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A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity Journal article
Chen, Lei, Teng, Hui, Xiao, Jianbo. A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity[J]. Food Science and Human Wellness, 2019, 8(2), 195-201.
Authors:  Chen, Lei;  Teng, Hui;  Xiao, Jianbo
Favorite | TC[WOS]:17 TC[Scopus]:21  IF:5.6/6.8 | Submit date：2022/05/17
Antioxidant Activity  Cooking Processing  Isoflavones  Soybeans  
Therapeutic Potential of Temperate Forage Legumes: A Review Journal article
Cornara L., Xiao J., Burlando B.. Therapeutic Potential of Temperate Forage Legumes: A Review[J]. Critical Reviews in Food Science and Nutrition, 2016, 56, S149-S161.
Authors:  Cornara L.;  Xiao J.;  Burlando B.
Favorite | TC[WOS]:48 TC[Scopus]:55 | Submit date：2019/01/15
Alfalfa  Clover  Coumarin  Food Supplements  Isoflavones  Phytotherapeutics  Sapogenins  
US patent No. US 9,259,396 B2: Method of preparing soy isoflavone nanoparticles by precipitation with compressed antisolvent (PCA) using a supercritical fluid Patent
专利类型: 发明专利 Invention, 专利号: US 9,259,396 B2, 申请日期: 2013,
Authors:  Luo, Qian;  Xu, Jinjie
Favorite |  | Submit date：2023/10/14
Soy Isoflavones, Nanotechnology, Antisolvent, Water Solubility, Bioavailability  
Separation Study of Eight Isoflavones by MEKC with Different Surfactants Journal article
Xiao W., Chen C., Zhang Q., Zhang Q.-H., Hu Y.-J., Xia Z.-N., Yang F.-Q.. Separation Study of Eight Isoflavones by MEKC with Different Surfactants[J]. Chromatographia, 2015, 78(21-22), 1385-1393.
Authors:  Xiao W.;  Chen C.;  Zhang Q.;  Zhang Q.-H.;  Hu Y.-J.; et al.
Favorite | TC[WOS]:6 TC[Scopus]:7 | Submit date：2018/12/28
Additive  Ionic Liquids  Isoflavones  Mekc  Mixed Micelles  Surfactant