Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory scienceZhi‐Jing Ni, Zhao‐Jun Wei, Kiran Thakur et al.|Food Chemistry X|2022Cited by 36
GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamateAnran Zheng, Zhao‐Jun Wei, Chao-Kun Wei et al.|Current Research in Food Science|2023Cited by 35
Gut modulatory effects of flaxseed derived Maillard reaction products in Sprague-Dawley rats during sub-chronic toxicityAnran Zheng, Zhao‐Jun Wei, Chao-Kun Wei et al.|Food and Chemical Toxicology|2022Cited by 8