Showing results (31-40 of 126) with videos related to
Sort By:
Pageof 13
Journal of Agricultural and Food Chemistry|November 22, 2021
Accelerated Dissipation of Free and Immobilized Water Facilitating the Intramolecular Dehydration of N-Xylosamine and Conversion Improvement of the Amadori Rearrangement Product of Aspartic Acid-Xylose ReactionAo Zhang, Heping Cui, Khizar Hayat, et al.Annual Review of Chemical and Biomolecular Engineering|August 7, 2015
Gasification of Woody BiomassJianjun Dai, Jean Saayman, John R Grace, et al.Food Research International (Ottawa, Ont.)|November 4, 2025
Oral environment responsiveness of switchable water-in-oil high internal phase emulsions-based sodium salt carrier mediated by gelatin: Temperature sensitivity, phase inversion, and saltiness perceptionXinshuo Wang, Shuqin Xia, Khizar Hayat, et al.Journal of Agricultural and Food Chemistry|November 8, 2023
Efficient Formation of N-(1-Deoxy-d-ribulos-1-yl)-Glutathione via Limited Oxidation and Degradation of Glutathione during the Atmospheric-Vacuum Thermal ReactionLinhui Feng, Heping Cui, Pusen Chen, et al.Water Research|April 22, 2014
Oxygen mass transfer and hydrodynamic behaviour in wastewater: determination of local impact of surfactants by visualization techniquesMélanie Jimenez, Nicolas Dietrich, John R Grace, et al.Journal of Agricultural and Food Chemistry|January 28, 2022
Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid OxidationZiyan Wang, Heping Cui, Mengyu Ma, et al.Food Chemistry|April 14, 2020
Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiolZhenchun Sun, Heping Cui, Ni Yang, et al.Journal of Agricultural and Food Chemistry|June 30, 2022
Temperature-Dependent Catalysis of Glycylglycine on Its Amadori Compound Degradation to DeoxyosoneHeping Cui, Mengyu Ma, Ziyan Wang, et al.Journal of Agricultural and Food Chemistry|November 7, 2022
Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine-Glucose Amadori CompoundShibin Deng, Yun Zhai, Heping Cui, et al.Journal of the Science of Food and Agriculture|December 23, 2024
Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine-glucose Maillard reaction systemYuxia Yuan, Khizar Hayat, Jibao Cai, et al.Pageof 13