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Liu, Chujiao
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1

Headspace volatiles profiles of different spring varieties ..:

Agarwal, Deepa ; MacNaughtan, William ; Liu, Chujiao..
Food & Function.  15 (2024)  12 - p. 6673-6683 , 2024
Link: https://doi.org/10.1039/..
 
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2

Corrigendum to "Determination of volatile marker compounds ..:

Yang, Ni ; Liu, Chujiao ; Liu, Xingkun...
Food Chemistry.  315 (2020)  - p. 126331 , 2020
Link: https://doi.org/10.1016/..
 
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3

Enhancing Robusta coffee aroma by modifying flavour precurs..:

Liu, Chujiao ; Yang, Ni ; Yang, Qian...
Food Chemistry.  281 (2019)  - p. 8-17 , 2019
Link: https://doi.org/10.1016/..
 
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4

Common roasting defects in coffee: Aroma composition, senso..:

Giacalone, Davide ; Degn, Tina Kreuzfeldt ; Yang, Ni...
Food Quality and Preference.  71 (2019)  - p. 463-474 , 2019
Link: https://doi.org/10.1016/..
 
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5

Aroma binding and stability in brewed coffee: A case study ..:

Sun, Zhenchun ; Yang, Ni ; Liu, Chujiao...
Food Chemistry.  295 (2019)  - p. 449-455 , 2019
Link: https://doi.org/10.1016/..
 
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6

Modifying Robusta coffee aroma by green bean chemical pre-t..:

Liu, Chujiao ; Yang, Qian ; Linforth, Robert..
Food Chemistry.  272 (2019)  - p. 251-257 , 2019
Link: https://doi.org/10.1016/..
 
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7

Characterization of volatile aroma compounds after in-vial ..:

Zhang, Yiru ; Yang, Ni ; Fray, Rupert G....
Journal of Cereal Science.  82 (2018)  - p. 8-15 , 2018
Link: https://doi.org/10.1016/..
 
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8

Analytical ultracentrifugation in saliva research: Impact o..:

Dinu, Vlad ; Liu, Chujiao ; Ali, Joseph...
Scientific Reports.  8 (2018)  1 - p. , 2018
Link: https://doi.org/10.1038/..
 
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9

Determination of volatile marker compounds of common coffee..:

Yang, Ni ; Liu, Chujiao ; Liu, Xingkun...
Food Chemistry.  211 (2016)  - p. 206-214 , 2016
Link: https://doi.org/10.1016/..
 
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10

Corrigendum to "Determination of volatile marker compounds ..:

Yang, Ni ; Liu, Chujiao ; Liu, Xingkun...
https://nottingham-repository.worktribe.com/output/3962705.  , 2020
Link: https://doi.org/10.1016/..
 
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11

Corrigendum to "Determination of volatile marker compounds ..:

Yang, Ni ; Liu, Chujiao ; Liu, Xingkun...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8063086/.  , 2020
Link: http://www.ncbi.nlm.nih...
 
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12

Modifying Robusta coffee aroma by green bean chemical pre-t..:

Liu, Chujiao ; Yang, Qian ; Linforth, Robert..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6191532/.  , 2019
Link: http://www.ncbi.nlm.nih...
 
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13

Common roasting defects in coffee: Aroma composition, senso..:

Giacalone, Davide ; Kreuzfeldt Degn, Tina ; Yang, Ni...
Giacalone , D , Kreuzfeldt Degn , T , Yang , N , Liu , C , Fisk , I & Münchow , M 2019 , ' Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception ' , Food Quality and Preference , vol. 71 , pp. 463-474 . https://doi.org/10.1016/j.foodqual.2018.03.009.  , 2019
Link: https://portal.findresea..
 
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14

Aroma binding and stability in brewed coffee: A case study ..:

Sun, Zhenchun ; Yang, Ni ; Liu, Chujiao...
https://nottingham-repository.worktribe.com/output/2226865.  , 2019
Link: https://doi.org/10.1016/..
 
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15

Enhancing Robusta coffee aroma by modifying flavour precurs..:

Liu, Chujiao ; Yang, Ni ; Yang, Qian...
https://nottingham-repository.worktribe.com/output/1483726.  , 2018
Link: https://doi.org/10.1016/..
 
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