Yuling Ma

Convenient food made of extruded adzuki bean attenuates inflammation and improves glycemic control in patients with type 2 diabetes: a randomized controlled trial

G. Ren, Qiyan Wang, Yanfen Yue, 2018, Therapeutics and clinical risk management.

Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products

C. Blecker, Sumei Zhou, Aixia Wang, 2022, LWT.

Comparison of γ‐aminobutyric acid accumulation capability in different mung bean ( Vigna radiata L.) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines

C. Blecker, Sumei Zhou, Litao Tong, 2020 .

Effect of thermal processing on cholesterol synthesis, solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba

M. Awais, M. I. Khan, Sumei Zhou, 2020 .

Metabolomic Analysis Reveals Changes of Bioactive Compounds in Mung Beans (Vigna radiata) during γ-Aminobutyric Acid Enrichment Treatment

Sumei Zhou, Jing Lu, Yuling Ma, 2022, Foods.

Effect of heat and relative humidity treatment on γ‐aminobutyric acid accumulation, other micronutrients contents, antioxidant activities and physicochemical properties of mung bean ( Vigna radiata L .)

C. Blecker, Sumei Zhou, Xian-rong Zhou, 2021, International Journal of Food Science & Technology.