| Authors | Studies |
|---|
| Choi, SS; Contrera, JF; Hastings, KL; Kruhlak, NL; Sancilio, LF; Weaver, JL; Willard, JM | 1 |
| Cui, H; Hayat, K; Ho, CT; Hussain, S; Jia, C; Tahir, MU; Yu, J; Zhai, Y; Zhang, X | 1 |
| Cui, H; Deng, S; Hayat, K; Ho, CT; Hussain, S; Tahir, MU; Zhai, Y; Zhang, Q; Zhang, X | 1 |
| Cui, H; Deng, S; Hayat, K; Ho, CT; Wu, X; Zhai, Y; Zhang, Q; Zhang, X | 1 |
| Cui, H; Hayat, K; Ho, CT; Wei, S; Zhang, X | 1 |
| Cui, H; Deng, S; Hayat, K; Ho, CT; Xia, X; Zhai, Y; Zhang, X | 1 |
| Cui, H; Fu, Y; Hayat, K; Ho, CT; Li, T; Wu, X; Zhai, Y; Zhang, X | 1 |
| Fu, Y; Hayat, K; Ho, CT; Li, T; Zhai, Y | 1 |
| Article | Year |
|---|
Development of a phospholipidosis database and predictive quantitative structure-activity relationship (QSAR) models.Toxicology mechanisms and methods, 2008, Volume: 18, Issue:2-3
Topics: | 2008 |
Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose-Cysteine System Affecting Its Maillard Browning.Journal of agricultural and food chemistry, 2019, Aug-07, Volume: 67, Issue:31
Topics: Chromatography, High Pressure Liquid; Cysteine; Glycation End Products, Advanced; Hot Temperature; Maillard Reaction; Thiazolidines; Xylose | 2019 |
Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose-Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration.Journal of agricultural and food chemistry, 2020, Sep-30, Volume: 68, Issue:39
Topics: Cysteine; Glycation End Products, Advanced; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Thiazolidines; Water; Xylose | 2020 |
| Degradation of 2-Threityl-Thiazolidine-4-Carboxylic Acid and Corresponding Browning Accelerated by Trapping Reaction between Extra-Added Xylose and Released Cysteine during Maillard Reaction. | 2021 |
| Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine. | 2022 |
| Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid. | 2023 |
| Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages. | 2023 |
| Intrinsic Molecular Mechanisms of Transformation between Isomeric Intermediates Formed at Different Stages of Cysteine-Xylose Maillard Reaction Model through Dehydration. | 2023 |