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Antioxidants (Basel, Switzerland)|July 27, 2024
Mass Yields, Antioxidant and Anti-DU145 Prostate Cancer Cell Proliferation Properties of ProSoy Soymilk as Affected by Extraction Methods and CookingSam K C Chang, Yingying TanJournal of Agricultural and Food Chemistry|August 6, 2008
Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processingBaojun Xu, Sam K C ChangJournal of Food Science|June 4, 2016
Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max)Shweta Kumari, Sam K C ChangChanggeng Yi Xue Za Zhi|June 2, 1998
Once-daily nifedipine sustained release (nifelan) on forearm vascular resistance and regression of left ventricular hypertrophy in patients with mild to moderate essential hypertensionK C Chang, W J CherngFood Chemistry|June 8, 2015
Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumesBaojun Xu, Sam K C ChangActa Oto-Laryngologica|July 20, 2002
Extracranial head and neck schwannomas: a review of 8 years experienceY S Leu, K C ChangJournal of Food Science|June 21, 2021
Protein extraction from catfish byproducts and physicochemical properties of the protein isolatesYan Zhang, Sam K C ChangJournal of Agricultural and Food Chemistry|December 23, 2004
Structural characteristics of purified beta-conglycinin from soybeans stored under four conditionsH J Hou, K C ChangJournal of Agricultural and Food Chemistry|October 31, 2009
Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processingBaojun Xu, Sam K C ChangPageof 50