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 · 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

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 · 171 citations · Full text

Life Sciences, Agronomy, Plant Sciences +17

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 · 135 citations · Full text

Agriculture, Agronomy, Plant Sciences +15

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 · 109 citations · Full text

Agriculture, Biochemistry, Food Science +15