【题名】：Isoflavones, flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods.
【期刊】J. Agric. Food Chem.
【年、卷、期、起止页码】：
【全文链接】：2009, 57 (11), 4706-4717.
【序号】：2
【作者】：Baojun Xu, Sam K.C. Chang, Z. H. Liu, S. H. Yuan, Y. P. Zou, Y. Y. Tan.
【题名】：Comparative Studies on the Chemical and Cell-Based Antioxidant Activities and Antitumor Cell Proliferation Properties of Soy Milk Manufactured by Conventional and Commercial UHT Methods.
【期刊】：J. Agric. Food Chem.
【年、卷、期、起止页码】：2010, 58, 3558-3566.
【全文链接】：
【序号】：3
【作者】Baojun Xu, Sam K.C. Chang.
【题名】：Phytochemical profiles and health promoting effects of cool-season food legumes as influenced by thermal processing.
【期刊】：J. Agric. Food Chem.
【年、卷、期、起止页码】2009, 57（22）, 10718-10731.
【全文链接】：
【序号】：4
【作者】：Baojun Xu, Sam K.C. Chang.
【题名】：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 thermal processing.
【期刊】J. Agric. Food Chem.
【年、卷、期、起止页码】：2009, 57 (11), 4754-4764.
【全文链接】：
【序号】：5
【作者】：Baojun Xu, Sam K.C. Chang
【题名】：Characterization of Phenolic Substances and Antioxidant Properties of Food Soybeans Grown in the North Dakota-Minnesota Region
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