Sam K. C. Chang

A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents

Baojun Xu, Sam K. C. Chang · Journal of Food Science · 2007 · 1.1K citations · Full text

Nutrition, Botany, Nutraceutical Ingredient +16

Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes

Baojun Xu, Shaohong Yuan, Sam K. C. Chang · Journal of Food Science · 2007 · 372 citations · Full text

Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

Baojun Xu, Sam K. C. Chang · Food Chemistry · 2008 · 370 citations

Food Chemistry, Nutrition, Food Bioactive Compound +4

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

Baojun Xu, Sam K. C. Chang · Journal of Agricultural and Food Chemistry · 2008 · 320 citations

Food Chemistry, Nutrition, Polyphenolics +10

Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera

Yuqing Tan, Sam K. C. Chang, Yan Zhang · Food Chemistry · 2016 · 287 citations

Black Legumes, Lipase Inhibitory Activity, Biochemistry +4