Rongsuo Hu

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 · 292 citations

Food Chemistry, Roasted Coffee Beans, Food Analysis +5

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 · 173 citations

Food Chemistry, Robusta Coffee Beans, Bioactive Components +5

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 · 119 citations

Food Chemistry, Dietary Fiber, Soluble Dietary Fiber +5

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 · 113 citations

Food Chemistry, Electronic Tongue, Bioanalysis +2

Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China

Wenjiang Dong, Lehe Tan, Jianping Zhao et al. · Molecules · 2015 · 105 citations · Full text

Food Chemistry, Nutrition, Green Coffee Beans +15