De-Wei Chen

ScholarGPS® ID: 32563522923737

Affiliation
Guangxi University, Nanning, China
Affiliation History

Field
Agriculture and Natural Resources
Discipline
Food Science and Technology
Top Specialties
Food Chemistry | Lipid
Metrics Summary
Publication Count
25
Predicted Citations
396
Predicted h-index
12
Ranking

Publications and Citation History

Publications based on Top Specialties

Types of Publication

  • Publications
  • Books
  • Patents
  • NIH/NSF
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Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing (journal article)
Liu, Jie | Wan, Peng | Xie, Caifeng | Chen, De-Wei
Journal of Food Composition and Analysis, volume 128 (2024).
10.1016/j.jfca.2024.106076
Cite | Source
The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model (journal article)
Yang, Xiaoying | Xiao, Jinshan | Wan, Peng | Liu, Jie | Mo, Haitao | Chen, De-Wei
Food Chemistry: X, volume 20 (2023).
10.1016/j.fochx.2023.100945
Cited by (2) | Cite | Source
Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis (journal article)
Yao, Jingyu | Zhao, Wenjie | Bai, Xueying | Wan, Peng | Liu, Jie | Chen, De-Wei
International Journal of Gastronomy and Food Science, volume 34 (2023).
10.1016/j.ijgfs.2023.100803
Cited by (5) | Cite | Source
Membrane filtration without adding lime water combined with vacuum heating enhances green odor in brown sugar processing (journal article)
Liu, Jie | Wan, Peng | Xie, Caifeng | Chen, De-Wei
LWT, volume 182 (2023).
10.1016/j.lwt.2023.114834
Cited by (3) | Cite | Source
Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review (journal article)
Chen, De-Wei | Wan, Peng | Yao, Jingyu | Yang, Xiaoying | Liu, Jie
Food Chemistry, volume 407 (2023).
10.1016/j.foodchem.2022.135177
Cited by (10) | Cite | Source
Monitoring of the oxidation process of egg yolk phospholipids at frying temperature by nuclear magnetic resonance (journal article)
Zhao, Zijian | Wan, Peng | Liu, Jie | Yu, Shunjie | Yang, Xiaoying | Chen, De-Wei
Food Bioscience, volume 51 (2023).
10.1016/j.fbio.2022.102303
Cited by (7) | Cite | Source
Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR (journal article)
Bai, Xueying | Wan, Peng | Liu, Jie | Yao, Jingyu | Chen, De-Wei
Current Research in Food Science, volume 6 (2023).
10.1016/j.crfs.2022.100411
Cited by (12) | Cite | Source
Investigation on taste-active compounds profile of brown sugar and changes during lime water and heating processing by NMR and e-tongue (journal article)
Liu, Jie | Wan, Peng | Zhao, Wenjie | Xie, Caifeng | Wang, Qinzhi | Chen, De-Wei
LWT, volume 165 (2022).
10.1016/j.lwt.2022.113702
Cited by (5) | Cite | Source
Use of egg yolk phospholipids as well as alanine and glucose to generate the key odorants of fried battered and breaded fish nuggets (journal article)
Ye, Ting-Ting | Guo, Dong | Zhao, Zi-Jian | Liu, Jie | Yang, Xiao-Ying | Liu, Xiao-Ling | Wang, Zi-Chao | Chen, De-Wei
LWT, volume 162 (2022).
10.1016/j.lwt.2022.113489
Cited by (12) | Cite | Source
Use of egg yolk to imitate meat aroma (journal article)
Yang, Xiaoying | Liu, Jie | Wan, Peng | Guo, Dong | Chen, De-Wei
Food Chemistry, volume 371 (2022).
10.1016/j.foodchem.2021.131112
Cited by (11) | Cite | Source
Investigation of the effect of polar components in cream on the flavor of heated cream based on NMR and GC-MS methods (journal article)
Ye, Ting-Ting | Liu, Jie | Wan, Peng | Liu, Si-Yi | Wang, Qin-Zhi | Chen, De-Wei
LWT, volume 155 (2022).
10.1016/j.lwt.2021.112940
Cited by (16) | Cite | Source
Pork phospholipids influence the generation of lipid-derived lard odorants in dry rendering process (journal article)
Liu, Siyi | Ye, Ting-Ting | Liu, Xiaoling | Wang, Zi-Chao | Chen, De-Wei
LWT, volume 152 (2021).
10.1016/j.lwt.2021.112284
Cited by (8) | Cite | Source
Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup (journal article)
Wan, Peng | Liu, Jie | Chen, De-Wei
Microchemical Journal, volume 168 (2021).
10.1016/j.microc.2021.106436
Cited by (19) | Cite | Source
Key aroma-active compounds in brown sugar and their influence on sweetness (journal article)
Liu, Jie | Wan, Peng | Xie, Caifeng | Chen, De-Wei
Food Chemistry, volume 345 (2021).
10.1016/j.foodchem.2020.128826
Cited by (49) | Cite | Source
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 (journal article)
Guo, Dong | Wan, Peng | Liu, Jie | Chen, De-Wei
Food Control, volume 121 (2021).
10.1016/j.foodcont.2020.107592
Cited by (20) | Cite | Source
Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution (journal article)
He, Rong-Qiang | Wan, Peng | Liu, Jie | Chen, De-Wei
Food Chemistry, volume 321 (2020).
10.1016/j.foodchem.2020.126739
Cited by (38) | Cite | Source
Soldier crab ( Mictyris brevidactylus ), a resource of nutritional food material (journal article)
Liu, Tian-Tian | Chen, De-Wei
Journal of Applied Animal Research, volume 48, issue 1, pages 109-113 (2020).
10.1080/09712119.2020.1740708
Cited by (3) | Cite | Source
Effective inhibition and simplified detection of lipid oxidation in tilapia (Oreochromis niloticus) fillets during ice storage (journal article)
Wang, Zi-Chao | Lu, Yuqin | Yan, Yuzhen | Nisar, Tanzeela | Fang, Zhongxiang | Xia, Ning | Guo, Yurong | Chen, De-Wei
Aquaculture, volume 511 (2019).
10.1016/j.aquaculture.2019.05.068
Cited by (16) | Cite | Source
Use of egg yolk phospholipids to generate chicken meat odorants (journal article)
Chen, De-Wei | Balagiannis, Dimitrios P. | Parker, Jane K.
Food Chemistry, volume 286 (2019).
10.1016/j.foodchem.2019.01.184
Cited by (63) | Cite | Source
Application of nitric oxide in modified atmosphere packaging of tilapia (Oreschromis niloticus) fillets (journal article)
Wang, Zi-Chao | Yan, Yuzhen | Fang, Zhongxiang | Nisar, Tanzeela | Sun, Lijun | Guo, Yurong | Xia, Ning | Wang, Huichun | Chen, De-Wei
Food Control, volume 98 (2019).
10.1016/j.foodcont.2018.11.043
Cited by (14) | Cite | Source