Advanced Glycation End Products in Meat during Processing and Storage: A ReviewSuhong Huang, Xiaoli Dong, Ming Huang|Food Reviews International|2021Cited by 31
Formation of Nϵ-Carboxymethyllysine and Nϵ-Carboxyethyllysine in Prepared Chicken Breast by Pan FryingZongshuai Zhu, Xinghu Zhou, Ming‐Jun Yao et al.|Journal of Food Protection|2019Cited by 27
The effect of oxidation and Maillard reaction on formation of N<sup>ε</sup>-carboxymethyllysine and N<sup>ε</sup>-carboxyethyllysine in prepared chicken breastZongshuai Zhu, Xinghu Zhou, Suhong Huang et al.|CyTA - Journal of Food|2019Cited by 23
Effects of oxidation and precursors (lysine, glyoxal and Schiff base) on the formation of Nε-carboxymethyl-lysine in aged, stored and thermally treated chicken meatSuhong Huang, Yuandong Zheng, Xiaoli Dong et al.|Food Science and Human Wellness|2022Cited by 22
Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storageSuhong Huang, Yuandong Zheng, Ming Huang et al.|Food Science and Human Wellness|2021Cited by 15