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Yun Zhai

Jiangnan University

6

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27

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Formation and fate of Amadori rearrangement products in Maillard reaction

2021 Trends in Food Science and Technology
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Degradation of 2-Threityl-Thiazolidine-4-Carboxylic Acid and Corresponding Browning Accelerated by Trapping Reaction between Extra-Added Xylose and Released Cysteine during Maillard Reaction.

2021 Journal of Agricultural and Food Chemistry
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Interaction of Added l‑Cysteine with2‑Threityl-thiazolidine-4-carboxylic Acid Derived from theXylose–Cysteine System Affecting Its Maillard Browning

2019 Journal of Agricultural and Food Chemistry
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