Yuzhou Long

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

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

MFIR: Multimodal fusion and inconsistency reasoning for explainable fake news detection

Lianwei Wu, Yuzhou Long, Chao Gao et al. · Information Fusion · 2023 · 105 citations

Natural Language Processing, Fake News, Engineering +10

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

Characterization of the Lipid Oxidation Process of Robusta Green Coffee Beans and Shelf Life Prediction during Accelerated Storage

Sha Cong, Wenjiang Dong, Jianping Zhao et al. · Molecules · 2020 · 95 citations · Full text