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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.Journal of Agricultural and Food Chemistry|October 31, 2024
Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in Nα,Nε-Di(1-deoxy-d-xylulos-1-yl)lysine via Elevating Thermal Degradation TemperaturesHan Zhang, Heping Cui, Xue Xia, et al.Journal of Agricultural and Food Chemistry|December 18, 2023
Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor FormationYue Luo, Siyue Zhu, Jie Peng, et al.Journal of Agricultural and Food Chemistry|March 18, 2024
Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its PrecursorsPusen Chen, Meigui Huang, Heping Cui, et al.Food Chemistry|March 14, 2025
Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of Nα,Nε-di(1-deoxy-d-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration controlHan Zhang, Heping Cui, Xue Xia, et al.Journal of Agricultural and Food Chemistry|March 11, 2024
Exogenous Alanine Promoting the Reaction between Amadori Compound and Deoxyxylosone and Inhibiting the Formation of 2-Furfural during Thermal TreatmentTong Zhou, Meigui Huang, Heping Cui, et al.Pageof 10