Fei He

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Ya-Qin Wen, Fei He, Baoqing Zhu et al. · Food Chemistry · 2013 · 159 citations

Food Chemistry, Botany, Bound Aroma Compounds +5

Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies

Fei He, Jiawen Duan, Jiwen Zhao et al. · Food Chemistry · 2021 · 94 citations

Engineering, Gas Chromatography, Environmental Engineering +10

Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations

Bo Zhang, Rui Liu, Fei He et al. · Food Chemistry · 2014 · 83 citations

Food Chemistry, Hydroxybenzoic Acids, Biochemistry +5

The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging

Xin‐Ke Zhang, Fei He, Bo Zhang et al. · Food Research International · 2017 · 77 citations

Food Chemistry, Tannin, Phenolic Profiles +7

Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China

Nana Liang, Baoqing Zhu, Shen Han et al. · Food Research International · 2014 · 73 citations

Food Chemistry, Regional Characteristics, Botany +6