Modifying Robusta coffee aroma by green bean chemical pre-treatment

por Liu, Chujiao, Yang, Qian, Linforth, Robert, Fisk, Ian D., Yang, Ni
Publicado 2019

Determination of volatile marker compounds of common coffee roast defects

por Yang, Ni, Liu, Chujiao, Liu, Xingkun, Degn, Tina Kreuzfeldt, Munchow, Morten, Fisk, Ian
Publicado 2016

Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” [Food Chem. 211 (2016) 206–214]

por Yang, Ni, Liu, Chujiao, Liu, Xingkun, Degn, Tina Kreuzfeldt, Munchow, Morten, Fisk, Ian
Publicado 2020

Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release

por Dinu, Vlad, Liu, Chujiao, Ali, Joseph, Ayed, Charfedinne, Gershkovich, Pavel, Adams, Gary G., Harding, Stephen E., Fisk, Ian D.
Publicado 2018