| 1. Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Yunwei Niu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38115213] [10.1021/acs.jafc.3c08082] |
| 2. Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho. (2023) Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38109376] [10.1021/acs.jafc.3c06250] |
| 3. Nan He, Chunxiao Zhang, Kaiyang Hou, Hongxiao Yu, Donghai Zhang, Mengying Chen, Kaiqiang Zhang, Xu Wang. (2023) A comprehensive study on flavor/cyclodextrin inclusion complexes. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, [PMID:] [10.1016/j.colsurfa.2023.132613] |
| 4. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:37737140] [10.1021/acs.jafc.3c04424] |
| 5. Yang Yue, Chao Wang, Yashu Chen, Mingming Zheng, Yi Zhang, Qianchun Deng, Qi Zhou. (2023) Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties. FOOD CHEMISTRY, [PMID:37657337] [10.1016/j.foodchem.2023.137095] |
| 6. Chao-Jun Wu, Wen-Fen Zhang, Xin Chen, Wu Fan, Qi-Dong Zhang, Jian Mao, Guo-Bi Chai, Qing-Zhao Shi, Yu-Jin Kong, En-Gui Zhang, Yan-Yang Li, Shu-Sheng Zhang, Jian-Ping Xie. (2023) Thermal/Redox-triggered release of pyrazinic functional molecules by coordination polymers with luminescence monitoring ability. JOURNAL OF COLLOID AND INTERFACE SCIENCE, [PMID:37478743] [10.1016/j.jcis.2023.07.056] |
| 7. Rihui Su, Gongke Li, Xiaohua Xiao. (2023) Ag/Poly(N-isopropylacrylamide)-laponite Hydrogel Surface-Enhanced Raman Membrane Substrate for Rapid Separation, Concentration and Detection of Hydrophilic Compounds in Complex Sample All-in-One. ANALYTICAL CHEMISTRY, [PMID:37017607] [10.1021/acs.analchem.3c00209] |
| 8. Lili Cao, Pengpeng Jia, Haotian Liu, Shengmei Kang, Shaotong Jiang, Min Pang. (2023) Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods, 12 (4): (827). [PMID:36832902] [10.3390/foods12040827] |
| 9. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) 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. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36696632] [10.1021/acs.jafc.2c08360] |
| 10. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36444759] [10.1021/acs.jafc.2c07026] |
| 11. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36342227] [10.1021/acs.jafc.2c06458] |
| 12. Xiang-Rong Cheng, Jia-Hui Ma, Issoufou Amadou, Wei Zhao, Yu-Yao Chen, Chen-Xi Zhang, Bin Guan. (2022) Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. FOOD CHEMISTRY, [PMID:36252379] [10.1016/j.foodchem.2022.134561] |
| 13. Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) 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 CHEMISTRY, [PMID:35594769] [10.1016/j.foodchem.2022.133144] |
| 14. Caixing Pan, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) 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. Food Bioscience, [PMID:] [10.1016/j.fbio.2022.101697] |
| 15. Sifan Mei, Yanyan Cao, Gang Zhang, Su Zhou, Yi Wang, Shuying Gong, Qiang Chu, Ping Chen. (2022) Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea. Plants-Basel, 11 (6): (823). [PMID:35336705] [10.3390/plants11060823] |
| 16. Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho. (2022) Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model. FOOD CHEMISTRY, [PMID:35245757] [10.1016/j.foodchem.2022.132500] |
| 17. Ziyan Wang, Heping Cui, Mengyu Ma, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:35089027] [10.1021/acs.jafc.1c07391] |
| 18. Hanjun Zhang, Furong Tao, Yuezhi Cui, Hongtao Wu. (2020) Super-quenching: Multiple migration channels of excitons cause “area quenching”. MATERIALS CHEMISTRY AND PHYSICS, [PMID:] [10.1016/j.matchemphys.2020.122657] |
| 19. Li Zheng, Jun-jian Situ, Qing-feng Zhu, Ping-gen Xi, Yin Zheng, Hong-xia Liu, Xiaofan Zhou, Zi-de Jiang. (2019) Identification of volatile organic compounds for the biocontrol of postharvest litchi fruit pathogen Peronophythora litchii. POSTHARVEST BIOLOGY AND TECHNOLOGY, [PMID:] [10.1016/j.postharvbio.2019.05.009] |
| 20. Qian Dun, Lei Yao, Zeyuan Deng, Hongyan Li, Jing Li, Yawei Fan, Bing Zhang. (2018) Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2018.11.084] |
| 21. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2014) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 22. Zhe Cai, Qinbo Jiang, Ruihao Zhang, Yifang Ma, Kaini Chen, Shijie Zheng, Peng Li, Cheng Zeng, Hui Zhang. (2024) Comparison of extraction and refinement techniques for volatile compound analysis in camellia oil. FOOD CHEMISTRY, [PMID:39709918] [10.1016/j.foodchem.2024.142501] |
| 23. Han Zhang, Heping Cui, Xue Xia, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2025) Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of Nα,Nε-di(1-deoxy-d-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control. FOOD CHEMISTRY, [PMID:40086376] [10.1016/j.foodchem.2025.143828] |
| 24. Yucen Chen, Xinshuo Wang, Yahui Gao, Caleb John Swing, Jingyang Yu, Heping Cui, Shuqin Xia. (2024) Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds. Food Bioscience, [PMID:] [10.1016/j.fbio.2024.104127] |
| 25. Lei Xie, Tianxing Wang, Ling Chen, Xiaoxi Li. (2024) Effects of myricetin on heterocyclic aromatic amines formation and sensory quality of Cantonese mooncakes. FOOD CHEMISTRY, [PMID:39577259] [10.1016/j.foodchem.2024.142084] |
| 26. Chao Wang, Yang Yue, Binhong Yuan, Qianchun Deng, Ye Liu, Qi Zhou. (2024) Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests. FOOD CHEMISTRY, [PMID:38402765] [10.1016/j.foodchem.2024.138782] |
| 27. Bingxi Feng, Zizheng Wang, Youyou Feng, Ping Li, Yongheng Zhu, Yonghui Deng, Limin Wu, Qin Yue, Jing Wei. (2024) Single-Atom Au-Functionalized Mesoporous SnO2 Nanospheres for Ultrasensitive Detection of Listeria monocytogenes Biomarker at Low Temperatures. ACS Nano, [PMID:39149962] [10.1021/acsnano.4c03566] |
| 28. Xiaotong Huang, Qi Chen, Xianling Wei, Jingjing Wang, Zhi Lu, Qingping Wu, Chao Li, Xiaofang Zeng, Weidong Bai, Hao Dong. (2025) Inhibitory effects of polysaccharides of various sources on 2-amino-3,8-dimethylimidazole[4,5-f] quinoxaline (MeIQx) in roasted beef patties. FOOD CHEMISTRY, [PMID:40997431] [10.1016/j.foodchem.2025.146500] |
| 29. Ping Tang, Qingliang Li, Changwen Li, Dongguang Xiao, Xiaodan Wang, Xuewu Guo. (2025) Analysis and formation mechanism of Key aroma compounds with ammonia-like off-flavors in Jiang-flavored high-temperature daqu: Substances composition and main microorganisms. Food Bioscience, [PMID:] [10.1016/j.fbio.2025.107656] |
| 30. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2013) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, [PMID:24128458] [10.1016/j.foodchem.2013.07.072] |
| 31. Qi Zhou, Xiao Jia, Ying-Zheng Yao, Bei Wang, Chang-Qing Wei, Min Zhang, Fenghong Huang. (2019) Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:31529950] [10.1021/acs.jafc.9b05691] |
| 32. Ting Zhou, Yunzi Feng, Thierry Thomas-Danguin, Mouming Zhao. (2020) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study. FOOD CHEMISTRY, [PMID:32739820] [10.1016/j.foodchem.2020.127664] |
| 33. Weiming Hua, Huan Liu, Qichao Fei, Jincheng Wu, Xiangru Wei, Matta Ebaid, Runmi Tao, Dengyong Liu, Shengmei Gai. (2025) Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS. FOOD RESEARCH INTERNATIONAL, [PMID:40356175] [10.1016/j.foodres.2025.116404] |
| 34. Tong Zhou, Qingqing Chai, Man Zhang, Heping Cui, Ahmad Mohammad, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2025) Role of exogenous xylose during its co-heating with alanine-xylose Amadori compound: Competitively promoting 2-furfural formation and limiting pyrazines generation. FOOD CHEMISTRY, [PMID:40393223] [10.1016/j.foodchem.2025.144764] |
| 35. Lele Chen, Jianshe Chen, Xinmiao Wang, Yue He. (2025) Saltiness can be modulated by the aerosol generation behavior of salt solution. FOOD QUALITY AND PREFERENCE, [PMID:] [10.1016/j.foodqual.2025.105815] |
| 36. Meilin Zhao, Zhihua Huang, Shuoyang Sun, Quan Gan, Shuang Wu, Xiqi Hu, Delei Xu, Pedro Laborda, Bao Tang, Lingtian Wu. (2026) Bacillus velezensis LT-22 Volatiles for the Biocontrol of Phytophthora capsici: Antifungal Action and Underlying Mechanisms. Foods, 15 (4): (753). [PMID:41750945] [10.3390/foods15040753] |
| 37. Jinhao Zou, Xuping Wang, Jingrong Cheng, Xueming Liu, Yantian Tang, Anping Li, Daobang Tang. (2026) Elucidating key aroma compounds of braised squab and providing insights into their potential precursor. FOOD CHEMISTRY, [PMID:] [10.1016/j.foodchem.2026.149613] |
