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Food Chemistry|September 13, 2014
Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processingBaojun Xu, Sam K C ChangJournal of Food Science|January 28, 2016
Isoflavone Profiles and Kinetic Changes during Ultra-High Temperature Processing of SoymilkYan Zhang, Sam K C ChangShi Yan Sheng Wu Xue Bao|December 1, 1990
[Changes of intermediate filament during mitosis in two epithelial cell lines]S T CaiJournal of Food Science|November 13, 2007
A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solventsB J Xu, S K C ChangJournal of Cell Science|September 1, 1993
In vivo expression and molecular characterization of the porcine slow-myosin heavy chainK C Chang, K Fernandes, G GoldspinkJournal of Food Protection|April 18, 2022
Development of Recombinase Polymerase Amplification Combined with Lateral Flow Dipstick Assay To Detect Hemolysin Gene of Vibrio vulnificus in OystersSeong Bin Park, Sam K C ChangJournal of Food Science|November 13, 2007
Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injectionS H Yuan, S K C ChangJournal of Food Science|February 27, 2008
Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methodsB J Xu, S K C ChangJournal of Food Science|July 16, 2010
Chemical characteristics of low-fat soymilk prepared by low-speed centrifugal fractionation of the raw soymilkZhi-Sheng Liu, Sam K C ChangArchives of Virology|January 1, 1990
Studies in the in vivo expression of the influenza resistance gene Mx by in-situ hybridisationK C Chang, G Goldspink, J LidaPageof 50