An article co-written by Sam K. C. Chang, professor of cereal and food sciences, and Baojun Xu, postdoctoral associate, was recognized at the Institute of Food Technologists annual convention as one of the top five most cited peer-reviewed journal articles published in the Journal of Food Science.
Their article, “A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents,” contained research findings about legume phytochemicals.
The Institute of Food Technologists is the official U.S. food science society serving the food industry with about 23,000 members.
Chang also was invited by the University of Illinois-Urbana Champaign, U.S. Soybean Export Council, North Dakota Soybean Council, North Dakota Trade Office and U.S. Soyatech Inc. to present topics related to the quality of food-grade soybeans to wide-ranging audiences in several cities in China, Taiwan and South Africa in the summer of 2010. He also was invited to give seminars at the Bush Brothers dry bean canning company in Tennessee to discuss bean protein functional properties. Chang was invited in July by China’s Natural Science Foundation to serve as an international expert in the review of key research proposals in Beijing, and in shaping the directions for China’s food science research for the next five years. This activity resulted from an NDSU Diversity Office sponsored international collaboration activity, during which Chang visited two major food/cereal science universities in China this past spring.