Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review von Chen, De-Wei, Wan, Peng, Yao, Jingyu, Yang, Xiaoying, Liu, Jie

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Non-volatile taste active compounds in the meat of Chinese mitten crab ( Eriocheir sinensis) von Chen, De-Wei, Zhang, Min

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Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries von Guo, Dong, Wan, Peng, Liu, Jie, Chen, De-Wei

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Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants von Chen, De‐Wei, Balagiannis, Dimitrios P, Parker, Jane K

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Targeting mitochondria‐associated membranes as a potential therapy against endothelial injury induced by hypoxia von Yang, Yi‐Dong, Li, Man‐Man, Xu, Gang, Zhang, Er‐Long, Chen, Jian, Sun, Binda, Chen, De‐Wei, Gao, Yu‐Qi

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Carvedilol ameliorates persistent erythema of erythematotelangiectatic rosacea by regulating the status of anxiety/depression von Li, Jian, Tang, Jin‐Yi, Fu, Jian, Zhang, Ming‐Wang, Wan, Mei, Chen, De‐Wei, Chen, Qi‐Quan, Li, Xue, Song, Guo‐Jing, Ni, Rong‐Rong, Song, Zhi‐Qiang

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Hypoxia Exacerbates Inflammatory Acute Lung Injury via the Toll-Like Receptor 4 Signaling Pathway von Wu, Gang, Xu, Gang, Chen, De-Wei, Gao, Wen-Xiang, Xiong, Jian-Qiong, Shen, Hai-Ying, Gao, Yu-Qi

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Key aroma-active compounds in brown sugar and their influence on sweetness von Liu, Jie, Wan, Peng, Xie, Caifeng, Chen, De-Wei

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The central role of tilted anisotropy for field-free spin–orbit torque switching of perpendicular magnetization von Hu, Chen-Yu, Chen, Wei-De, Liu, Yan-Ting, Huang, Chao-Chung, Pai, Chi-Feng

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Nogo-B Receptor Directs Mitochondria-Associated Membranes to Regulate Vascular Smooth Muscle Cell Proliferation von Yang, Yi-Dong, Li, Man-Man, Xu, Gang, Feng, Lan, Zhang, Er-Long, Chen, Jian, Chen, De-Wei, Gao, Yu-Qi

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Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup von Wan, Peng, Liu, Jie, Chen, De-Wei

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Image Super-Resolution Using Capsule Neural Networks von Hsu, Jui-Ting, Kuo, Chih-Hung, Chen, De-Wei

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Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution von He, Rong-Qiang, Wan, Peng, Liu, Jie, Chen, De-Wei

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Use of egg yolk phospholipids to generate chicken meat odorants von Chen, De-Wei, Balagiannis, Dimitrios P., Parker, Jane K.

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Modified Dual Path Network With Transform Domain Data for Image Super-Resolution von Chen, De-Wei, Kuo, Chih-Hung

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Soldier crab (Mictyris brevidactylus), a resource of nutritional food material von Liu, Tian-Tian, Chen, De-Wei

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Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin von Fan, Si‐Hua, Liu, Tian‐Tian, Wan, Peng, Zhu, Qiujin, Xia, Ning, Wang, Qin‐Zhi, Chen, De‐Wei

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The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model von Yang, Xiaoying, Xiao, Jinshan, Wan, Peng, Liu, Jie, Mo, Haitao, Chen, De-Wei

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A Stability Study of the Longest Steel Truss Deck Cable-stayed Bridge during Construction von Yu, Xiang-min, Chen, De-wei, Bai, Zhi-zhou

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Identification of the Non-Volatile Taste-Active Components in Crab Sauce von Liu, Tian-Tian, Xia, Ning, Wang, Qin-Zhi, Chen, De-Wei

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