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Yueyu Zou
Yueyu Zou
Jinan University
Chemistry
Biochemistry
Chromatography
Organic chemistry
Maillard reaction
5
Papers
119
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Formation of a Hydroxymethylfurfural–Cysteine Adduct and Its Absorption and Cytotoxicity in Caco-2 Cells
2017
Journal of Agricultural and Food Chemistry
Qianzhu Zhao
Yueyu Zou
Caihuan Huang
Ping Lan
Jie Zheng
Shiyi Ou
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Citations (13)
Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels.
2016
Food Chemistry
Zhenhua Zhang
Yueyu Zou
Taigang Wu
Caihuan Huang
Kehan Pei
Guangwen Zhang
Xiaohua Lin
Weibin Bai
Shiyi Ou
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Citations (36)
Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model
2016
International Journal of Food Science and Technology
Yueyu Zou
Kehan Pei
Xichun Peng
Weibin Bai
Caihuan Huang
Shiyi Ou
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Citations (11)
Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural
2015
Lwt - Food Science and Technology
Yueyu Zou
Caihuan Huang
Kehan Pei
Yun Cai
Guangwen Zhang
Changying Hu
Shiyi Ou
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Citations (26)
Chlorogenic acid increased acrylamide formation through promotion of HMF formation and 3-aminopropionamide deamination.
2014
Journal of Hazardous Materials
Yun Cai
Zhenhua Zhang
Shanshan Jiang
Miao Yu
Caihuan Huang
Ruixia Qiu
Yueyu Zou
Qirui Zhang
Shiyi Ou
Hua Zhou
Yong Wang
Weibing Bai
Yiqun Li
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Citations (33)
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