Fei Lao

发表

Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns.

Tingting Ma, X. Liao, Xiangyu Sun, 2020, Food research international.

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.).

Jihong Wu, X. Liao, Fang Chen, 2020, Food chemistry.

Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria

Jihong Wu, Fei Lao, Xinxing Xu, 2021, LWT.

Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability

Jihong Wu, X. Liao, Fei Lao, 2021, Food Hydrocolloids.

Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique.

Jihong Wu, X. Liao, Fei Lao, 2020, Food chemistry.

Profiling the water soluble pectin in clear red raspberry (Rubus idaeus L. cv. Heritage) juice: Impact of high hydrostatic pressure and high-temperature short-time processing on the pectin properties

Jihong Wu, X. Liao, Lingyun Chen, 2021, Food Hydrocolloids.

Extraction of purple corn (Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents

Fei Lao, M. Giusti, 2018 .

The effect of pigment matrix, temperature and amount of carrier on the yield and final color properties of spray dried purple corn (Zea mays L.) cob anthocyanin powders.

Fei Lao, M. Giusti, 2017, Food chemistry.

Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification.

F. Heredia, G. T. Sigurdson, M. L. González-Miret, 2018, Food research international.

Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices.

Jihong Wu, X. Liao, Fei Lao, 2020, Food chemistry.

Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus.

Jihong Wu, X. Liao, Fang Chen, 2020, Food chemistry.

Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices.

Xiaosong Hu, Jihong Wu, X. Liao, 2021, Food chemistry.

Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits.

Jihong Wu, Q. Shen, X. Liao, 2020, Food chemistry.

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches.

Xiaosong Hu, Jihong Wu, X. Liao, 2020, Food chemistry.

Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics.

Xiaosong Hu, Jihong Wu, Fei Lao, 2019, Food chemistry.

Food Protein-Derived Antioxidant Peptides: Molecular Mechanism, Stability and Bioavailability

Fei Lao, Jihong Wu, Yongsheng Zhu, 2022, Biomolecules.

Effect of glucoraphanin from broccoli seeds on lipid levels and gut microbiota in high-fat diet-fed mice

Xiaosong Hu, Jihong Wu, Fang Chen, 2020 .

Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds.

Q. Shen, Fei Lao, Jihong Wu, 2022, Food chemistry.

Analysis of coloration characteristics of Tunisian soft-seed pomegranate arils based on transcriptome and metabolome.

Huihui Niu, X. Liao, Linyan Zhou, 2021, Food chemistry.

Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.

Jihong Wu, X. Liao, Fei Lao, 2019, Food chemistry.

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques.

Xiaosong Hu, Jihong Wu, Q. Shen, 2020, Journal of agricultural and food chemistry.

Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.).

Jihong Wu, X. Liao, Fei Lao, 2020, Food microbiology.

Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.).

Jihong Wu, Fei Lao, Xinxing Xu, 2022, Food research international.

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices.

Fei Lao, Jihong Wu, X. Liao, 2019, Food chemistry.

Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches

Jihong Wu, Fei Lao, Xin Pan, 2022, Foods.

Use of liquid chromatography quadrupole time-of-flight mass spectrometry and metabolomic approach to discriminate coffee brewed by different methods.

Fang Chen, Fei Lao, Ailiang Chen, 2019, Food chemistry.

Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice

Jihong Wu, Fei Lao, Xin Pan, 2021, Foods.

Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices

Jihong Wu, Fei Lao, Lin Yuan, 2022, Ultrasonics sonochemistry.

Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing

Jihong Wu, X. Liao, Fei Lao, 2020 .

Health Benefits of Purple Corn (Zea mays L.) Phenolic Compounds.

G. T. Sigurdson, Fei Lao, M. Giusti, 2017, Comprehensive reviews in food science and food safety.

Quantification of Purple Corn (Zea mays L.) Anthocyanins Using Spectrophotometric and HPLC Approaches: Method Comparison and Correlation

Fei Lao, M. Giusti, M. Monica Giusti, 2016, Food Analytical Methods.

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

Jihong Wu, Fei Lao, Yingying Xu, 2022, Molecules.

Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus.

Jihong Wu, X. Liao, Fang Chen, 2021, Food chemistry.

Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: Comparison to traditional aqueous and ethanolic extraction

X. Liao, Fei Lao, Zhenzhen Xu, 2020 .

Flavor formation and regulation of peas (Pisum sativum L.) seed milk via enzyme activity inhibition and off-flavor compounds control release.

Jihong Wu, Q. Shen, Fei Lao, 2022, Food chemistry.

Factors affecting aroma compounds in orange juice and their sensory perception: A review.

Jihong Wu, Fei Lao, Xin Pan, 2023, Food research international.

Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice

Jihong Wu, Fei Lao, Xinxing Xu, 2023, Food Science and Human Wellness.

THE AMAZING COLORS OF PERUVIAN BIODIVERSITY: SELECT PERUVIAN PLANTS FOR USE AS FOOD COLORANTS

Fei Lao, G. Miyagusuku-Cruzado, D. Voss, 2022, Anales Científicos.

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

Jihong Wu, X. Liao, Fei Lao, 2022, Food chemistry: X.

Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion.

Jihong Wu, Fei Lao, Xujie Hou, 2023, Food chemistry.

Health Benefits of Purple Corn (Zea mays L.) Phenolic Compounds.

G. T. Sigurdson, Fei Lao, M. M. Giusti, 2017, Comprehensive reviews in food science and food safety.

Enhancement effect of odor and multi-sensory superposition on sweetness.

Fei Lao, Xin Pan, Lin Yuan, 2023, Comprehensive reviews in food science and food safety.