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Dongsheng Hu

Kunming University of Science and Technology

Kunming Yunnan China

Kunming

China

  • Kunming University of Science and Technology

SCHOLARLY PAPERS

3

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149

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0

Scholarly Papers (3)

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1.

Comparative Elucidation of Sensory Quality, Maillard Reaction Products, Bioactive and Aroma Components in Coffee Pulp Tea Under Different Drying Method

Number of pages: 31 Posted: 23 Jan 2024
Dongsheng Hu, Gaoji Yang, Xiaogang Liu, Yuyue Qin, Fujie Zhang, Zhiqing Sun and Jiangchun Yang
Kunming University of Science and Technology, affiliation not provided to SSRN, Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 65 (916,100)

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Coffee pulp tea, Drying technology, Maillard reaction products, Volatile components, Odor activity value

2.

The Impact of Different Drying Methods on the Physical Properties, Bioactive Components, Antioxidant Capacity and Volatile Components of Coffee Peel and Comprehensive Assessment for Industrial Application

Number of pages: 54 Posted: 09 Mar 2023
Dongsheng Hu, Xiaogang Liu, Yuyue Qin, Jiatong Yan, Rongmei Li and qiliang yang
Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology, Sichuan University, Kunming University of Science and Technology and Kunming University of Science and Technology
Downloads 44 (1,133,231)

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Keywords: Coffee peel, drying methods, bioactive components, Flavor components, Economic assessment

3.

Investigation of Coffee Peel Wine by Mixed Fermentation of Pichia Kudriavzevii and Saccharomyces Cerevisiae: Physicochemical Properties, Phenolic Compounds, Antioxidant Activity and Aroma Profile

Number of pages: 29 Posted: 09 May 2024
Dongsheng Hu, Xiaogang Liu, Yuyue Qin, Xinle Wang, Zhiqing Sun and Xiaodong Ma
Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology, Kunming University of Science and Technology, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 40 (1,183,237)

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Coffee peel wine, Sequential fermentation, Native non-saccharomyces yeasts, Flavor components, Binding interaction