1. Antioxidant Activity In Vitro of N‐(1‐deoxy‐α‐d‐xylulos‐1‐yl)‐Phenylalanine: Comparison Among Maillard Reaction Intermediate, End‐Products and Xylose‐Phenylalanine. Issue 5 (3rd April 2019) Authors: Cui, Heping; Hayat, Khizar; Zhang, Xiaoming Journal: Journal of food science Issue: Volume 84:Issue 5(2019) Page Start: 1060 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 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 Process. Issue 8 (17th July 2019) Authors: Xu, Man; Cui, Heping; Sun, Fuli; Jia, Chengsheng; Zhang, Song‐Lin; Hussain, Shahzad; Tahir, Muhammad Usman; Zhang, Xiaoming; Hayat, Khizar Journal: Journal of food science Issue: Volume 84:Issue 8(2019) Page Start: 2171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration. (1st May 2020) Authors: Zhan, Huan; Tang, Wei; Cui, Heping; Hayat, Khizar; Hussain, Shahzad; Tahir, Muhammad Usman; Zhang, Songlin; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food chemistry Issue: Volume 311(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol. (30th August 2020) Authors: Sun, Zhenchun; Cui, Heping; Yang, Ni; Ayed, Charfedinne; Zhang, Xiaoming; Fisk, Ian D. Journal: Food chemistry Issue: Volume 322(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. (15th January 2019) Authors: Cui, Heping; Yu, Jingyang; Xia, Shuqin; Duhoranimana, Emmanuel; Huang, Qingrong; Zhang, Xiaoming Journal: Food chemistry Issue: Volume 271(2019) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Metal complexed-enzymatic hydrolyzed chitosan improves moisture retention of fiber papers by migrating immobilized water to bound state. (1st May 2020) Authors: Wang, Huijuan; Cui, Heping; Wang, Xuejiao; Lin, Chao; Xia, Shuqin; Hayat, Khizar; Hussain, Shahzad; Tahir, Muhammad Usman; Zhang, Xiaoming Journal: Carbohydrate polymers Issue: Volume 235(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Superior environmental stability of gelatin/CMC complex coacervated microcapsules via chitosan electrostatic modification. (March 2022) Authors: Li, Diewei; Cui, Heping; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food hydrocolloids Issue: Volume 124:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal. (1st March 2022) Authors: Zhan, Huan; Cui, Heping; Yu, Junhe; Hayat, Khizar; Wu, Xian; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food chemistry Issue: Volume 371(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement. (June 2021) Authors: Wang, Yuran; Cui, Heping; Zhang, Qiang; Hayat, Khizar; Yu, Jingyang; Hussain, Shahzad; Usman Tahir, Muhammad; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food research international Issue: Volume 144(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy. (December 2022) Authors: Huang, Chen; Cui, Heping; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food research international Issue: Volume 162(2022)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗