Feifei Gao

Shihezi, China

Last Updated: 09/26/2026

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Found 11 publications

A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends.

A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends.

Journal: Critical reviews in food science and nutrition

Published: November 22, 2025

Enhancement of "Laohan" melon wine quality via co-fermentation with Saccharomyces cerevisiae and lactic acid bacteria.

Enhancement of "Laohan" melon wine quality via co-fermentation with Saccharomyces cerevisiae and lactic acid bacteria.

Journal: Food chemistry: X

Published: July 20, 2025

Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China.

Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China.

Journal: Foods (Basel, Switzerland)

Published: February 11, 2025

Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wine.

Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wine.

Journal: Food chemistry: X

Published: July 26, 2024

Exploring the effect of inoculation strategies with Saccharomyces cerevisiae and Lactobacillus paracasei SMN-LBK on chemical, flavor and metabolic profiles of prune wine.

Exploring the effect of inoculation strategies with Saccharomyces cerevisiae and Lactobacillus paracasei SMN-LBK on chemical, flavor and metabolic profiles of prune wine.

Journal: Food research international (Ottawa, Ont.)

Published: July 06, 2024

24-epibrassinolide enhances drought tolerance in grapevine (Vitis vinifera L.) by regulating carbon and nitrogen metabolism.

24-epibrassinolide enhances drought tolerance in grapevine (Vitis vinifera L.) by regulating carbon and nitrogen metabolism.

Journal: Plant cell reports

Published: May 28, 2024

Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine.

Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine.

Journal: Food chemistry: X

Published: March 02, 2024

Effect of postharvest grape dehydration on chemical composition, antioxidant activity and sensory characeteristics of Marselan wines.

Effect of postharvest grape dehydration on chemical composition, antioxidant activity and sensory characeteristics of Marselan wines.

Journal: Food chemistry: X

Published: January 31, 2024

Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation.

Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation.

Journal: Food chemistry

Published: December 15, 2023

Variation and fractionation of δ2H, δ18O, and δ17O stable isotopes from irrigation water to soil, grapes, and wine for the traceability of geographical origins.

Variation and fractionation of δ2H, δ18O, and δ17O stable isotopes from irrigation water to soil, grapes, and wine for the traceability of geographical origins.

Journal: Food chemistry

Published: December 10, 2023

Effects of geographical origin, vintage, and soil on stable isotopes and mineral elements in Ecolly grape berries for traceability.

Effects of geographical origin, vintage, and soil on stable isotopes and mineral elements in Ecolly grape berries for traceability.

Journal: Food chemistry

Published: August 02, 2023

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Last Updated: 09/26/2026