Fei Lao

2.9k total citations
70 papers, 2.3k citations indexed

About

Fei Lao is a scholar working on Food Science, Nutrition and Dietetics and Biochemistry. According to data from OpenAlex, Fei Lao has authored 70 papers receiving a total of 2.3k indexed citations (citations by other indexed papers that have themselves been cited), including 43 papers in Food Science, 27 papers in Nutrition and Dietetics and 25 papers in Biochemistry. Recurrent topics in Fei Lao's work include Phytochemicals and Antioxidant Activities (25 papers), Fermentation and Sensory Analysis (18 papers) and Biochemical Analysis and Sensing Techniques (15 papers). Fei Lao is often cited by papers focused on Phytochemicals and Antioxidant Activities (25 papers), Fermentation and Sensory Analysis (18 papers) and Biochemical Analysis and Sensing Techniques (15 papers). Fei Lao collaborates with scholars based in China, United States and Australia. Fei Lao's co-authors include Jihong Wu, M. Mónica Giusti, Xiaojun Liao, Xin Pan, Xinxing Xu, Shuang Bi, Wentao Zhang, Xiao Hu, Bingbing Wu and Wenting Zhao and has published in prestigious journals such as SHILAP Revista de lepidopterología, Renewable and Sustainable Energy Reviews and Journal of Agricultural and Food Chemistry.

In The Last Decade

Fei Lao

63 papers receiving 2.2k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Fei Lao China	31	1.3k	638	597	588	528	70	2.3k
Fabiano Travaglia Italy	31	1.5k 1.1×	966 1.5×	856 1.4×	751 1.3×	569 1.1×	83	2.8k
María Ángeles Pozo‐Bayón Spain	34	2.1k 1.6×	677 1.1×	952 1.6×	520 0.9×	441 0.8×	81	2.6k
José Alberto Gallegos‐Infante Mexico	33	1.9k 1.4×	863 1.4×	926 1.6×	778 1.3×	459 0.9×	156	3.4k
Biniam Kebede New Zealand	27	1.1k 0.8×	382 0.6×	604 1.0×	388 0.7×	315 0.6×	96	2.0k
Kexue Zhu China	25	1.2k 0.9×	249 0.4×	614 1.0×	970 1.6×	492 0.9×	68	2.3k
Elena Verzelloni Italy	20	879 0.7×	937 1.5×	422 0.7×	445 0.8×	420 0.8×	26	1.9k
Jiyeon Chun South Korea	19	839 0.6×	673 1.1×	549 0.9×	474 0.8×	442 0.8×	101	2.0k
Elisabete Coelho Portugal	30	1.1k 0.8×	383 0.6×	745 1.2×	537 0.9×	473 0.9×	71	2.1k
Nuria Elizabeth Rocha‐Guzmán Mexico	34	1.7k 1.3×	985 1.5×	1.0k 1.7×	713 1.2×	517 1.0×	146	3.4k
Keum Taek Hwang South Korea	28	866 0.6×	531 0.8×	635 1.1×	497 0.8×	570 1.1×	111	2.3k

Countries citing papers authored by Fei Lao

Since Specialization

Citations

This map shows the geographic impact of Fei Lao's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Fei Lao with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Fei Lao more than expected).

Fields of papers citing papers by Fei Lao

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Fei Lao. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Fei Lao. The network helps show where Fei Lao may publish in the future.

Co-authorship network of co-authors of Fei Lao

This figure shows the co-authorship network connecting the top 25 collaborators of Fei Lao. A scholar is included among the top collaborators of Fei Lao based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Fei Lao. Fei Lao is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

Sort: Min cites: Since: Top N: Style:

20 of 20 papers shown

Xu, Ying, et al.. (2025). Aroma metabolic remodeling during yellow peach canning: Key aroma-active compounds, precursor conversion, and formation pathways. Food Chemistry. 495(Pt 1). 146402–146402.

Chen, Yao, et al.. (2025). Hygroscopicity and quality stability of freeze-dried restructured jujube influenced by the addition of biopolymer-rich chickpea and quinoa. Food Research International. 220. 117126–117126.

Lao, Fei, et al.. (2025). Greenhouse gas emissions and reduction potentials in the crop processing by-products utilization chains: A review on citrus and sugarcane by-products. Renewable and Sustainable Energy Reviews. 217. 115758–115758. 2 indexed citations

Luan, Qian, Jing Wang, Fei Lao, et al.. (2025). Investigation of the fruity and fermented off-flavors in peanut oil via molecular sensory science, S-curve method, and molecular docking. Journal of Integrative Agriculture.

Li, Xiaoping, et al.. (2025). Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics. Foods. 14(6). 1006–1006.

Lao, Fei, et al.. (2025). Insight into the binding mechanism between rice characteristic odor compounds and glutelin using multi-spectral and molecular dynamics simulation: Comparison of different functional groups. Food Research International. 208. 116112–116112. 2 indexed citations

Zhang, Donghao, et al.. (2024). Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.). Food Bioscience. 59. 103899–103899. 2 indexed citations

Pan, Xin, et al.. (2024). 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. 105(1). 362–371. 1 indexed citations

Zhang, Wentao, Xuejie Li, He Li, et al.. (2024). Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice. Foods. 13(10). 1574–1574. 4 indexed citations

10.

Wang, Jing, et al.. (2024). 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. 463(Pt 2). 141224–141224. 8 indexed citations

11.

Yuan, Lin, Xinxing Xu, Xun Shi, et al.. (2024). Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree. SHILAP Revista de lepidopterología. 5(2). 508–521. 14 indexed citations

12.

Pan, Xin, Wenting Zhao, Qi Luo, et al.. (2024). Insights into the non-covalent interaction between muskmelon peel pectin and selected C9 aldehydes by the application of multiple spectroscopy and molecular docking. Food Hydrocolloids. 162. 110982–110982. 2 indexed citations

13.

Pan, Xin, et al.. (2023). Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion. Food Chemistry. 413. 135630–135630. 17 indexed citations

14.

Zhang, Donghao, Yuhui Zhang, Xin Pan, et al.. (2023). Effect of extrusion on the structural and flavor properties of oat flours. Journal of Cereal Science. 113. 103742–103742. 10 indexed citations

15.

Lao, Fei, et al.. (2023). Enhancement effect of odor and multi‐sensory superposition on sweetness. Comprehensive Reviews in Food Science and Food Safety. 22(6). 4871–4889. 15 indexed citations

16.

Pan, Xin, Shuang Bi, Fei Lao, & Jihong Wu. (2023). Factors affecting aroma compounds in orange juice and their sensory perception: A review. Food Research International. 169. 112835–112835. 34 indexed citations

17.

Li, Jing, Wenting Zhao, Xin Pan, et al.. (2022). Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation. Food Chemistry X. 13. 100214–100214. 51 indexed citations

18.

Tian, Jun, et al.. (2021). Analysis of coloration characteristics of Tunisian soft-seed pomegranate arils based on transcriptome and metabolome. Food Chemistry. 370. 131270–131270. 20 indexed citations

19.

Bi, Shuang, et al.. (2019). 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. Food Chemistry. 311. 125913–125913. 51 indexed citations

20.

Gordillo, Belén, Gregory T. Sigurdson, Fei Lao, et al.. (2018). Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification. Food Research International. 106. 791–799. 38 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

Explore authors with similar magnitude of impact