Yu-Gui Zhai

发表

Formation and fate of Amadori rearrangement products in Maillard reaction

Chi-Tang Ho, K. Hayat, Xiaoming Zhang, 2021 .

Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds.

Xuan Zhang, Chi-Tang Ho, K. Hayat, 2022, Journal of agricultural and food chemistry.

Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides

K. Hayat, Xiaoming Zhang, H. Cui, 2019, Food and Bioprocess Technology.

Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-d-fructos-1-yl)-methionine Affecting Browning Formation.

Chi-Tang Ho, M. Tahir, K. Hayat, 2021, Journal of agricultural and food chemistry.

Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose-Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High Temperature Instantaneous Dehydration.

Chi-Tang Ho, M. Tahir, K. Hayat, 2020, Journal of agricultural and food chemistry.

Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine-Glucose Amadori Compound.

Xuan Zhang, Chi-Tang Ho, K. Hayat, 2022, Journal of agricultural and food chemistry.

Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound.

Chi-Tang Ho, K. Hayat, Xue Xia, 2022, Food chemistry.

CAROTENE PRODUCTION FROM AGRO-INDUSTRIAL WASTES BY Arthrobacter globiformis IN SHAKE-FLASK CULTURE

H. Qian, Weiguo Zhang, Mei Han, 2014, Preparative biochemistry & biotechnology.

Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model.

Chi-Tang Ho, K. Hayat, Xiaoming Zhang, 2022, Food chemistry.

Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid.

Xuan Zhang, Chi-Tang Ho, K. Hayat, 2022, Food chemistry.

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].

Chi-Tang Ho, K. Hayat, Xue Xia, 2022, Food chemistry.

Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine.

Xuan Zhang, Chi-Tang Ho, K. Hayat, 2023, Journal of agricultural and food chemistry.

Interaction of Added L-Cyteine with 2-Threityl-thiazolidine-4-carboxylic Acid derived from Xylose-Cysteine System Affecting its Maillard Browning.

Chi-Tang Ho, M. Tahir, K. Hayat, 2019, Journal of agricultural and food chemistry.

Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility.

D. Everett, Yuying Fu, Yu-Gui Zhai, 2023, International journal of biological macromolecules.