Author/Creator: Pei, Kehan - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Pei, Kehan

1. Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels. (1st January 2016)

Authors:: Zhang, Zhenhua; Zou, Yueyu; Wu, Taigang; Huang, Caihuan; Pei, Kehan; Zhang, Guangwen; Lin, Xiaohua; Bai, Weibin; Ou, Shiyi
Journal:: Food chemistry
Issue:: Volume 190(2016)
Page Start:: 832
Record Type:: Journal Article
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2. Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels. (1st January 2016)

Authors:: Zhang, Zhenhua; Zou, Yueyu; Wu, Taigang; Huang, Caihuan; Pei, Kehan; Zhang, Guangwen; Lin, Xiaohua; Bai, Weibin; Ou, Shiyi
Journal:: Food chemistry
Issue:: Volume 190(2016)
Page Start:: 832
Record Type:: Journal Article
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3. Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural. Issue 1 (September 2015)

Authors:: Zou, Yueyu; Huang, Caihuan; Pei, Kehan; Cai, Yun; Zhang, Guangwen; Hu, Changying; Ou, Shiyi
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 63:Issue 1(2015:Sep.)
Page Start:: 275
Record Type:: Journal Article
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4. Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model. (16th February 2016)

Authors:: Zou, Yueyu; Pei, Kehan; Peng, Xichun; Bai, Weibin; Huang, Caihuan; Ou, Shiyi
Journal:: International journal of food science & technology
Issue:: Volume 51:Number 4(2016)
Page Start:: 1002
Record Type:: Journal Article
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5. P‐Coumaric acid and its conjugates: dietary sources, pharmacokinetic properties and biological activities. (25th January 2016)

Authors:: Pei, Kehan; Ou, Juanying; Huang, Junqing; Ou, Shiyi
Journal:: Journal of the science of food and agriculture
Issue:: Volume 96:Number 9(2016)
Page Start:: 2952
Record Type:: Journal Article
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