Yeming Chen

Isoflavone profiles and antioxidant properties in different parts of soybean sprout

Head and neck squamous cell carcinoma

Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity

Phenolic composition and antioxidant potential of grain legume seeds: A review

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

Exogenous Glutathione Enhances Mercury Tolerance by Inhibiting Mercury Entry into Plant Cells

Cell death mechanisms in eukaryotes

Tannic Acid with Antiviral and Antibacterial Activity as A Promising Component of Biomaterials—A Minireview

Fingerprinting food: current technologies for the detection of food adulteration and contamination

Theory and application of near infrared reflectance spectroscopy in determination of food quality

Regulation of Ascorbate-Glutathione Pathway in Mitigating Oxidative Damage in Plants under Abiotic Stress

Nanomaterials with enzyme-like characteristics (nanozymes): next-generation artificial enzymes (II)

Soy proteins: A review on composition, aggregation and emulsification

Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch

Determination of metallothioneins based on the enhanced peroxidase-like activity of mercury-coated gold nanoparticles aggregated by metallothioneins

Stabilization of soybean oil body emulsions using κ, ι, λ-carrageenan at different pH values

Better Quality Food and Beverages: The Role of near Infrared Spectroscopy

Heavy Metal Complexation of Thiol-Containing Peptides from Soy Glycinin Hydrolysates

Propofol inhibits parthanatos via ROS–ER–calcium–mitochondria signal pathway in vivo and vitro

The Mechanisms for Yuba Formation and Its Stable Lipid

Two-step complex behavior between Bowman–Birk protease inhibitor and ι -carrageenan: Effect of protein concentration, ionic strength and temperature

Adaptability of four-samples sensory tests and prediction of visual and near-infrared reflectance spectroscopy for Chinese indica rice

Macronutrients, Phytochemicals, and Antioxidant Activity of Soybean Sprout Germinated with or without Light Exposure

Simple Extraction Method of Non-allergenic Intact Soybean Oil Bodies That Are Thermally Stable in an Aqueous Medium

Mechanism of the Chemical Composition Changes of Yuba Prepared by a Laboratory Processing Method

The selective complex behavior between soybean whey proteins and ι-carrageenan and isolation of the major proteins of the soybean whey