Zhi‐Wei Tan

Mechanism of formation of sulphur aroma compounds from l-ascorbic acid and l-cysteine during the Maillard reaction

Ai‐Nong Yu, Zhi‐Wei Tan, Fa-Song Wang · Food Chemistry · 2011 · 81 citations

Food Chemistry, Biosynthesis, Bioorganic Chemistry +7

The relationships of meteorological factors and nutrient levels with phytoplankton biomass in a shallow eutrophic lake dominated by cyanobacteria, Lake Dianchi from 1991 to 2013

Qichao Zhou, Yunlin Zhang, Dunmei Lin et al. · Environmental Science and Pollution Research · 2016 · 70 citations

Biogeochemistry, Eutrophication, Shallow Eutrophic Lake +4

Mechanistic studies on the formation of pyrazines by Maillard reaction between l-ascorbic acid and l-glutamic acid

Ai‐Nong Yu, Zhi‐Wei Tan, Fa-Song Wang · LWT · 2012 · 65 citations · Full text

Food Chemistry, Mechanistic Studies, Biochemistry +9

Influence of the pH on the formation of pyrazine compounds by the Maillard reaction of <scp>L</scp>‐ascorbic acid with acidic, basic and neutral amino acids

Ai‐Nong Yu, Zhi‐Wei Tan, Boan Shi · Asia-Pacific Journal of Chemical Engineering · 2011 · 35 citations

Food Chemistry, Bioorganic Chemistry, Amino Acids +14

Volatiles from the Maillard reaction of <scp>L</scp>‐ascorbic acid with <scp>L</scp>‐glutamic acid/<scp>L</scp>‐aspartic acid at different reaction times and temperatures

Zhi‐Wei Tan, Ai‐Nong Yu · Asia-Pacific Journal of Chemical Engineering · 2011 · 33 citations

Food Chemistry, Different Reaction Times, Engineering +15