 13, 2014
Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processingBaojun Xu, Sam K C Chang
Food Chemistry|August 11, 2015
From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cookingYayuan Tang, Weixi Cai, Baojun Xu
Pageof 27