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Formation of Nϵ-Carboxymethyllysine and Nϵ-Carboxyethyllysine in Prepared Chicken Breast by Pan FryingZongshuai Zhu, Xinghu Zhou, Ming Huang et al.|Journal of Food Protection|2019Cited by 27
Inhibitory effect of mulberry leaf (Morus alba L.) extract on the formation of free and bound heterocyclic amines in pan-fried muscovy duck (Cairina moschata) pattiesYan Xu, Ming Huang, Yiqun Cheng et al.|Food Control|2022Cited by 26
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
Content of free and protein‐binding N<sup>ε</sup>‐carboxymethyllysine and N<sup>ε</sup>‐carboxyethyllysine in different parts of braised chickenZongshuai Zhu, Ming Huang, Jichao Huang et al.|Food Science & Nutrition|2020Cited by 19