Chujiao Liu

Determination of volatile marker compounds of common coffee roast defects

Ni Yang, Chujiao Liu, Xingkun Liu et al. · Food Chemistry · 2016 · 182 citations · Full text

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

Davide Giacalone, Tina Kreuzfeldt Degn, Ni Yang et al. · Food Quality and Preference · 2018 · 109 citations · Full text

Food Quality, Sensory Characterization, Consumer Perception +2

Modifying Robusta coffee aroma by green bean chemical pre-treatment

Chujiao Liu, Qian Yang, Robert Linforth et al. · Food Chemistry · 2018 · 85 citations · Full text

Food Chemistry, Robusta Coffee, Tannin +12

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean

Chujiao Liu, Ni Yang, Qian Yang et al. · Food Chemistry · 2018 · 76 citations · Full text

Food Chemistry, Health Sciences, Flavoromics +3

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

Yiru Zhang, Ni Yang, Rupert G. Fray et al. · Journal of Cereal Science · 2018 · 51 citations · Full text

Food Chemistry, Volatile Aroma Compounds, Gas Chromatography +9