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• Seed Coat Color-Mediated Differences in Nutritional Composition and Antioxidant Activity of Mung Bean

  作者：Wu, Miaomiao;Tao, Qianyu;Wang, Suhua;Yao, Yang;Wang, Lixia

  关键词：Vigna radiata;seed coat color;nutritional composition;antioxidant capacity

• Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beans

  作者：Ji, Xiaolong;Zhang, Shuli;Du, Xin;Zhang, Yuning;Yao, Yang;Zhu, Yingying

  关键词：Glycine max (L.) Merr.;heat processing method;extrusion

• A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

  作者：Li, Shiyu;Chen, Jin;Hao, Xiyu;Ji, Xiaolong;Zhu, Yingying;Chen, Xin;Yao, Yang

  关键词：bioactive compounds;black soybean;health benefits;nutritional composition;processing

• An underutilized bean: hyacinth bean [Lablab purpureus (L.) sweet]: bioactive compounds, functional activity, and future food prospect and applications

  作者：Zhou, Jiankang;Wang, Wenting;Zhang, Zhuo;Zhu, Gege;Qiao, Jiawei;Guo, Shengyuan;Bai, Yu;Zhao, Chaofan;Teng, Cong;Qin, Peiyou;Zhang, Lizhen;Ren, Guixing

  关键词：hyacinth bean;bioactive compounds;health benefits;future application

• Assessment of the Diuretic Properties of Rice Bean Accessions Using a Mouse Model and Identification of Active Polyphenolic Compounds

  作者：Gong, Dan;Zhang, Bin;Yao, Yang;Wang, Suhua;Xiong, Tao;Wang, Lixia

  关键词：rice beans;diuretic effect;urinary output;water intake;weight loss;polyphenols

• A comprehensive analysis of edible and processing quality changes in three whole grain flours induced by dielectric barrier discharge atmospheric cold plasma treatment

  作者：Zhu, Yingying;Feng, Xuewei;Zhang, Jinna;Shen, Ruiling;Yao, Yang

  关键词：DBD-ACP;in vitro digestion;nutrient composition;physicochemical properties;whole grain flours

• Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits

  作者：Li, Mengzhuo;Zou, Liang;Zhang, Lizhen;Ren, Guixing;Liu, Yang;Zhao, Xiaoyan;Qin, Peiyou

  关键词：Plant-based proteins;protein sources;in vitro digestion;processing;health benefits