Baojun Xu
Baojun Xu
Beijing Normal University-Hong Kong Baptist University United International College
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A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents
BJ Xu, SKC Chang
Journal of food science 72 (2), S159-S166, 2007
Antidiabetic properties of dietary flavonoids: a cellular mechanism review
R Vinayagam, B Xu
Nutrition & metabolism 12 (1), 1-20, 2015
Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes
BJ Xu, SH Yuan, SKC Chang
Journal of Food Science 72 (2), S167-S177, 2007
Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes
B Xu, SKC Chang
Food chemistry 110 (1), 1-13, 2008
Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing
B Xu, SKC Chang
Journal of Agricultural and Food Chemistry 56 (16), 7165-7175, 2008
A critical review on production and industrial applications of beta-glucans
F Zhu, B Du, B Xu
Food Hydrocolloids 52, 275-288, 2016
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 …
B Xu, SKC Chang
Journal of agricultural and food chemistry 57 (11), 4754-4764, 2009
Anti-inflammatory effects of phytochemicals from fruits, vegetables, and food legumes: A review
F Zhu, B Du, B Xu
Critical reviews in food science and nutrition 58 (8), 1260-1270, 2018
Saponins from Platycodi Radix ameliorate high fat diet–induced obesity in mice
LK Han, YN Zheng, BJ Xu, H Okuda, Y Kimura
The Journal of nutrition 132 (8), 2241-2245, 2002
Platycodi radix affects lipid metabolism in mice with high fat diet–induced obesity
LK Han, BJ Xu, Y Kimura, Y Zheng, H Okuda
The Journal of nutrition 130 (11), 2760-2764, 2000
Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities
F Zhu, B Du, Z Bian, B Xu
Journal of Food Composition and Analysis 41, 165-173, 2015
Review on the qualitative and quantitative analysis of the mycotoxin citrinin
B Xu, X Jia, L Gu, C Sung
Food control 17 (4), 271-285, 2006
A critical review on polyphenols and health benefits of black soybeans
K Ganesan, B Xu
Nutrients 9 (5), 455, 2017
Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones
B Xu, SKC Chang
Journal of agricultural and food chemistry 56 (18), 8365-8373, 2008
Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits
K Ganesan, B Xu
International journal of molecular sciences 18 (11), 2331, 2017
Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods
BJ Xu, SKC Chang
Journal of food science 73 (2), H19-H27, 2008
Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines
B Xu, SKC Chang
Food chemistry 134 (3), 1287-1296, 2012
Antidiabetic effects of simple phenolic acids: A comprehensive review
R Vinayagam, M Jayachandran, B Xu
Phytotherapy research 30 (2), 184-199, 2016
A critical review on health promoting benefits of edible mushrooms through gut microbiota
M Jayachandran, J Xiao, B Xu
International journal of molecular sciences 18 (9), 1934, 2017
A critical review on the impacts of β-glucans on gut microbiota and human health
M Jayachandran, J Chen, SSM Chung, B Xu
The Journal of nutritional biochemistry 61, 101-110, 2018
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