Fei Lao

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 16

Top Topics

Liquid Chromatography

High Temperature

Top Venues

Journal of the science of food and agriculture

Foods (Basel, Switzerland)

Comprehensive reviews in food science and food safety

This page only lists publications with an associated author ORCID identifier.

Publications

Donghao Zhang, Min Gao, Yanpei Cai, Jihong Wu, Fei Lao
Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying. Journal of the science of food and agriculture (2024)
Wentao Zhang, Xuejie Li, Xuzeng Wang, He Li, Xiao-Jun Liao, Fei Lao, Jihong Wu, Jian Li
Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice. Foods (Basel, Switzerland) 13 (10) (2024)
Donghao Zhang, Min Gao, Yanpei Cai, Jihong Wu, Fei Lao
Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying. Journal of the science of food and agriculture 104 (10) (2024)
Xin Pan, Shuang Bi, Yingying Xu, Yanpei Cai, Fei Lao, Jihong Wu
Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions. Journal of the science of food and agriculture 104 (6) (2024)
Donghao Zhang, Min Gao, Yanpei Cai, Jihong Wu, Fei Lao
Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying. Journal of the science of food and agriculture (2024)
Jinping Huang, Chen Yang, Xin Pan, Jihong Wu, Fei Lao
Effect of glycosylation, acylation and pyranylation at cyanidin C-ring on its interaction with vitamin C in apple juice beverage matrix. Journal of the science of food and agriculture (2024)
Wentao Zhang, Xuejie Li, Xuzeng Wang, He Li, Xiao-Jun Liao, Fei Lao, Jihong Wu, Jian Li
Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice. Foods (Basel, Switzerland) 13 (10) (2024)
Donghao Zhang, Min Gao, Yanpei Cai, Jihong Wu, Fei Lao
Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying. Journal of the science of food and agriculture 104 (10) (2024)
Xin Pan, Shuang Bi, Yingying Xu, Yanpei Cai, Fei Lao, Jihong Wu
Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions. Journal of the science of food and agriculture 104 (6) (2024)
Xin Pan, Shuang Bi, Yingying Xu, Yanpei Cai, Fei Lao, Jihong Wu
Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions. Journal of the science of food and agriculture (2023)
Xin Pan, Shuang Bi, Yingying Xu, Yanpei Cai, Fei Lao, Jihong Wu
Alternation of volatile profiles in the heat-sterilized cloudy muskmelon juice as affected by pectin fractions. Journal of the science of food and agriculture (2023)
Donghao Zhang, Fei Lao, Xin Pan, Jing Li, Lin Yuan, Meilun Li, Yanpei Cai, Jihong Wu
Enhancement effect of odor and multi-sensory superposition on sweetness. Comprehensive reviews in food science and food safety (2023)
Lin Yuan, Feifei Xu, Yingying Xu, Jihong Wu, Fei Lao
Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure. Molecules (Basel, Switzerland) 27 (19) (2022)
Yongsheng Zhu, Fei Lao, Xin Pan, Jihong Wu
Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability. Biomolecules 12 (11) (2022)
Yanpei Cai, Zhenzhen Xu, Xin Pan, Min Gao, Mengting Wu, Jihong Wu, Fei Lao
Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches. Foods (Basel, Switzerland) 11 (19) (2022)
Lin Yuan, Xujuan Liang, Xin Pan, Fei Lao, Yong Shi, Jihong Wu
Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods (Basel, Switzerland) 10 (12) (2021)