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Journal of Agricultural and Food Chemistry
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August 30, 2008
Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones
Baojun Xu, Sam K C Chang
Journal of Agricultural and Food Chemistry
|
May 12, 2009
Isoflavones, Flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods
Baojun Xu, Sam K C Chang
Critical Reviews in Food Science and Nutrition
|
June 3, 2017
A critical review on hepatoprotective effects of bioactive food components
Kumar Ganesan, Muthukumaran Jayachandran, Baojun Xu
Journal of Agricultural and Food Chemistry
|
January 12, 2010
Phenolic substance characterization and chemical and cell-based antioxidant activities of 11 lentils grown in the northern United States
Baojun Xu, Sam K C Chang
Phytochemical Analysis : PCA
|
June 13, 2012
Pulsed electric field extraction enhanced anti-coagulant effect of fungal polysaccharide from Jew's ear (Auricularia auricula)
Changtian Li, Xinxin Mao, Baojun Xu
Food Chemistry
|
November 11, 2019
Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D<sub>2</sub>, physiochemical properties, and antioxidant properties of shiitake and Jew's ear
Ziyun Xu, Maninder Meenu, Baojun Xu
Phytotherapy Research : PTR
|
July 4, 2025
Unveiling the Molecular Mechanisms of Natural Triterpenoids From Mushrooms Against Type 2 Diabetes: A Critical Review
Nidesha Randeni, Jinhai Luo, Baojun Xu
Food Chemistry
|
September 24, 2013
Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time
Xiya Huang, Weixi Cai, Baojun Xu
Food Chemistry
|
July 10, 2014
Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines
Baojun Xu, Sam K C Chang
Chemistry Central Journal
|
November 1, 2017
Characterization and quantification of flavonoids and saponins in adzuki bean (Vigna angularis L.) by HPLC-DAD-ESI-MS<sup>n</sup> analysis
Rui Liu, Zongwei Cai, Baojun Xu
Page
of 27
Search research articles
Search
Showing results (71-80 of 270) with videos related to
Sort By:
Page
of 27
Journal of Agricultural and Food Chemistry
|
August 30, 2008
Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones
Baojun Xu, Sam K C Chang
Journal of Agricultural and Food Chemistry
|
May 12, 2009
Isoflavones, Flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods
Baojun Xu, Sam K C Chang
Critical Reviews in Food Science and Nutrition
|
June 3, 2017
A critical review on hepatoprotective effects of bioactive food components
Kumar Ganesan, Muthukumaran Jayachandran, Baojun Xu
Journal of Agricultural and Food Chemistry
|
January 12, 2010
Phenolic substance characterization and chemical and cell-based antioxidant activities of 11 lentils grown in the northern United States
Baojun Xu, Sam K C Chang
Phytochemical Analysis : PCA
|
June 13, 2012
Pulsed electric field extraction enhanced anti-coagulant effect of fungal polysaccharide from Jew's ear (Auricularia auricula)
Changtian Li, Xinxin Mao, Baojun Xu
Food Chemistry
|
November 11, 2019
Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D<sub>2</sub>, physiochemical properties, and antioxidant properties of shiitake and Jew's ear
Ziyun Xu, Maninder Meenu, Baojun Xu
Phytotherapy Research : PTR
|
July 4, 2025
Unveiling the Molecular Mechanisms of Natural Triterpenoids From Mushrooms Against Type 2 Diabetes: A Critical Review
Nidesha Randeni, Jinhai Luo, Baojun Xu
Food Chemistry
|
September 24, 2013
Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time
Xiya Huang, Weixi Cai, Baojun Xu
Food Chemistry
|
July 10, 2014
Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines
Baojun Xu, Sam K C Chang
Chemistry Central Journal
|
November 1, 2017
Characterization and quantification of flavonoids and saponins in adzuki bean (Vigna angularis L.) by HPLC-DAD-ESI-MS<sup>n</sup> analysis
Rui Liu, Zongwei Cai, Baojun Xu
Page
of 27