Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination von Li, He, Yu, Shu‐Juan

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Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models von Li, He, Yang, Fu‐Han, Zhang, Wen‐Chao, Zhang, Zhi‐Jun, Yu, Shu‐Juan

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Formation of 2,3-dihydro-3,5-Dihydroxy-6-Methyl-4(H)-Pyran-4-One (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating von Li, He, Tang, Xiang-Yi, Wu, Chun-Jian, Yu, Shu-Juan

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The effect of pH and amino acids on the formation of methylglyoxal in a glucose–amino acid model system von Yu, Pei, Xu, Xian‐Bing, Yu, Shu‐Juan

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Identification of bitter‐taste compounds in class‐III caramel colours von Li, He, Zhang, Wen‐Chao, Tang, Xiang‐Yi, Wu, Chun‐Jian, Yu, Shu‐Juan, Zhao, Zi‐Qing

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New e:b-Friedo-Hopane Type Triterpenoids from Euphorbia peplus with Simiarendiol Possessing Significant Cytostatic Activity against HeLa Cells by Induction of Apoptosis and S/G2 Ce... von Yu, Jin-Hai, Wu, Dong-Xiang, Yu, Zhi-Pu, Li, Yu-Peng, Wang, Yin-Yin, Yu, Shu-Juan, Zhang, Hua

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Impact of Microwave-Assisted Heating on the pH Value, Color, and Flavor Compounds in Glucose-Ammonium Model System von Li, He, Wu, Chun-Jian, Yu, Shu-Juan

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Effects of pulsed electric fields (PEF) treatment on the properties of corn starch von Han, Zhong, Zeng, Xin-an, Zhang, Ben-shan, Yu, Shu-juan

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Effects of pulsed electric field treatment on a bovine serum albumin–dextran model system, a means of promoting the Maillard reaction von Guan, Yong-Guang, Lin, Hua, Han, Zhong, Wang, Jun, Yu, Shu-Juan, Zeng, Xin-An, Liu, Yan-Yan, Xu, Cai-Hong, Sun, Wei-Wei

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Betacyanins functionalized selenium nanoparticles inhibit HepG2 cells growth via mitochondria-mediated pathway von Tang, Xiang-Yi, Yu, Shu-Juan, Guo, Xiao-Ming, Li, He, Chen, Ming-Shun, Zhang, Tao, Lei, Cai-Yu, Zhao, Zhen-Gang, Meng, He-Cheng

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The effect of spray drying on sucrose-glycine caramel powder preparation von Huang, Kai, Zhang, Ping-Jun, Hu, Biao, Yu, Shu-Juan

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Determination of Four Bitter Compounds in Caramel Colors and Beverages Using Modified QuEChERS Coupled with Liquid Chromatography-Diode Array Detector-Mass Spectrometry von Li, He, Wu, Chun-Jian, Tang, Xiang-Yi, Yu, Shu-Juan

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Synthesis and assessment of bisindoles as a new class of antibacterial agents von Yan, Xue, Tang, Ying-De, He, Fei, Yu, Shu-Juan, Liu, Xigong, Bao, Jie, Zhang, Hua

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Nitrogen and phosphorus co-doped carbon dots for developing highly flame retardant poly (vinyl alcohol) composite films von Yu, Shu-juan, Lu, Shi-yan, Tan, Deng-feng, Zhu, Yong-fei

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Structural properties and digestibility of pulsed electric field treated waxy rice starch von Zeng, Feng, Gao, Qun-yu, Han, Zhong, Zeng, Xin-an, Yu, Shu-juan

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Enhancement of Ethanol–Acetic Acid Esterification Under Room Temperature and Non-catalytic Condition via Pulsed Electric Field Application von Lin, Zhi-Rong, Zeng, Xin-An, Yu, Shu-Juan, Sun, Da-Wen

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Influence of Soy Protein Isolate Prepared by Phosphate-Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein von Guo, Jian, Hu, Lei, Yang, Xiao-Quan, Yu, Shu-Juan, Liu, Yong-Chuang, Jin, Yu-Cong

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Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction von Guan, Yong-Guang, Zhang, Ben-Shan, Yu, Shu-Juan, Wang, Xiang-Ru, Xu, Xian-Bing, Wang, Jun, Han, Zhong, Zhang, Ping-Jun, Lin, Hua

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Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin von Tang, Xiang-Yi, Wang, Zhi-Ming, Meng, He-Cheng, Lin, Jia-Wei, Guo, Xiao-Ming, Zhang, Tao, Chen, Hua-Lei, Lei, Cai-Yu, Yu, Shu-Juan

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Physicochemical properties of sugar beet pulp pectin by pulsed electric field treatment von Ma, Sen, Yu, Shu-juan, Zhang, Bin, Wang, Zhong-he

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