Xiaoming Zhang

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 55

Top Topics

Gas Chromatography Mass Spectrometry

Fluorescent Probe

Top Venues

Journal of agricultural and food chemistry

Food & function

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

Publications

Han Zhang, Heping Cui, Xue Xia, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard Reaction. Journal of agricultural and food chemistry 72 (30) (2024)
Han Zhang, Heping Cui, Xue Xia, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard Reaction. Journal of agricultural and food chemistry (2024)
Pusen Chen, Meigui Huang, Heping Cui, Linhui Feng, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors. Journal of agricultural and food chemistry (2024)
Tong Zhou, Meigui Huang, Heping Cui, Pusen Chen, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Exogenous Alanine Promoting the Reaction between Amadori Compound and Deoxyxylosone and Inhibiting the Formation of 2-Furfural during Thermal Treatment. Journal of agricultural and food chemistry 72 (11) (2024)
Tong Zhou, Meigui Huang, Heping Cui, Pusen Chen, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Exogenous Alanine Promoting the Reaction between Amadori Compound and Deoxyxylosone and Inhibiting the Formation of 2-Furfural during Thermal Treatment. Journal of agricultural and food chemistry (2024)
Tong Zhou, Meigui Huang, Heping Cui, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of N -(1-Deoxy-d-xylulos-1-yl)-alanine and Exogenous Alanine. Journal of agricultural and food chemistry 72 (33) (2024)
Tong Zhou, Meigui Huang, Heping Cui, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Disclosing the Nitrogen Sources via Isotope Labeling Technique and the Formation Mechanism of Pyrazine and Alkylpyrazines during the Heat Treatment of N -(1-Deoxy-d-xylulos-1-yl)-alanine and Exogenous Alanine. Journal of agricultural and food chemistry (2024)
Pusen Chen, Meigui Huang, Heping Cui, Linhui Feng, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors. Journal of agricultural and food chemistry 72 (12) (2024)
Tong Zhou, Meigui Huang, Heping Cui, Pusen Chen, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Exogenous Alanine Promoting the Reaction between Amadori Compound and Deoxyxylosone and Inhibiting the Formation of 2-Furfural during Thermal Treatment. Journal of agricultural and food chemistry 72 (11) (2024)
Han Zhang, Heping Cui, Xue Xia, Shahzad Hussain, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard Reaction. Journal of agricultural and food chemistry 72 (30) (2024)
Pusen Chen, Meigui Huang, Heping Cui, Linhui Feng, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Mechanism of Dihydromyricetin-Induced Reduction of Furfural Derived from the Amadori Compound: Formation of Adducts between Dihydromyricetin and Furfural or Its Precursors. Journal of agricultural and food chemistry 72 (12) (2024)
Xue Xia, Tong Zhou, Han Zhang, Heping Cui, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures. Journal of agricultural and food chemistry (2023)
Han Zhang, Heping Cui, Xue Xia, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Controlled Selective Formation of Amadori Compounds from α/ε Mono- or Di-glycation of Lysine with Xylose. Journal of agricultural and food chemistry (2023)
Yun Zhai, Heping Cui, Khizar Hayat, Teng Li, Xian Wu, Yuying Fu, Xiaoming Zhang, Chi-Tang Ho
Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages. Journal of agricultural and food chemistry (2023)
Xue Xia, Shiqing Song, Tong Zhou, Han Zhang, Heping Cui, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction. Journal of agricultural and food chemistry (2023)
Pusen Chen, Heping Cui, Tong Zhou, Linhui Feng, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Exogenous Threonine-Induced Conversion of Threonine-Xylose Amadori Compound to Heyns Compound for Efficiently Promoting the Formation of Pyrazines. Journal of agricultural and food chemistry (2023)
Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 (2023)
Linhui Feng, Heping Cui, Pusen Chen, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Efficient Formation of N -(1-Deoxy- d -ribulos-1-yl)-Glutathione via Limited Oxidation and Degradation of Glutathione during the Atmospheric-Vacuum Thermal Reaction. Journal of agricultural and food chemistry (2023)
Xue Xia, Tong Zhou, Han Zhang, Heping Cui, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures. Journal of agricultural and food chemistry 71 (10) (2023)
Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 71 (5) (2023)
Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Zuobing Xiao, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 (2023)
Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Zuobing Xiao, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 72 (1) (2023)
Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Zuobing Xiao, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 72 (1) (2023)
Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 (2023)
Xue Xia, Tong Zhou, Han Zhang, Heping Cui, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures. Journal of agricultural and food chemistry 71 (10) (2023)
Yanqun Zhang, Yishun Yao, Tong Zhou, Foxin Zhang, Xue Xia, Jingyang Yu, Shiqing Song, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception. Journal of agricultural and food chemistry (2023)
Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 71 (5) (2023)
Xue Xia, Tong Zhou, Jingyang Yu, Heping Cui, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism. Journal of agricultural and food chemistry (2023)
Ziyan Wang, Heping Cui, Mengyu Ma, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 70 (5) (2022)
Heping Cui, Mengyu Ma, Ziyan Wang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Temperature-Dependent Catalysis of Glycylglycine on Its Amadori Compound Degradation to Deoxyosone. Journal of agricultural and food chemistry 70 (27) (2022)
Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine-Glucose Amadori Compound. Journal of agricultural and food chemistry 70 (45) (2022)
Shangjie Wei, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine. Journal of agricultural and food chemistry 70 (38) (2022)
Meichen Liu, Jingyang Yu, Tong Zhou, Huaneng Xu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 70 (37) (2022)
Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 70 (48) (2022)
Linhui Feng, Heping Cui, Pusen Chen, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
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 70 (29) (2022)
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)
Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds. Journal of agricultural and food chemistry 70 (47) (2022)
Heping Cui, Dinghao Liu, Xue Xia, Jingyang Yu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat. Food & function 12 (4) (2021)
Qian Liu, Heping Cui, Bertrand Muhoza, Emmanuel Duhoranimana, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho
Mild Enzyme-Induced Gelation Method for Nanoparticle Stabilization: Effect of Transglutaminase and Laccase Cross-Linking. Journal of agricultural and food chemistry 69 (4) (2021)
Shibin Deng, Heping Cui, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho
Effect of Methionine on the Thermal Degradation of N-(1-Deoxy-d-fructos-1-yl)-methionine Affecting Browning Formation. Journal of agricultural and food chemistry 69 (17) (2021)
Yun Zhai, Heping Cui, Qiang Zhang, Khizar Hayat, Xian Wu, Shibin Deng, Xiaoming Zhang, Chi-Tang Ho
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. Journal of agricultural and food chemistry 69 (36) (2021)
Ao Zhang, Heping Cui, Khizar Hayat, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho
Accelerated Dissipation of Free and Immobilized Water Facilitating the Intramolecular Dehydration of N-Xylosamine and Conversion Improvement of the Amadori Rearrangement Product of Aspartic Acid-Xylose Reaction. Journal of agricultural and food chemistry 69 (48) (2021)
Heping Cui, Ziyan Wang, Mengyu Ma, Khizar Hayat, Qiang Zhang, Yan Xu, Xiaoming Zhang, Chi-Tang Ho
Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product. Journal of agricultural and food chemistry 69 (34) (2021)
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, Wei Tang, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Yahui Gao, Xiaoming Zhang, Chi-Tang Ho
Interaction of (-)-Epigallocatechin Gallate and Deoxyosones Blocking the Subsequent Maillard Reaction and Improving the Yield of N-(1-Deoxy-d-xylulos-1-yl)alanine. Journal of agricultural and food chemistry 68 (6) (2020)
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)
Yun Zhai, Heping Cui, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Shibin Deng, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho
Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose-Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration. 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)
Wei Tang, Heping Cui, Fuli Sun, Xiaohong Yu, Khizar Hayat, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang, Chi-Tang Ho
N-(1-Deoxy-d-xylulos-1-yl)-glutathione: A Maillard Reaction Intermediate Predominating in Aqueous Glutathione-Xylose Systems by Simultaneous Dehydration-Reaction. Journal of agricultural and food chemistry 67 (32) (2019)
Chengsheng Jia, Xue Xia, Ping Liu, Huiqi Wang, Jiarui Zhang, Xiaoming Zhang
Mild and Efficient Preparation of Phytosteryl Amino Acid Ester Hydrochlorides and Their Emulsifying Properties. Journal of agricultural and food chemistry 67 (6) (2019)
Liping Jiao, Shuqin Xia, Xiaoming Zhang, Jianzeng Liu, Jingyang Yu, Man Zhang, Xuejiao Wang, Xiangzhen Qi
Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch. RSC advances 9 (3) (2019)
Xiaohong Yu, Heping Cui, Khizar Hayat, Shahzad Hussain, Chengsheng Jia, Song-Lin Zhang, Muhammad Usman Tahir, Xiaoming Zhang, Chi-Tang Ho
Effective Mechanism of (-)-Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction. Journal of agricultural and food chemistry 67 (12) (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)
Heping Cui, Khizar Hayat, Chengsheng Jia, Emmanuel Duhoranimana, Qing-Rong Huang, Xiaoming Zhang, Chi-Tang Ho
Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose-Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction. Journal of agricultural and food chemistry 66 (38) (2018)
Xiao Chen, Nghia Huynh, Heping Cui, Peng Zhou, Xiaoming Zhang, Baoru Yang
Correlating supercritical fluid extraction parameters with volatile compounds from Finnish wild mushrooms ( Craterellus tubaeformis ) and yield prediction by partial least squares regression analysis. RSC advances 8 (10) (2018)