| 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. Hao Zhang, Mingyao Wang, Meiyu Qian, Hongquan Wei. (2023) Odor familiarity and improvement of olfactory identification test in Chinese population. Frontiers in Psychology, [PMID:37908819] [10.3389/fpsyg.2023.1278668] |
| 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. D.-Y. Li, Y.-H. Liu, Q. Wang, X.-W. Lei, C.-Y. Yue, Z.-H. Jing. (2023) Zero-dimensional hybrid zinc halides with blue light emissions. Materials Today Chemistry, [PMID:] [10.1016/j.mtchem.2023.101604] |
| 6. 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] |
| 7. 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] |
| 8. 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] |
| 9. Meichen Liu, Jingyang Yu, Tong Zhou, Huaneng Xu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Formation Priority of Pyrazines and 2-Acetylthiazole Dependent on the Added Cysteine and Fragments of Deoxyosones during the Thermal Process of the Glycine–Ribose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36070497] [10.1021/acs.jafc.2c04874] |
| 10. Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu. (2022) Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments. FOOD CHEMISTRY, [PMID:35908468] [10.1016/j.foodchem.2022.133773] |
| 11. Linhui Feng, Heping Cui, Pusen Chen, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Promoted Formation of Pyrazines and Sulfur-Containing Volatile Compounds through Interaction of Extra-Added Glutathione or Its Constituent Amino Acids and Secondary Products of Thermally Degraded N-(1-Deoxy-d-ribulos-1-yl)-Glutathione. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:35838405] [10.1021/acs.jafc.2c02949] |
| 12. 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] |
| 13. Chuncheng Lin, Jiamin Zhou, Zhangfan Zheng, Jinzhu Chen. (2022) An efficient approach to biomass-based tertiary amines by direct and consecutive reductive amination of furfural. JOURNAL OF CATALYSIS, [PMID:] [10.1016/j.jcat.2022.04.016] |
| 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. 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] |
| 16. 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] |
| 17. Tingting Wang, Yu Wu, Ying Han, Peiwen Xu, Yijun Pang, Xinzhen Feng, Hao Yang, Weijie Ji, Tao Cheng. (2021) Hofmann-Type Metal–Organic Framework Nanosheets for Oxygen Evolution. ACS Applied Nano Materials, [PMID:] [10.1021/acsanm.1c03619] |
| 18. Junyi Wang, Ruifang Wang, Yan Gao, Jing Wang, Lina Qiao, Huijuan Li, Guohua Zhao, Ning Zhang, Hitao Chen, Jie Sun, Shuqi Wang. (2025) Analysis of dynamic flavor changes of volatile and non-volatile fractions analysis of black qingke (Hordeum vulgare L. var. nudum Hook. f.) during steaming process. JOURNAL OF FOOD SCIENCE, 90 (2): (e17660). [PMID:39929602] [10.1111/1750-3841.17660] |
| 19. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai. (2025) Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2025.107374] |
| 20. Xiao Jia, Hongli Cui, Song Qin, Jingnan Ren, Zhifeng Zhang, Qi An, Nawei Zhang, Jinchu Yang, Yongfeng Yang, Gang Fan, Siyi Pan. (2024) Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics. FOOD CHEMISTRY, [PMID:39182338] [10.1016/j.foodchem.2024.140944] |
| 21. Han Zhang, Heping Cui, Xue Xia, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2024) Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in Nα,Nε-Di(1-deoxy-d-xylulos-1-yl)lysine via Elevating Thermal Degradation Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:39481093] [10.1021/acs.jafc.4c07733] |
| 22. 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] |
| 23. 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] |
| 24. Mengmeng Ji, Yi Chen, Yufei Hu, Gongke Li. (2024) Rapid differentiation of coffee bean origin by ketones-based cyclic cataluminescence method. TALANTA, [PMID:39613488] [10.1016/j.talanta.2024.127261] |
| 25. Mingzhu Zhou, Yiting Lu, Jinyu Yu, Chao Wang, Wei Yu, Liu Shi, Wenjin Wu, Lan Wang, Yu Qiao. (2025) Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach. Food Chemistry-X, [PMID:40831966] [10.1016/j.fochx.2025.102872] |
| 26. Shuxing Zhou, Chunlin Li, Li Li, Feng Xie, Karyne M. Rogers, Yuwei Yuan, Jun Huang. (2025) Differentiating volatile compounds in soy sauce that regulate the attractiveness of flesh flies (Parasarcophaga dux). FOOD CHEMISTRY, [PMID:41027210] [10.1016/j.foodchem.2025.146504] |
| 27. Wenghua Tong, XingYan Liu, Ying Yang, Yan Wang, Zhijiu Huang, Hongjun Fan. (2025) Molecular and technical aspects on the interaction of bovine serum albumin with pyrazine derivatives: From molecular docking to spectroscopy study. JOURNAL OF FOOD SCIENCE, 90 (2): (e70017). [PMID:39898927] [10.1111/1750-3841.70017] |
| 28. 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] |
| 29. Jian Zou, Gang Wang, Shuyu Duan, Chenyi Shi, Xiaobing Yun, Xiuhan Yang, Zhe Du, Huan Qiu, Winniford Bill. (2025) Development of an Aroma Permeation Measurement Method Using Dynamic SPME-GC-FID Technique Coupled to a Flow-Cell. PACKAGING TECHNOLOGY AND SCIENCE, [PMID:] [10.1002/pts.2900] |
| 30. 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] |
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