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Food Chemistry|December 4, 2025
Exogenous cysteine oxidation induced secondary browning of light-colored glycine-xylose Maillard reaction products through promoted formation of glyoxal and methylglyoxalQian Hou, Tong Zhou, Xinjing Li, et al.International Journal of Biological Macromolecules|November 23, 2025
Structural and functional evolution of whey protein isolate-dextran Maillard conjugates during vacuum thermal reaction of spray-dried substrateChen Huang, Qingqing Chai, Man Zhang, et al.Journal of Agricultural and Food Chemistry|April 23, 2024
Formation of Volatile Pyrazinones in Amadori Rearrangement Products and Maillard Reaction Systems and the Major Formation PathwaysYue Luo, Siyue Zhu, Jie Peng, et al.Journal of Agricultural and Food Chemistry|April 23, 2021
Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-d-fructos-1-yl)-methionine Affecting Browning FormationShibin Deng, Heping Cui, Khizar Hayat, et al.Food Chemistry|November 30, 2019
Formation kinetics of Maillard reaction intermediates from glycine-ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydrationHuan Zhan, Wei Tang, Heping Cui, et al.Journal of Food Science|July 18, 2019
Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking ProcessMan Xu, Heping Cui, Fuli Sun, et al.Journal of Agricultural and Food Chemistry|July 17, 2019
Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard BrowningYun Zhai, Heping Cui, Khizar Hayat, et al.Journal of Food Science|November 14, 2019
Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal TreatmentFuli Sun, Heping Cui, Huan Zhan, et al.Food Research International (Ottawa, Ont.)|May 31, 2021
Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancementYuran Wang, Heping Cui, Qiang Zhang, et al.Journal of Agricultural and Food Chemistry|September 9, 2020
Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose-Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous DehydrationYun Zhai, Heping Cui, Khizar Hayat, et al.Pageof 10