Fei He

机构：Beijing Technology and Business University, Ministry of Education, Ministry of Agriculture and Rural Affairs, China Agricultural University, South China University of Technology · ORCID：0000-0002-7541-6188

发表论文 95 篇 · 总被引 4005 次 · h-index 33

代表论文

• The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking (2023 · Food Chemistry · 被引 44)
• Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review (2023 · Food Chemistry · 被引 41)
• Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science (2024 · Food Chemistry · 被引 32)
• Soil variables and reflected light revealed the plasticity of grape and wine composition: Regulation of the flavoromics under inner row gravel covering (2023 · Food Chemistry · 被引 22)
• Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities (2023 · Food Chemistry X · 被引 18)
• The key role of vineyard parcel in shaping flavonoid profiles and color characteristics of Cabernet Sauvignon wines combined with the influence of harvest ripeness, vintage and bottle aging (2023 · Food Chemistry X · 被引 17)