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广西南宁市大学东路100号
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博士研究生导师, 硕士研究生导师
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2007年毕业于江南大学食品学院，获工学博士学位，同年加入广西大学轻工与食品工程学院。2012年晋升为教授。一直从事水产食品和食品风味技术方面的的研究与教学工作。201709-201808，英国雷丁大学风味中心访问****。
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广西科技特派员；多个学术期刊审稿人；多个项目评审专家。
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食品化学；高级食品化学（研究生）
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1、食品风味技术2、水产食品
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主持科研项目：磷脂对鱼头汤风味影响机理的研究（国家自然科学基金，2020-2023）；食品中鲜味组分的高通量筛选方法研究——以沙蟹汁为例（国家自然科学基金，2017-2020）；沙蟹汁中鲜味组分的感官组学方法研究（广西自然科学基金，2016-2019）；食品副产品及海、水产品深加工新产品研发；罗非鱼下脚料提取鱼油工艺及多烯鱼油制备研究；罗非鱼保活保鲜加工技术应用与产业化；罗非鱼产品精深加工及下脚料综合利用科技攻关——活体发色及调味料研发；罗非鱼二氧化碳麻醉运输和宰杀加工技术开发及示范；一种可提高罗非鱼鱼片食用品质的宰杀加工方法的发明专利中试转化；广西海洋生物资源开发、海产品加工等海洋产业发展研究。
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2021年度Jie Liu; Peng Wan; Caifeng Xie; De-Wei Chen*（2021）. Key aroma-active compounds in brown sugar and their influence on sweetness. Food Chemistry. 345:128826. (TOP Journal)Guo, D., Wan, P., Liu, J., & Chen, D.* (2021). 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. Food Control. 121:107592. (TOP Journal)Si-Hua Fan, Tian-Tian Liu, Peng Wan, Qiujin Zhu, Ning Xia，Qin-Zhi Wang，De-Wei Chen*. (2021). Enrichment of the umami-taste-active amino acids and peptides from crab sauce using ethanol precipitation and anion-exchange resin. Journal of Food Processing and Preservation.45:15390.2020年度He R, Wan P, Liu J, Chen, D. W.*.（2020） Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution. Food Chemistry. 321:126739. (TOP Journal)Liu, T., & Chen, D. W.*. (2020). Soldier crab (Mictyris brevidactylus), a resource of nutritional food material. JOURNAL OF APPLIED ANIMAL RESEARCH, 48(1),109-113.陈德慰*,杨晓莹,刘思佚,叶婷婷,郭栋,王勤志. 鸡油组织中的磷脂对鸡油挥发性风味化合物形成的影响.农业工程学报,2020,36(23):279-284。2019年度Chen, D. W.* , Balagiannis, D. P., & Parker, J. K. (2019). Use of egg yolk phospholipids to generate chicken meat odorants. Food Chemistry. 286:71-77. (TOP Journal)Chen, D. W.* , Balagiannis, D. P., & Parker, J. K. (2019). Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants. Journal of the science of food and agriculture. 99(14):6638-6643.(TOP Journal) Zi-Chao Wang, Yuqin Lu, Yuzhen Yan, Tanzeela Nisar, ... De-Wei Chen* (2019). Effective inhibition and simplified detection of lipid oxidation in tilapia (Oreochromis niloticus) fillets during ice storage. Aquaculture. 511, 634183.(TOP Journal)Wang, Z. C., Yan, Y., Fang, Z., Nisar, T., Sun, L., Guo, Y., ... & Chen, D. W.* (2019). Application of nitric oxide in modified atmosphere packaging of tilapia (Oreschromis niloticus) fillets. Food Control, 98, 209-215. (TOP Journal)Liu, Tian-Tian; Xia, Ning; Wang, Qin-Zhi; Chen, De-Wei* (2019). Identification of the Non-Volatile Taste-Active Components in Crab Sauce. Foods. 8:(8),324.2018年度Wang, Z. C., Yan, Y., Su, P., Zhao, M. M., Xia, N., & Chen, D. W.* (2018). Treatments of tilapia (Oreochromis niloticus) using nitric oxide for quality improvement: Establishing a potential method for large-scale processing of farmed fish. Nitric Oxide-BIOLOGY AND CHEMISTRY. 77(1), 19–25.管维良, 陈德慰*. (2018). 二氧化碳麻醉对罗非鱼有水运输的影响[J]. 肉类研究, 32(2): 52-56.Wang, Z. C., Yan, Y., Nisar, T., Sun, L., Su, P., Chen, D. W.*, & Guo, Y.* (2018). Influence of postmortem treatment with nitric oxide on the muscle color and color stability of tilapia (Oreochromis niloticus) fillets. Nitric Oxide-BIOLOGY AND CHEMISTRY.76:122-128.刘天天, 梁中永, 范思华, 夏宁, 陈德慰* . (2018). 北海沙蟹特征滋味成分的分析. 食品科学, 39(14), 236-241.2017年度Wang, Z. C., Zhao, M. M., Fang, Z., & Chen, D. W.* (2017). Nitric oxide euthanasia: a potential procedure for improving animal welfare and fillet color of tilapia (Oreochromis niloticus). Aquaculture International, 25(5), 1845-1856.Guan, W. L., Zhao, M. M., Liu, T. T., Fan, X., & Chen, D. W.* (2017). Cooling combined with hyperoxic CO2 anesthesia is effective in improving the air exposure duration of tilapia. Scientific Reports, 7(1), 14016.2016年度及以前管维良, 刘天天, 梁中永, 陈德慰* . (2016). 活鱼运输的研究进展. 轻工科技, (6), 3-5.陆玉芹, 颜明月, 陈德慰* , 陈良元, & 马旦梅. (2015). 鱼类加工制品蛋白质氧化程度分析. 食品科学, 36(19), 55-59.颜明月, 陆玉芹, 陈德慰* . (2015). 电子鼻技术研究臭氧水处理对罗非鱼鱼片的新鲜度的影响. 食品科学, 36(20), 264-269.陈名帅, 范兴, 陆玉芹, 颜明月，陈德慰*. 宰前二氧化碳麻醉对罗非鱼肉品质影响的研究. 现代食品科技, 2014, 30(4): 226-232.(EI)张聪, 陈德慰* . (2014). 油炸食品风味的研究进展. 食品安全质量检测学报, 5(10), 3085-3091.De-Wei Chen*, Jian Su, etc (2012). Amino Acid Profiles of Bivalve Mollusks from Beibu Gulf, China. Journal of Aquatic Food Product Technology, 21(4):369-379. 陈德慰*, 苏键 等. 广西北部湾 3 种贝类中主要呈味物质的测定及呈味作用评价. 食品科学, 2012, 33(10): 165-168.Chen, D. W., & Zhang, M. (2010). Determination of odour-active compounds in the cooked meat of Chinese mitten crab (Eriocheir sinensis) by solid phase microextraction, gas chromatography-olfactometry and gas chromatography-mass spectrometry. Journal of Food and Drug Analysis, 18(4).DE-WEI CHEN, MIN ZHANG (2007). Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis). Food Chemistry, 104(3): 1200-1205. DE-WEI CHEN, MIN ZHANG, SUNDAR SHRESTHA (2007). Compositional characteristic and nutritional quality of Chinese mitten crab (Eriocheir sinensis). Food Chemistry, 103(4): 1343-1349. Chen, D., & Zhang, M. (2006). Analysis of volatile compounds in Chinese mitten crab (Eriocheir sinensis). Journal of Food and Drug Analysis, 14(3): 297-303.
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