1.Anna-Maija Lampi,Zhen Yang*, Otto Mustonen,and Vieno Piironen.Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products.Food Chemistry, 311, 2020, 125982.
2.Zhen Yang*, Vieno Piironen, and Anna-Maija Lampi.Epoxy and hydroxy fatty acids as non-volatile lipid oxidationproducts in oat.Food Chemistry,295, 2019, 82–93.
3.Zhen Yang*, Vieno Piironen, and Anna-Maija Lampi.Lipid-modifying enzymes in oat and faba bean.Food Research International,100, 2017, 335–343.
4.Zhen Yang, Wei Wang, Haiyan Wang, and Qingfu Ye. Effects of a High Resistant Rice Starch and Preincubation Temperatures on the Physicochemical Properties of Surimi Gel from Grass Carp (Ctenopharyn Odon Idellus). Food Chemistry,145, 2014, 212–219.
5.Zhen Yang, Haiyan Wang, Wei Wang, Wenyuan Qi, Ling Yue, and Qingfu Ye. Effect of 10 MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4oC.Food Chemistry,145, 2014, 535–541.
6.Haiyan Wang,Zhen Yang, Ruyang Liu, Qiuguo Fu, Sufen Zhang, Zhiqiang Cai, Juying Li, Xiaojun Zhao, Qingfu Ye, Wei Wang, and Zhong Li. Stereoselective Uptake and Distribution of Chiral Neoniconoid Insecticide Paichongding in Chinese Pak Choi (Brassica campestris ssp. Chinenesis).Journal of Hazardous Materials,262, 2013, 862–869.
7.Chengchen Wu, Wei Wang, Long Yue,Zhen Yang, Qiuguo Fu, and Qingfu Ye. Enhancement effect of ethanol on lipid and fatty acid accumulation and composition ofScenedesmus sp.Bioresource Technology,2013, 120–125.