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Ma Yuling

Main Referenced Co-authors
Blecker, Christophe  (3)
Liu, Liya (2)
Tong, Litao (2)
Wang, Shanshan (2)
Zhou, Sumei (2)
Main Referenced Keywords
Amino acids (1); C-aminobutyric acid (1); Heat and relative humidity treatment (1); Mung bean, Polyamines (1); γ-Aminobutyric acid, Mung bean, Heat and relative humidity treatment, Varieties screening, Functional characteristics, Physicochemical characteristics, Noodles. (1);
Main Referenced Disciplines
Food science (4)

Publications (total 4)

The most downloaded
185 downloads
Ma, Y., Tong, L., Wang, S., Liu, T., Wang, L., Liu, L., Zhou, X., Zhou, S., & Blecker, C. (2022). 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.). International Journal of Food Science and Technology. doi:10.1111/ijfs.15455 https://hdl.handle.net/2268/267067

The most cited

9 citations (Scopus®)

Ma, Y., Tong, L., Li, J., Ashraf, J., Wang, S., Zhao, B., Liu, L., Blecker, C., & Zhou, S. (2021). Comparison of c-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. International Journal of Food Science and Technology, 56, 1562-1573. doi:10.1111/ijfs.14771 https://hdl.handle.net/2268/259631

Ma, Y., Tong, L., Wang, S., Liu, T., Wang, L., Liu, L., Zhou, X., Zhou, S., & Blecker, C. (2022). 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.). International Journal of Food Science and Technology. doi:10.1111/ijfs.15455
Peer Reviewed verified by ORBi

Ma, Y. (2022). Self-enhancement of γ-aminobutyric acid in mung bean and its application in noodles [Doctoral thesis, ULg - University of Liège]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/290327

Ma, Y., Aixia, W., Mei, Y., Shanshan, W., Lili, W., Sumei, Z., & Blecker, C. (2022). Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products. LWT - Food Science and Technology. doi:10.1016/j.lwt.2021.112783
Peer Reviewed verified by ORBi

Ma, Y., Tong, L., Li, J., Ashraf, J., Wang, S., Zhao, B., Liu, L., Blecker, C., & Zhou, S. (2021). Comparison of c-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. International Journal of Food Science and Technology, 56, 1562-1573. doi:10.1111/ijfs.14771
Peer Reviewed verified by ORBi

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