Shaohong Yuan

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 · 378 citations · Full text

Agriculture, Food Science, Plant Sciences +15

Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours

Yonghuan H. Zhao, Frank A. Manthey, Sam K. C. Chang et al. · Journal of Food Science · 2005 · 163 citations

Agriculture, Food Science, Nutritional Sciences +15

Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing

Shaohong Yuan, Sam K. C. Chang, Zhisheng Liu et al. · Journal of Agricultural and Food Chemistry · 2008 · 104 citations

Agriculture, Food Science, Nutritional Sciences +17

Selected Odor Compounds in Soymilk As Affected by Chemical Composition and Lipoxygenases in Five Soybean Materials

Shaohong Yuan, Sam Kow-Ching Chang · Journal of Agricultural and Food Chemistry · 2006 · 102 citations

Agriculture, Biochemistry, Food Science +17

Comparative Studies on the Antioxidant Activities of Nine Common Food Legumes Against Copper‐Induced Human Low‐Density Lipoprotein Oxidation <i>In Vitro</i>

Baojun Xu, Shaohong Yuan, Sam K. C. Chang · Journal of Food Science · 2007 · 71 citations

Life Sciences, Food Science, Nutritional Sciences +17