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Plos One|August 1, 2012
The halo effect: suppression of pink bollworm on non-Bt cotton by Bt cotton in ChinaPeng Wan, Yunxin Huang, Bruce E Tabashnik, et al.Food Chemistry|December 17, 2022
Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A reviewDe-Wei Chen, Peng Wan, Jingyu Yao, et al.Journal of Traditional Chinese Medicine = Chung I Tsa Chih Ying Wen Pan|May 5, 2023
Farnesoid X receptor regulators from natural products and their biological functionPeng Wan, N I Hengfan, Guo Dale, et al.Molecular Diversity|January 24, 2025
Synthesis and antifungal activity of arecoline derivatives containing amino acid fragmentsXianwu Liu, Jianwen Zhang, Zefang Qin, et al.Food Chemistry|September 19, 2021
Use of egg yolk to imitate meat aromaXiaoying Yang, Jie Liu, Peng Wan, et al.Journal of Structural Biology|May 20, 2008
Yolk spherocrystal: the structure, composition and liquid crystal templateHua Tong, Peng Wan, Wentao Ma, et al.Poultry Science|August 20, 2025
Development of the CRISPR/Cas9 system for genome editing in Riemerella anatipestiferYi Chang, Honghao Huang, Ruonan Zhao, et al.Brain Research Bulletin|November 26, 2018
Dopamine in the hippocampal dentate gyrus modulates spatial learning via D1-like receptorsFeixue Wang, Peng Wan, Weiyao Wang, et al.Journal of Colloid and Interface Science|July 25, 2016
Investigation of the inner corrosion layer formed in pulse electrodeposition coating on Mg-Sr alloy and corresponding degradation behaviorYongming Shangguan, Peng Wan, Lili Tan, et al.ACS Applied Materials & Interfaces|November 18, 2014
Additive-free synthesis of In₂O₃ cubes embedded into graphene sheets and their enhanced NO₂ sensing performance at room temperatureWei Yang, Peng Wan, Xiaodong Zhou, et al.Pageof 63