Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS
Dong, Wenjiang, Hu, Rongsuo, Long, Yuzhou, Li, Hehe, Zhang, Yanjun, Zhu, Kexue, Chu, Zhong
Published in Food chemistry (30.01.2019)
Published in Food chemistry (30.01.2019)
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Journal Article
Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity
Dong, Wenjiang, Chen, Qiyu, Wei, Changqing, Hu, Rongsuo, Long, Yuzhou, Zong, Ying, Chu, Zhong
Published in Ultrasonics sonochemistry (01.06.2021)
Published in Ultrasonics sonochemistry (01.06.2021)
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Journal Article
Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage
Cong, Sha, Dong, Wenjiang, Zhao, Jianping, Hu, Rongsuo, Long, Yuzhou, Chi, Xiaoxing
Published in Molecules (Basel, Switzerland) (05.03.2020)
Published in Molecules (Basel, Switzerland) (05.03.2020)
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Journal Article
Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China
Dong, Wenjiang, Tan, Lehe, Zhao, Jianping, Hu, Rongsuo, Lu, Minquan
Published in Molecules (Basel, Switzerland) (14.09.2015)
Published in Molecules (Basel, Switzerland) (14.09.2015)
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Journal Article
Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines
Hu, Rongsuo, Xu, Fei, Zhao, Liyan, Dong, Wenjiang, Xiao, Xingyuan, Chen, Xiao
Published in Molecules (Basel, Switzerland) (27.06.2024)
Published in Molecules (Basel, Switzerland) (27.06.2024)
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Journal Article
Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans
Dong, Wenjiang, Cheng, Ke, Hu, Rongsuo, Chu, Zhong, Zhao, Jianping, Long, Yuzhou
Published in Molecules (Basel, Switzerland) (11.05.2018)
Published in Molecules (Basel, Switzerland) (11.05.2018)
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Journal Article
A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of Coffea arabica L
Bi, Xiaofei, Yu, Haohao, Hu, Faguang, Fu, Xingfei, Li, Yanan, Li, Yaqi, Yang, Yang, Liu, Dexin, Li, Guiping, Shi, Rui, Dong, Wenjiang
Published in Molecules (Basel, Switzerland) (28.12.2023)
Published in Molecules (Basel, Switzerland) (28.12.2023)
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Journal Article
Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods
Zhai, Huinan, Dong, Wenjiang, Fu, Xingfei, Li, Guiping, Hu, Faguang
Published in Food Chemistry: X (30.06.2024)
Published in Food Chemistry: X (30.06.2024)
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Journal Article
Fermentation with coffee berry peels induces spatiotemporal changes in microbial communities leading to unique aroma of coffee berries
Xingfei Fu, Guiping Li, Yanan Li, Yaqi Li, Xiaofei Bi, Jiaxiong Huang, Yang Yang, Haohao Yu, Dexin Liu, Faguang Hu, Wenjiang Dong
Published in International journal of food properties (31.12.2024)
Published in International journal of food properties (31.12.2024)
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Journal Article
Comparative Metabolome Profiles and Antioxidant Potential of Four Coffea arabica L. Varieties Differing in Fruit Color
Hu, Faguang, Bi, Xiaofei, Fu, Xingfei, Li, Yanan, Li, Guiping, Li, Yaqi, Liu, Dexin, Yang, Yang, Shi, Rui, Dong, Wenjiang
Published in Diversity (Basel) (01.06.2023)
Published in Diversity (Basel) (01.06.2023)
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Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation
Zheng, Yaru, Zhang, Chunhua, Ren, Dabing, Bai, Ruoxue, Li, Wenting, Wang, Jintao, Shan, Zhiguo, Dong, Wenjiang, Yi, Lunzhao
Published in Frontiers in nutrition (Lausanne) (27.03.2023)
Published in Frontiers in nutrition (Lausanne) (27.03.2023)
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Transcriptomic Analysis of Alternative Splicing Events during Different Fruit Ripening Stages of Coffea arabica L
Yu, Haohao, Bi, Xiaofei, Li, Zhongxian, Fu, Xingfei, Li, Yanan, Li, Yaqi, Yang, Yang, Liu, Dexin, Li, Guiping, Dong, Wenjiang, Hu, Faguang
Published in Genes (05.04.2024)
Published in Genes (05.04.2024)
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Journal Article
Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates
Liu, Yunjiao, Chua, Xin Yi, Dong, Wenjiang, Lu, Yuyun, Liu, Shao-Quan
Published in Current research in food science (01.01.2022)
Published in Current research in food science (01.01.2022)
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Journal Article
Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction
Li, Yan, Bai, Ruoxue, Wang, Jintao, Li, Yonglin, Hu, Yongdan, Ren, Dabing, Dong, WenJiang, Yi, Lunzhao
Published in eFood (Amsterdam) (01.10.2022)
Published in eFood (Amsterdam) (01.10.2022)
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Journal Article
Optimized production of vanillin from green vanilla pods by enzyme-assisted extraction combined with pre-freezing and thawing
Zhang, Yanjun, Mo, Limei, Chen, Feng, Lu, Minquan, Dong, Wenjiang, Wang, Qinghuang, Xu, Fei, Gu, Fenglin
Published in Molecules (Basel, Switzerland) (19.02.2014)
Published in Molecules (Basel, Switzerland) (19.02.2014)
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Journal Article
The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology
Zhang, Yanjun, Zuo, Huiyu, Xu, Fei, Zhu, Kexue, Tan, Lehe, Dong, Wenjiang, Wu, Gang
Published in Food hydrocolloids (01.01.2021)
Published in Food hydrocolloids (01.01.2021)
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Journal Article
Effects of in vitro saliva, gastric and intestinal digestion on the chemical properties, antioxidant activity of polysaccharide from Artocarpus heterophyllus Lam. (Jackfruit) Pulp
Zhu, Kexue, Yao, Siwen, Zhang, Yanjun, Liu, Qibing, Xu, Fei, Wu, Gang, Dong, Wenjiang, Tan, Lehe
Published in Food hydrocolloids (01.02.2019)
Published in Food hydrocolloids (01.02.2019)
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