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K-C Chang

Showing results (61-70 of 328) with videos related to

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Food Chemistry|August 11, 2016
Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different generaYuqing Tan, Sam K C Chang, Yan Zhang
Journal of Cell Science|April 1, 1995
Molecular characterization of a developmentally regulated porcine skeletal myosin heavy chain gene and its 5' regulatory regionK C Chang, K Fernandes, M J Dauncey
Food & Function|December 14, 2011
Lentil polyphenol extract prevents angiotensin II-induced hypertension, vascular remodelling and perivascular fibrosisFanrong Yao, Chengwen Sun, Sam K C Chang
The International Journal of Tuberculosis and Lung Disease : the Official Journal of the International Union Against Tuberculosis and Lung Disease|November 29, 2015
Clinical research in the treatment of tuberculosis: current status and future prospectsK-C Chang, W-W Yew, G Sotgiu
Journal of Food Science|February 10, 2022
Determination of protease inhibitors, glycinin, and beta-conglycinin in soybeans and their relationshipsYu Yang, Sam K C Chang, Yan Zhang
Journal of Muscle Research and Cell Motility|June 1, 1995
Cloning and in vivo expression of the pig MyoD geneK C Chang, K Fernandes, P D Chantler
Journal of Agricultural and Food Chemistry|March 17, 2005
Antioxidant properties of soybean isoflavone extract and tofu in vitro and in vivoJiabin Liu, Sam K C Chang, Dennis Wiesenborn
Journal of Food Science|February 21, 2025
Structures, antioxidant, and angiotensin I-converting enzyme (ACE)-inhibitory activities of peptides derived from protein hydrolysates of three phenolics-rich legume generaSam K C Chang, Yan Zhang, Tibor Pechan
Journal of Food Science|April 2, 2015
Isoflavone profile in soymilk as affected by soybean variety, grinding, and heat-processing methodsYan Zhang, Sam K C Chang, Zhisheng Liu
Journal of Food Science|July 3, 2024
Characteristics of soy films as affected by transglutaminase cross-linking and inclusions of pectin and protein enhancersYuqing Tan, Yumei Cao, Sam K C Chang
Pageof 33

Showing results (61-70 of 328) with videos related to

Sort By:
Pageof 33
Food Chemistry|August 11, 2016
Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different generaYuqing Tan, Sam K C Chang, Yan Zhang
Journal of Cell Science|April 1, 1995
Molecular characterization of a developmentally regulated porcine skeletal myosin heavy chain gene and its 5' regulatory regionK C Chang, K Fernandes, M J Dauncey
Food & Function|December 14, 2011
Lentil polyphenol extract prevents angiotensin II-induced hypertension, vascular remodelling and perivascular fibrosisFanrong Yao, Chengwen Sun, Sam K C Chang
The International Journal of Tuberculosis and Lung Disease : the Official Journal of the International Union Against Tuberculosis and Lung Disease|November 29, 2015
Clinical research in the treatment of tuberculosis: current status and future prospectsK-C Chang, W-W Yew, G Sotgiu
Journal of Food Science|February 10, 2022
Determination of protease inhibitors, glycinin, and beta-conglycinin in soybeans and their relationshipsYu Yang, Sam K C Chang, Yan Zhang
Journal of Muscle Research and Cell Motility|June 1, 1995
Cloning and in vivo expression of the pig MyoD geneK C Chang, K Fernandes, P D Chantler
Journal of Agricultural and Food Chemistry|March 17, 2005
Antioxidant properties of soybean isoflavone extract and tofu in vitro and in vivoJiabin Liu, Sam K C Chang, Dennis Wiesenborn
Journal of Food Science|February 21, 2025
Structures, antioxidant, and angiotensin I-converting enzyme (ACE)-inhibitory activities of peptides derived from protein hydrolysates of three phenolics-rich legume generaSam K C Chang, Yan Zhang, Tibor Pechan
Journal of Food Science|April 2, 2015
Isoflavone profile in soymilk as affected by soybean variety, grinding, and heat-processing methodsYan Zhang, Sam K C Chang, Zhisheng Liu
Journal of Food Science|July 3, 2024
Characteristics of soy films as affected by transglutaminase cross-linking and inclusions of pectin and protein enhancersYuqing Tan, Yumei Cao, Sam K C Chang
Pageof 33