Chujiao Liu

Determination of volatile marker compounds of common coffee roast defects

Ian D Fisk, N. Yang, Tina Kreuzfeldt Degn, 2016, Food chemistry.

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

S. Harding, P. Gershkovich, C. Ayed, 2018, Scientific Reports.

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol.

R. Linforth, Ian D Fisk, Xiaoming Zhang, 2019, Food chemistry.

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry

Ian D Fisk, R. Fray, N. Yang, 2018, Journal of Cereal Science.

Yang, Ni and Liu, Chujiao and Kreuzfeldt Degn, Tina and Munchow, Morten and Fisk, Ian D. (2016) Determination of volatile marker compounds of common coffee roast

I. Fisk, N. Yang, Tina Kreuzfeldt Degn, 2017 .

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

Davide Giacalone, Ian D Fisk, D. Giacalone, 2019, Food Quality and Preference.

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.

R. Linforth, C. Ayed, Ian D Fisk, 2019, Food chemistry.

Modifying Robusta coffee aroma by green bean chemical pre-treatment

R. Linforth, Ian D Fisk, N. Yang, 2019, Food chemistry.