Davidson, D. J., Lu, Fei, Faas, L., Dawson, D. M., Warren, Geoff, Panovic, I., Montgomery, J. R. D., Ma, X., Bosilkov, B. G., Slawin, A. M. Z., Lebl, T., Chatzifragkou, Afroditi ORCID: https://orcid.org/0000-0002-9255-7871, Robinson, Steve, Ashbrook, S. E., Shaw, Liz, Lambert, S., Van Damme, I., Gomez, L. D., Charalampopoulos, Dimitris ORCID: https://orcid.org/0000-0003-1269-8402 and Westwooda, N. J. (2023) Organosolv pretreatment of cocoa pod husks: isolation, analysis and use of lignin from an abundant waste product. ACS Sustainable Chemistry & Engineering. ISSN 2168-0485 (In Press)

Lu, Fei, Rodriguez Garcia, Julia, Van Damme, Isabella, Westwood, Nicholas J., Shaw, Liz, Robinson, James S., Warren, Geoff, Chatzifragkou, Afroditi, McQueen Mason, Simon, Gomez, Leonardo, Faas, Laura, Balcombe, Kelvin, Srinivasan, Chittur, Picchioni, Fiorella, Hadley, Paul and Charalampopoulos, Dimitris (2018) Valorisation strategies for cocoa pod husk and its fractions. Current Opinion in Green and Sustainable Chemistry, 14. pp. 80-88. ISSN 2452-2236 doi: https://doi.org/10.1016/j.cogsc.2018.07.007

Lu, Fei, Kuhnle, Gunter K. and Cheng, Qiaofen (2018) The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food Control, 92. pp. 399-411. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2018.05.018

Lu, Fei (2018) Formation and control of heterocyclic amines and polycyclic aromatic hydrocarbons during meat processing. PhD thesis, University of Reading.