Chengsheng Jia

Publication Activity (10 Years)

Years Active: 2019-2022
Publications (10 Years): 5

Top Topics

Mass Spectrometry

High Temperature

Top Venues

Journal of agricultural and food chemistry

This page only lists publications with an associated author ORCID identifier.

Publications

Pusen Chen, Heping Cui, Linhui Feng, Junhe Yu, Khizar Hayat, Chengsheng Jia, Xiaoming Zhang, Chi-Tang Ho
Effect of the C-Ring Structure of Flavonoids on the Yield of Adducts Formed by the Linkage of the Active Site at the A-Ring and Amadori Rearrangement Products during the Maillard Intermediate Preparation. Journal of agricultural and food chemistry 70 (10) (2022)
Mengyu Ma, Heping Cui, Ziyan Wang, Khizar Hayat, Chengsheng Jia, Yan Xu, Xiaoming Zhang, Chi-Tang Ho
Dependence and Conversion Mechanism for Selective Preparation of a Xylose-Diglycine Amadori Compound and a Cross-linking Product in an Aqueous Maillard Reaction. Journal of agricultural and food chemistry (2021)
Junhe Yu, Heping Cui, Qiang Zhang, Khizar Hayat, Huan Zhan, Jingyang Yu, Chengsheng Jia, Xiaoming Zhang, Chi-Tang Ho
Adducts Derived from (-)-Epigallocatechin Gallate-Amadori Rearrangement Products in Aqueous Reaction Systems: Characterization, Formation, and Thermolysis. Journal of agricultural and food chemistry 68 (39) (2020)
Siyun Lu, Heping Cui, Huan Zhan, Khizar Hayat, Chengsheng Jia, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi-Tang Ho
Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine-Arabinose System. Journal of agricultural and food chemistry 67 (23) (2019)
Yun Zhai, Heping Cui, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Jingyang Yu, Chengsheng Jia, Xiaoming Zhang, Chi-Tang Ho
Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard Browning. Journal of agricultural and food chemistry 67 (31) (2019)