Fenglin Gu

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

Fenglin Gu, Jin Moon Kim, Shabbar Abbas et al. · Food Chemistry · 2009 · 307 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +4

Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

Fenglin Gu, Jin Moon Kim, Khizar Hayat et al. · Food Chemistry · 2009 · 200 citations

Food Chemistry, Biochemistry, Food Analysis +8

Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia Andrews

Zhizhe Dong, Fenglin Gu, Fei Xu et al. · Food Chemistry · 2013 · 97 citations

Solvent Extraction, Microwave-assisted Extraction, Analytical Chemistry +3

Contribution of sulfur‐containing compounds to the colour‐inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

Meigui Huang, Ping Liu, Shiqing Song et al. · Journal of the Science of Food and Agriculture · 2010 · 69 citations

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

Shiqing Song, Xiaoming Zhang, Khizar Hayat et al. · Journal of Chromatography A · 2010 · 68 citations

Health Sciences, Flavoromics, Food Authentication +8