Wenjiang Dong

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

Wenjiang Dong, Rongsuo Hu, Yuzhou Long et al. · Food Chemistry · 2018 · 306 citations

Agriculture, Food Science, Food Analysis +16

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

Wenjiang Dong, Rongsuo Hu, Zhong Chu et al. · Food Chemistry · 2017 · 180 citations

Agriculture, Biochemistry, Food Science +13

Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods

Wenjiang Dong, Dandan Wang, Rongsuo Hu et al. · Food Research International · 2020 · 128 citations

Agriculture, Food Science, Nutritional Sciences +15

Effects of in vitro saliva, gastric and intestinal digestion on the chemical properties, antioxidant activity of polysaccharide from Artocarpus heterophyllus Lam. (Jackfruit) Pulp

Kexue Zhu, Siwen Yao, Yanjun Zhang et al. · Food Hydrocolloids · 2018 · 115 citations

Life Sciences, Biochemistry, Food Science +17

Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics

Wenjiang Dong, Jianping Zhao, Rongsuo Hu et al. · Food Chemistry · 2017 · 114 citations

Agriculture, Food Science, Food Analysis +6