Jia Heng Tan

Key aroma compounds in Chinese fried food of youtiao

Wenbin Du, Mengyao Zhao, Dawei Zhen et al. · Flavour and Fragrance Journal · 2019 · 58 citations

Food Chemistry, Key Aroma Compounds, Gas Chromatography‐mass Spectrometry +14

Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes

Tianze Wang, Dawei Zhen, Jia Heng Tan et al. · Food Chemistry · 2019 · 50 citations

Engineering, Biochemistry, Reaction Process +11

A new approach to the facile synthesis of 2-substituted-quinazolin-4(3H)-ones

Bin Wang, Li Zeng, Xiao Ning Wang et al. · Chinese Chemical Letters · 2011 · 18 citations

Organic Chemistry, Facile Synthesis, Synthesis Method +1

Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds

Chenping Zhang, Jia Heng Tan, Jinxin He et al. · Food Chemistry · 2024 · 12 citations