Shibin Deng

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

Heping Cui, Chengsheng Jia, Khizar Hayat et al. · RSC Advances · 2017 · 91 citations · Full text

Agriculture, Biochemistry, Food Science +12

Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model

Shibin Deng, Heping Cui, Khizar Hayat et al. · Food Chemistry · 2022 · 42 citations

Natural Sciences, Biochemistry, Chemistry +7

Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose–Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration

Yun Zhai, Heping Cui, Khizar Hayat et al. · Journal of Agricultural and Food Chemistry · 2020 · 24 citations

Agriculture, Biochemistry, Biocatalysis +8

Preparation of 1-Amino-1-deoxyfructose Derivatives by Stepwise Increase of Temperature in Aqueous Medium and Their Flavor Formation Compared with Maillard Reaction Products

Jun Yang, Shibin Deng, Jie Yin et al. · Food and Bioprocess Technology · 2017 · 22 citations

Agriculture, Biochemistry, Food Science +8

Effect of Methionine on the Thermal Degradation of <i>N</i>-(1-Deoxy-<scp>d</scp>-fructos-1-yl)-methionine Affecting Browning Formation

Shibin Deng, Heping Cui, Khizar Hayat et al. · Journal of Agricultural and Food Chemistry · 2021 · 22 citations

Life Sciences, Biochemistry, Chemistry +15