劳菲 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 2007-2011中国农业大学，食品科学与工程，本科 2011-2016美国俄亥俄州立大学，食品科学与技术，博士工作经历 2016-2018雀巢研发（中国）有限公司，咖啡产品研发专家 2018-2021中国农业大学食品学院，讲师 2022-至今中国农业大学食品学院，副教授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》获得奖励 “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”成员神农中华农业科技奖优秀创新团队奖，中国农业大学果蔬加工创新团队成员中国食品科学技术学会宏胜饮料KellyOne杯创意饮品大赛，全国第一名，指导教师社会兼职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委会秘书 Antioxidants客座主编

研究领域

天然色素、果蔬风味、果蔬加工

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

黄金萍，吴继红，廖小军，劳菲*．2022. 果蔬汁饮料中花色苷与维生素C 相互作用研究进展[J/OL]．食品科学. https://kns.cnki.net/kcms/detail/11.2206.ts.20220224.1656.004.html 徐菲菲，胡小松，薛文通，吴继红，劳菲*．2022. 超高压技术用于中式传统卤味制品的研究进展[J/OL]．中国食品学报. https://kns.cnki.net/kcms/detail/11.4528.TS.20220707.1520.002.html 高敏，蔡妍培，吴继红，王一盛，黄春，劳菲*．2022. 冷萃咖啡制备技术及其风味特征研究进展[J/OL]．食品工业科技. https://doi.org/10.13386/j.issn1002-0306.2022040063 Bi S, Lao F, Pan X, Shen Q, Liu Y, Wu JH. 2022. Flavor formation and regulation of peas (Pisum sativum L.) seed milk via enzyme activity inhibition and off-flavor compounds control release. Food Chemistry. 380. 132203. Luo DS, Wu JH, Ma Z, Tang PP, Liao XJ, Lao F*. 2021. Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique. Food Chemistry. 341(Pt 2):128290. Pan X, Wu JH, Zhang WT, Liu JY, Yang X, Liao XJ, Hu XS, Lao F*. 2021. Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices, Food Chemistry, 338:128117. Lao F, Cheng HT, Wang QL, Wang X, Liao XJ, Xu ZZ*. 2020. Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: Comparison to traditional aqueous and ethanolic extraction, Journal of CO2 Utilization, 9: 101188. Xu L,Lao F, Xu ZZ*, Wang XX, Chen F, Liao XJ, Chen AL, Yang SM. 2019. Use of liquid chromatography quadrupole time-of-flight mass spectrometry and metabolomic approach to discriminate coffee brewed by different methods. Food Chemistry, 286,106-112. Zhang WT, Dong P, Lao F, Liu JY, Liao XJ, Wu JH*, 2019. Characterization of the major aroma-active compounds in Keitt mango juice: comparison among fresh, pasteurization and high hydrostatic pressure processing juices. Food Chemistry, 289,215-222. Lao F, Giusti MM*. 2018. Optimization of anthocyanins extraction from purple corn (Zea mays L.) cob using food-friendly aqueous ethanol solvents. Journal of Cereal Science, 80, 87-93. Gordillo B, Sigurdson GT, Lao F, Gonzalez-Miret ML, Heredia, FJ, Giusti MM.* 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. Lao F, Giusti MM.* 2017. 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, 227, 376–382. Lao F, Sigurdson GT, Giusti MM.* 2017. Health benefits of purple corn (Zea mays L.) phenolic compounds. Comprehensive Reviews in Food Science and Food Safety, 16(2), 234–246. Lao F, Giusti MM.* 2016. Quantification of purple corn (Zea mays L.) anthocyanins using spectrophotometric and HPLC approaches: method comparison and correlation. Food Anal. Methods 9, 1367–1380.