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. 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) ↗
3. Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis. (January 2020) Authors: Zhan, Huan; Hayat, Khizar; Cui, Heping; Hussain, Shahzad; Ho, Chi-Tang; Zhang, Xiaoming Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils. (July 2021) Authors: Ji, Ran; Cui, Heping; Duhoranimana, Emmanuel; Hayat, Khizar; Yu, Jingyang; Hussain, Shahzad; Usman Tahir, Muhammad; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food research international Issue: Volume 145(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model. (15th July 2022) Authors: Deng, Shibin; Cui, Heping; Hayat, Khizar; Zhai, Yun; Zhang, Qiang; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food chemistry Issue: Volume 382(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine. Issue 72 (25th September 2017) Authors: Cui, Heping; Jia, Chengsheng; Hayat, Khizar; Yu, Jingyang; Deng, Shibin; Karangwa, Eric; Duhoranimana, Emmanuel; Xia, Shuqin; Zhang, Xiaoming Journal: RSC advances Issue: Volume 7:Issue 72(2017) Page Start: 45442 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Correlating supercritical fluid extraction parameters with volatile compounds from Finnish wild mushrooms (Craterellus tubaeformis) and yield prediction by partial least squares regression analysis. Issue 10 (31st January 2018) Authors: Chen, Xiao; Huynh, Nghia; Cui, Heping; Zhou, Peng; Zhang, Xiaoming; Yang, Baoru Journal: RSC advances Issue: Volume 8:Issue 10(2018) Page Start: 5233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Corrigendum to "Structural diversity and concentration dependence of pyrazine formation: exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine amadori compound" [Food Chem. 390 (2022) 133144]. (30th November 2022) Authors: Xia, Xue; Zhai, Yun; Cui, Heping; Zhang, Han; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food chemistry Issue: Volume 395(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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) ↗
10. Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor. (June 2022) Authors: Pan, Caixing; Cui, Heping; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang Journal: Food bioscience Issue: Volume 47(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗