Zhong Chu

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

Nitrogen Metabolism in Adaptation of Photosynthesis to Water Stress in Rice Grown under Different Nitrogen Levels

Zhong Chu, Xiaochuang Cao, Jijie Hu et al. · Frontiers in Plant Science · 2017 · 164 citations · Full text

Hydrogen Sulfide Alleviates Aluminum Toxicity via Decreasing Apoplast and Symplast Al Contents in Rice

Jun H. Zhang, Li Sun, Lian Feng Zhu et al. · Frontiers in Plant Science · 2018 · 131 citations · Full text

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

Wenjiang Dong, Qiyu Chen, Changqing Wei et al. · Ultrasonics Sonochemistry · 2021 · 103 citations · Full text

Food Chemistry, Lipid Analysis, Polyphenolics +15