Fei Lao - Publications, H-index & Citations

劳

劳菲 (Fei Lao)

China Agricultural University

33H指数

86论文数

3.0K被引数

收录论文 57

发表时间

Lipid remodeling and correlative shifts of fatty acid-derived aromas in pineapple juice during freeze–vacuum concentration process 菠萝汁冷冻-真空浓缩过程中脂质重塑及其与脂肪酸衍生物香气相关性变化

Food Bioscience

IF5.9

2026-08-25

PREAI

Jia Sun; Ying Xu; Jin Huang; Fei Lao; Jihong Wu

Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork 深煎与非脂肪复热对酥脆炸猪肉特征性挥发性有机化合物和质量的影响

Food Chemistry: X

IF8.2

2025-12-29

OAAI

Chunyuan Ping; Qin Ding; Rongying Pan; Yuwei Zhao; Junjie Gong; Jihong Wu; Xiaojun Liao; Fei Lao

Quality Dynamics and Preservation Mechanisms in Ultra-High Pressure Treated Smoked Sturgeon Fillets During Storage 超高压处理烟熏鲟鱼片在储存期间的品质动态与保持机制

Food and Bioprocess Technology

IF5.8

2025-12-16

PREAI

Ke Li; Jinlin Wang; Fan Bai; Xiaojuan Wang; Xinxing Xu; Lianfa Gong; Wentao Liu; Fei Lao; Yuanhui Zhao

Aroma metabolic remodeling during yellow peach canning: Key aroma-active compounds, precursor conversion, and formation pathways 黄桃罐头加工过程中的香气代谢重塑：关键香气活性化合物、前体转化及形成途径

Food Chemistry

IF9.8

2025-09-13

PREAI

Ying Xu; Donghao Zhang; Wenjiang Dong; Xingfeng Guo; Zhijian Xiao; Fei Lao; Jihong Wu

Characterization of key aroma-active compounds in onion seasoning oil via sensory-directed flavor analysis and gas chromatography‑sulfur chemiluminescence detection 通过感官导向风味分析和气相色谱-硫化学发光检测对洋葱调味油中关键香气活性化合物的表征

Food Research International

IF8

2025-08-08

PREAI

Pei Yu; Zhuoqi Zheng; Meng Wang; Qiangzu Luo; Fei Lao; Kang Ren; Wenjiang Dong; Jihong Wu

Effect of three pectin fractions from muskmelon on the formation of volatile sulfur compounds produced from methionine-sugars Maillard reaction 木瓜中三种果胶组分对由甲硫氨酸-糖美拉德反应产生的挥发性含硫化合物形成的影响

Food Chemistry

IF9.8

2025-08-06

PREAI

Xin Pan; Shuang Bi; Yingying Xu; Yanpei Cai; Fei Lao; Jingya Ai; Wenjiang Dong; Jihong Wu

A rapid detection method for Escherichia coli O157:H7 and Salmonella Typhimurium in food based on the combination of loop-mediated isothermal amplification and hybridization chain reaction 基于环介导等温扩增与杂交链式反应相结合的食品中大肠杆菌O157:H7和沙门氏菌Typhimurium快速检测方法

Analytica Chimica Acta

IF6

2025-08-06

PREAI

Kunpeng Zhu; Jiaqi Kong; Fei Lao; Liang Zhao; Ailiang Chen; Hui Li

Hygroscopicity and quality stability of freeze-dried restructured jujube influenced by the addition of biopolymer-rich chickpea and quinoa 吸湿性和品质稳定性：受富含生物聚合物的鹰嘴豆和藜麦添加的影响的冷冻干燥重组大枣

Food Research International

IF8

2025-07-28

PREAI

Meilun Li; Ruihua Cheng; Yao Chen; Fei Lao; Jihong Wu

Greenhouse gas emissions and reduction potentials in the crop processing by-products utilization chains: A review on citrus and sugarcane by-products 温室气体排放与减排潜力：农作物加工副产物利用链——柑橘和甘蔗副产物综述

RENEWABLE & SUSTAINABLE ENERGY REVIEWS

IF16.3

2025-07-01

PREAI

Yuan, Lin; Ding, Zhengqiu; Pan, Xin; Shi, Chong; Lao, Fei; Grundmann, Philipp; Wu, Jihong

Investigation of noncovalent interaction between chelate-soluble pectin from muskmelon and selected volatile during thermal processing using multiple spectroscopy and molecular dynamics 使用多种光谱学和分子动力学方法，研究哈密瓜中可溶性螯合果胶与选定挥发性物质在热处理过程中的非共价相互作用。

FOOD CHEMISTRY

IF9.8

2025-03-01

PREAI

Pan, Xin; Bi, Shuang; Xu, Yingying; Lao, Fei; Guo, Xingfeng; Xiao, Zhijian; Wu, Jihong

Protein structural properties, proteomics and flavor characterization analysis of rice during cooking

FOOD CHEMISTRY

IF9.8

2025-02-01

PREAI

Zhang, Donghao; Cai, Yanpei; Lao, Fei; Wu, Jihong

Insight into the binding mechanism between rice characteristic odor compounds and glutelin using multi-spectral and molecular dynamics simulation: Comparison of different functional groups 利用多光谱和分子动力学模拟探究水稻特征性气味化合物与谷蛋白结合机制：不同功能基团的比较

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-01

PREAI

Zhang, Donghao; Cai, Yanpei; Lao, Fei; Wu, Jihong

Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics

FOOD CHEMISTRY

IF9.8

2025-01-01

PREAI

Yu, Pei; Wang, Jing; Lao, Fei; Shi, Haiming; Xu, Xuebing; Wu, Jihong

The kinetic study of 2-acetyl-1-pyrroline accumulation in the model system: An insight into enhancing rice flavor through the Maillard reaction

FOOD RESEARCH INTERNATIONAL

IF8

2024-09-01

PREAI

Cai, Yanpei; Pan, Xin; Zhang, Donghao; Yuan, Lin; Lao, Fei; Wu, Jihong

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

IF3.5

2024-08-27

PREAI

Huang, Jinping; Yang, Chen; Pan, Xin; Wu, Jihong; Lao, Fei

The effect of mango aroma in low-sugar beverage: A sensory study on odor induced sweetness enhancement

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-01

PREAI

Ge, Yiqing; Zhang, Donghao; Xu, Yingying; Wu, Jihong; Lao, Fei

Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.)

FOOD BIOSCIENCE

IF5.9

2024-06-01

PREAI

Zhang, Donghao; Cai, Yanpei; Lao, Fei; Wu, Jihong

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

IF3.5

2024-03-21

PREAI

Zhang, Donghao; Gao, Min; Cai, Yanpei; Wu, Jihong; Lao, Fei

Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes

FOOD RESEARCH INTERNATIONAL

IF8

2024-03-01

PREAI

Li, Meilun; Lao, Fei; Pan, Xin; Yuan, Lin; Zhang, Donghao; Wu, Jihong

Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2024-02-08

PREAI

Pan, Xin; Bi, Shuang; Xu, Yingying; Cai, Yanpei; Lao, Fei; Wu, Jihong

研究方向