Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing-Reference-Cited by-同舟云学术

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

Published:2008-08-01 Issue:16 Volume:56 Page:7165-7175
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xu Baojun¹,Chang Sam K. C.¹

Affiliation:

1. Department of Cereal and Food Sciences, North Dakota State University, Fargo, North Dakota 58105, and The Pharmaceutical Institute, Dalian University, Dalian 116622, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8012234

Reference54 articles.

1. Highly Polymerized Procyanidins in Brown Soybean Seed Coat with a High Radical-Scavenging Activity

2. Radical-Scavenging Activities of Soybean Cultivars with Black Seed Coats

3. Isoflavone Characterization and Antioxidant Activity of Ohio Soybeans

4. Antioxidant Activities of Black and Yellow Soybeans against Low Density Lipoprotein Oxidation

5. A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents

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