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Journal of Food Science|November 4, 2024
Phenolics in soymilk manufactured from black and Proto soybeans by two continuous-ultrahigh-temperature-processing technologies inhibit DU145-prostate cancer cell proliferation through apoptosisYingying Tan, Sam K C ChangThe Journal of Experimental Zoology|December 19, 2001
GTPase stimulation in shrimp Ras(Q(61)K) with geranylgeranyl pyrophosphate but not mammalian GAPK C Chang, N N ChuangJournal of Agricultural and Food Chemistry|September 11, 2008
Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota regionBaojun Xu, Sam K C ChangBiophysical Journal|October 12, 2000
Adhesive dynamics simulations of sialyl-Lewis(x)/E-selectin-mediated rolling in a cell-free systemK C Chang, D A HammerJournal of Agricultural and Food Chemistry|June 5, 2009
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 ProcessingBaojun Xu, Sam K C ChangCanadian Journal of Physiology and Pharmacology|June 7, 2000
Acute effects of methoxamine on left ventricular-arterial coupling in streptozotocin-diabetic rats: a pressure-volume analysisY I Peng, K C ChangJournal of Agricultural and Food Chemistry|August 21, 2003
Development of a rapid titration method for predicting optimal coagulant concentration for filled tofuZhi-Sheng Liu, K C ChangJournal of Chemical Technology and Biotechnology (Oxford, Oxfordshire : 1986)|June 1, 1994
Immobilization of chitinase on a reversibly soluble-insoluble polymer for chitin hydrolysisJ P Chen, K C ChangClinical Allergy|July 1, 1984
Diphenylmethane diisocyanate (MDI)-induced asthma: evaluation of the immunologic responses and application of an animal model of isocyanate sensitivityK C Chang, M H KarolJournal of Agricultural and Food Chemistry|February 16, 2006
Enzymatic degradation of oligosaccharides in pinto bean flourDanfeng Song, Sam K C ChangPageof 50