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  1. 1
    Optimization process of coffee pulp wines combined with the artificial neural network and response surface methodology

    Optimization process of coffee pulp wines combined with the artificial neural network and response surface methodology by Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong

    Published 2025-05-01
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  2. 2
    Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans

    Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans by Ke XIAO, Huinan ZHAI, Rongsuo HU, Xinxin YU, Wenjiang DONG

    Published 2025-01-01
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  3. 3
    The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean

    The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean by Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong

    Published 2024-11-01
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