Fang Yan

Chitooligosaccharide–Lysine Maillard Reaction Products: Preparation and Potential Application on Fresh-Cut Kiwifruit

Xue-qing Yu, Yingjun Jing, Fang Yan, 2019, Food and Bioprocess Technology.

Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

Chi-Tang Ho, M. Tahir, K. Hayat, 2021, Food and Bioprocess Technology.

Optimized preparation, characterization, and antioxidant activity of chitooligosaccharide–glycine Maillard reaction products

Xue-qing Yu, Yingjun Jing, Fang Yan, 2018, Journal of Food Science and Technology.

Determination of Idarubicin Using CdTe Quantum Dots as Fluorescence Probes

Wei Xiaofang, Fang Yan, Huang Xiande, 2016 .