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

por Dong, Wenjiang, Tan, Lehe, Zhao, Jianping, Hu, Rongsuo, Lu, Minquan
Publicado 2015

Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans

por Dong, Wenjiang, Cheng, Ke, Hu, Rongsuo, Chu, Zhong, Zhao, Jianping, Long, Yuzhou
Publicado 2018

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

por Cong, Sha, Dong, Wenjiang, Zhao, Jianping, Hu, Rongsuo, Long, Yuzhou, Chi, Xiaoxing
Publicado 2020

Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans

por Cheng, Ke, Dong, Wenjiang, Long, Yuzhou, Zhao, Jianping, Hu, Rongsuo, Zhang, Yanjun, Zhu, Kexue
Publicado 2019

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 antioxid...

por Dong, Wenjiang, Chen, Qiyu, Wei, Changqing, Hu, Rongsuo, Long, Yuzhou, Zong, Ying, Chu, Zhong
Publicado 2021