| Analysis of β-lactoglobulin–epigallocatechin gallate interactions: The antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic … X Qie, Y Chen, W Quan, Z Wang, M Zeng, F Qin, J Chen, Z He Food & function 11 (5), 3867-3878, 2020 | 65 | 2020 |
| Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro‐simulated gastrointestinal … W Quan, Y Tao, M Lu, B Yuan, J Chen, M Zeng, F Qin, F Guo, Z He International Journal of Food Science & Technology 53 (5), 1131-1139, 2018 | 63 | 2018 |
| Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes W Quan, W He, X Qie, Y Chen, M Zeng, F Qin, J Chen, Z He Food chemistry 320, 126655, 2020 | 55 | 2020 |
| Assessment the influence of salt and polyphosphate on protein oxidation and Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine formation in roasted beef patties Y Li, C Xue, W Quan, F Qin, Z Wang, Z He, M Zeng, J Chen Meat Science 177, 108489, 2021 | 50 | 2021 |
| Effects of high-pressure homogenization, thermal processing, and milk matrix on the in vitro bioaccessibility of phenolic compounds in pomelo and kiwi juices W Quan, Y Tao, X Qie, M Zeng, F Qin, J Chen, Z He Journal of Functional Foods 64, 103633, 2020 | 50 | 2020 |
| Effect of milk addition and processing on the antioxidant capacity and phenolic bioaccessibility of coffee by using an in vitro gastrointestinal digestion model W Quan, X Qie, Y Chen, M Zeng, F Qin, J Chen, Z He Food chemistry 308, 125598, 2020 | 46 | 2020 |
| Quantitation of furosine, furfurals, and advanced glycation end products in milk treated with pasteurization and sterilization methods applicable in China Y Li, Y Wu, W Quan, X Jia, Z He, Z Wang, B Adhikari, J Chen, M Zeng Food research international 140, 110088, 2021 | 38 | 2021 |
| Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system W Quan, Y Li, Y Jiao, C Xue, G Liu, Z Wang, Z He, F Qin, M Zeng, J Chen Food chemistry 332, 127387, 2020 | 38 | 2020 |
| Anthocyanin composition and storage degradation kinetics of anthocyanins‐based natural food colourant from purple‐fleshed sweet potato W Quan, W He, M Lu, B Yuan, M Zeng, D Gao, F Qin, J Chen, Z He International journal of food science & technology 54 (8), 2529-2539, 2019 | 37 | 2019 |
| Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS Y Li, J He, W Quan, Z He, F Qin, G Tao, Z Wang, M Zeng, J Chen Food chemistry 326, 127016, 2020 | 34 | 2020 |
| Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis Y Li, W Quan, J Wang, Z He, F Qin, Z Wang, M Zeng, J Chen Food Chemistry 347, 128996, 2021 | 33 | 2021 |
| Western dietary patterns, foods, and risk of gestational diabetes mellitus: a systematic review and meta-analysis of prospective cohort studies W Quan, M Zeng, Y Jiao, Y Li, C Xue, G Liu, Z Wang, F Qin, Z He, J Chen Advances in Nutrition 12 (4), 1353-1364, 2021 | 31 | 2021 |
| Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis W Quan, Z Wu, Y Jiao, G Liu, Z Wang, Z He, G Tao, F Qin, M Zeng, J Chen Food Chemistry 339, 127853, 2021 | 29 | 2021 |
| Effects of 60Co-irradiation and superfine grinding wall disruption pretreatment on phenolic compounds in pine (Pinus yunnanensis) pollen and its antioxidant and α-glucosidase … Y Cheng, W Quan, T Qu, Y He, Z Wang, M Zeng, F Qin, J Chen, Z He Food Chemistry 345, 128808, 2021 | 27 | 2021 |
| The Effect of Exogenous Free Nε-(Carboxymethyl)Lysine on Diabetic-Model Goto-Kakizaki Rats: Metabolomics Analysis in Serum and Urine W Quan, Y Jiao, C Xue, Y Li, G Liu, Z He, F Qin, M Zeng, J Chen Journal of Agricultural and Food Chemistry 69 (2), 783-793, 2021 | 26 | 2021 |
| Profiles of initial, intermediate, and advanced stages of harmful Maillard reaction products in whole-milk powders pre-treated with different heat loads during 18 months of storage Y Li, W Quan, X Jia, Z He, Z Wang, M Zeng, J Chen Food chemistry 351, 129361, 2021 | 25 | 2021 |
| Metabolic changes from exposure to harmful Maillard reaction products and high-fat diet on Sprague-Dawley rats W Quan, Y Jiao, Y Li, C Xue, G Liu, Z Wang, F Qin, Z He, M Zeng, J Chen Food research international 141, 110129, 2021 | 22 | 2021 |
| Ginger and curcumin can inhibit heterocyclic amines and advanced glycation end products in roast beef patties by quenching free radicals as revealed by electron paramagnetic … C Xue, P Deng, W Quan, Y Li, Z He, F Qin, Z Wang, J Chen, M Zeng Food Control 138, 109038, 2022 | 20 | 2022 |
| Effect of dietary exposure to acrylamide on diabetes-associated cognitive dysfunction from the perspectives of oxidative damage, neuroinflammation, and metabolic disorders W Quan, M Li, Y Jiao, M Zeng, Z He, Q Shen, J Chen Journal of Agricultural and Food Chemistry 70 (14), 4445-4456, 2022 | 19 | 2022 |
| Mitigative capacity of Kaempferia galanga L. and kaempferol on heterocyclic amines and advanced glycation end products in roasted beef patties and related mechanistic analysis … C Xue, W Quan, Y Li, Z He, F Qin, Z Wang, J Chen, M Zeng Food Chemistry 385, 132660, 2022 | 18 | 2022 |
Maomao ZengState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, ChinaVerified email at jiangnan.edu.cn
