A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents.

By Baojun Xu, Sam K C Chang. Journal of Food Science, 2007

1,099 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/327307a28c37db158c1586c2a09d1624b1457c38

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. J. Dai
2. R. Mumper

In Food Science

1. Hyun‐Jung Chung
2. M. Martín-Cabrejas
3. Alberta N. A. Aryee
4. J. Dai
5. M. V. Vaz Patto
6. J. Boye
7. R. Amarowicz
8. R. Mumper

In Plant Science

1. J. Dai
2. M. V. Vaz Patto
3. R. Mumper

Citations in the corpus

• Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “The influence of the solvent on the phenolic profiles of legumes was reported by Xu and Chang (2007).”
• Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.) (2010, background): “The drawback of many extraction methods is that samples are extracted at such high temperatures and for such prolonged periods of time (Xu & Chang, 2007) that the concentrations of heat-labile or otherwise unstable phenolics are reduced (Bryngelsson, Dimberg, & Kamal-Eldin, 2002).”
• Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties (2010, positive): “Selecting the right solvent affects the amount and rate of polyphenols extracted [11].”