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

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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

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Effect of Anaerobic Fermentation on the Aroma Characteristics of Yunnan Arabica Coffee by Chong LU, Xinxin YU, Faguang HU, Xingfei FU, Yuhong ZHAO, Wenjiang DONG

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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

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Identification and Analysis of Phenolic Compounds in <i>Vaccinium uliginosum</i> L. and Its Lipid-Lowering Activity In Vitro by Ying Zhang, Wenjiang Dong, Manjun Zhao, Jiyue Zhang, Li Li, Yan Ma, Xianjun Meng, Yuehua Wang

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Effects of Enhanced Fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on Volatile Flavor of Coffee by Xingyu MIAO, Qinghua WANG, Chunrong CHAI, Xin FAN, Dabing REN, Siyu LI, Wenjiang DONG, Yongdan HU, Lunzhao YI

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Achieving high-plasticity pure aluminium from wire-based friction stir additive manufacturing by Zeyu Zhang, Long Wan, Yuming Xie, Qi Wen, Dongxin Mao, Wenjiang Dong, Xiuwen Sun, Huijia Tian, Xiangchen Meng, Yongxian Huang

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Lipid Profiling of Four Guava Cultivars: A Multi-Dimensional Spatial Analysis by Qun Zhang, Xueren Cao, Yujun Ding, Chen Ma, Qiong Fan, Jia Song, Yu Rong, Di Chen, Wenjiang Dong, Xiaopeng Wu, Zhi Xu, Daizhu Lyu

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