Dawei Zhen

Preparation and Characterization of Superhydrophobic/Superoleophilic SiO2 Film

Xiufang Wen, Zhuo-ru Yang, P. Pi, 2011 .

Key aroma compounds in Chinese fried food of youtiao

Mengyao Zhao, Jianchun Xie, Tianze Wang, 2019, Flavour and Fragrance Journal.

Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling

Jianchun Xie, Dawei Zhen, Du Wenbin, 2020 .

Characterization of initial reaction intermediates in heated model systems of glucose, glutathione, and aliphatic aldehydes.

Jie Cheng, Jianchun Xie, Tianze Wang, 2020, Food chemistry.