劳菲

        劳菲，美国俄亥俄州立大学食品科学与技术专业博士，中国农业大学食品科学与营养工程学院副教授，现任农业农村部果蔬加工重点实验室秘书、国家农产品加工技术研发体系蔬菜加工专业技术委员会秘书、农业农村部农产品加工标准化技术委员会蔬菜加工分会秘书长、中国食品科学技术学会果蔬加工技术分会委员、Antioxidants（IF=7.675）期刊特刊客座主编。Food Chemistry、Food Research International、Journal of Food Science等高水平学术期刊审稿人。长期从事食品加工新技术对食品质量控制与评价方面的教学和科研工作，专长植物源功能因子和风味成分的减损增效加工和产品开发。近五年将食品风味化学研究方法引入，全面系统开展了新型加工技术对果蔬加工制品及风味饮料的品质评价、香气调控和加工方式识别等新技术研究。曾任雀巢咖啡产品研发专家（项目经理）。

        近年主持“十四五”国家重点研发计划项目课题1项、国家自然科学基金青年项目1项、省级重点研发计划项目课题1项，农业行业标准制修订项目4项、企业合作项目10余项。发表SCI、EI收录论文30余篇，参编“十三五”规划教材《果蔬加工学》。完成NY/T 434《绿色食品 果蔬汁类及其饮料》、 NY/T 435《绿色食品 水果、蔬菜脆片》、NY/T 3908《非浓缩还原苹果汁》等农业行业标准的制修订工作。第二批“全国高校黄大年式教师团队” 中国农业大学“果蔬加工教师团队”成员，获神农中华农业科技奖优秀创新团队奖1项。

教授课程

本科生课程：《食品分析》《食品加工新技术》

研究生课程：《食品风味化学专题》《现代食品加工技术》

中国食品科学技术学会果蔬加工技术分会第三届委员会委员

农业农村部农产品加工标准化技术委员会蔬菜加工分委会秘书长

1. 果蔬加工新技术

2. 食品风味化学与品质控制

3. 植物基饮料开发与应用研究

本科生课程：近十年课程数据
研究生课程：近十年课程数据

论文题目	刊物名称	收录类别	发表年月	第一作者或全部作者	第一作者单位	排名
Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying	J Sci Food Agric	SCI	2024	Donghao Zhang, Min Gao, Yanpei Cai， Jihong Wu and Fei Lao*	China Agricultural University
Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions.	J Sci Food Agric.	SCI	2024	Pan X, Bi S, Xu YY, Cai YP, Lao F*, Wu JH*	China Agricultural University
Effect of extrusion on the structural and flavor properties of oat flours	Journal of Cereal Science	SCI	2023	Zhang DH, Zhang YH, Pan X, Yuan L, Cai YP, Lao F*	China Agricultural University
Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice	Food Science and Human Wellness	SCI	2023	Li J, Yu XY, Xu XX, Tang PP, Bi S, Ren XP, Shi Y, Wu JH, Lao F*	China Agricultural University
Enhancement effect of odor and multi-sensory superposition on sweetness.	Comprehensive Reviews in Food Science and Food Safety	SCI	2023	Zhang DH, Lao F, Pan X, Li J, Yuan L, Li ML, Cai YP, Wu JH*	China Agricultural University
Factors affecting aroma compounds in orange juice and their sensory perception: A review.	Food Research International	SCI	2023	Pan X, Bi S, Lao F, Wu JH*	China Agricultural University
冷萃咖啡制备技术及其风味特征研究进展	食品工业科技	EI	2023	高敏,蔡妍培,吴继红,王一盛,黄春,劳菲*	中国农业大学
Production of marinated Chinese lotus root slices using high-pressure processing as an alternative to traditional thermal-and-soaking procedure	Molecules	SCI	2022	Yuan L, Xu FF, Xu YY, Wu JH, Lao F*	China Agricultural University
Comparative profiling of hot and cold brew coffee flavor using chromatographic and sensory approaches	Foods	SCI	2022	Cai YP; Xu ZZ; Pan X; Gao M, Wu MT, Wu JH, Lao F*	China Agricultural University
果蔬汁饮料中花色苷与VC相互作用研究进展	食品科学	EI	2022	黄金萍,吴继红,廖小军,劳菲*	中国农业大学
超高压技术用于中式传统卤味制品的研究进展	中国食品学报	EI	2022	徐菲菲,胡小松,薛文通,吴继红,劳菲*	中国农业大学
Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique	Food Chemistry	SCI	2021	Luo DS, Wu JH, Ma Z, Tang PP, Liao XJ, Lao F*	China Agricultural University
Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices	Food Chemistry	SCI	2021	Pan X, Wu JH, Zhang WT, Liu JY, Yang X, Liao XJ, Hu XS, Lao F*	China Agricultural University
Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: Comparison to traditional aqueous and ethanolic extraction	Journal of CO2 Utilization	SCI	2020	Lao F, Cheng HT, Wang QL, Wang X, Liao XJ, Xu ZZ*	China Agricultural University
Use of liquid chromatography quadrupole time-of-flight mass spectrometry and metabolomic approach to discriminate coffee brewed by different methods	Food Chemistry	SCI	2019	Xu L, Lao F, Xu ZZ*, Wang XX, Chen F, Liao XJ, Chen AL, Yang SM	Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences
Optimization of anthocyanins extraction from purple corn (Zea mays L.) cob using food-friendly aqueous ethanol solvents.	Journal of Cereal Science	SCI	2018	Lao F, Giusti MM*	The Ohio State University
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	Food Chemistry	SCI	2017	Lao F, Giusti MM*	The Ohio State University
Health benefits of purple corn (Zea mays L.) phenolic compounds	Comprehensive Reviews in Food Science and Food Safety	SCI	2017	Lao F, Sigurdson GT, Giusti MM.	The Ohio State University
Quantification of purple corn (Zea mays L.) anthocyanins using spectrophotometric and HPLC approaches: method comparison and correlation	Food Anal. Methods	SCI	2016	Lao F, Giusti MM*	The Ohio State University

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