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Journal of Environmental Management|April 14, 2015
Adsorption and hydraulic conductivity of landfill-leachate perfluorinated compounds in bentonite barrier mixturesBelinda Li, Loretta Y Li, John R GraceFood Chemistry|September 22, 2018
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanineHeping Cui, Jingyang Yu, Shuqin Xia, et al.RSC Advances|May 11, 2022
Correlating supercritical fluid extraction parameters with volatile compounds from Finnish wild mushrooms (Craterellus tubaeformis) and yield prediction by partial least squares regression analysisXiao Chen, Nghia Huynh, Heping Cui, et al.Molecules (Basel, Switzerland)|March 29, 2012
Factors affecting the physical properties of edible composite film prepared from zein and wheat glutenXingfeng Guo, Yanan Lu, Heping Cui, et al.Physical Chemistry Chemical Physics : PCCP|November 13, 2018
Novel electronic structures and enhanced optical properties of boron phosphide/blue phosphorene and F4TCNQ/blue phosphorene heterostructures: a DFT + NEGF studyLeqian Du, Kai Zheng, Heping Cui, et al.Journal of Agricultural and Food Chemistry|November 29, 2022
Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori CompoundsTong Zhou, Xue Xia, Heping Cui, et al.Journal of Agricultural and Food Chemistry|July 15, 2022
Promoted Formation of Pyrazines and Sulfur-Containing Volatile Compounds through Interaction of Extra-Added Glutathione or Its Constituent Amino Acids and Secondary Products of Thermally Degraded N-(1-Deoxy-d-ribulos-1-yl)-GlutathioneLinhui Feng, Heping Cui, Pusen Chen, et al.Food Chemistry|April 26, 2023
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cookingYishun Yao, Xiaomin Wang, Heping Cui, et al.Food Research International (Ottawa, Ont.)|March 6, 2024
Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processingXingwei Wang, Heping Cui, Xiaoming Zhang, et al.Journal of Agricultural and Food Chemistry|September 22, 2023
Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanineTong Zhou, Xue Xia, Heping Cui, et al.Pageof 13