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Food Chemistry|November 16, 2024
Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compoundShibin Deng, Heping Cui, Shahzad Hussain, et al.Journal of Agricultural and Food Chemistry|July 22, 2024
Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard ReactionHan Zhang, Heping Cui, Xue Xia, et al.Journal of Agricultural and Food Chemistry|July 13, 2023
Exogenous Threonine-Induced Conversion of Threonine-Xylose Amadori Compound to Heyns Compound for Efficiently Promoting the Formation of PyrazinesPusen Chen, Heping Cui, Tong Zhou, et al.Journal of Agricultural and Food Chemistry|January 25, 2021
Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-LinkingQian Liu, Heping Cui, Bertrand Muhoza, et al.Food Chemistry|May 20, 2022
Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compoundXue Xia, Yun Zhai, Heping Cui, et al.Food Chemistry|March 4, 2022
Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product modelShibin Deng, Heping Cui, Khizar Hayat, et al.Journal of Agricultural and Food Chemistry|September 7, 2018
Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard ReactionHeping Cui, Khizar Hayat, Chengsheng Jia, et al.Food Research International (Ottawa, Ont.)|June 18, 2023
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised porkXiaomin Wang, Yishun Yao, Jingyang Yu, et al.Journal of Agricultural and Food Chemistry|March 21, 2023
Controlled Selective Formation of Amadori Compounds from α/ε Mono- or Di-glycation of Lysine with XyloseHan Zhang, Heping Cui, Xue Xia, et al.Journal of Agricultural and Food Chemistry|August 8, 2024
Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine and Exogenous AlanineTong Zhou, Meigui Huang, Heping Cui, et al.Pageof 13