Duan CQ - Search Results

1

Important role of catalase in the production of β-carotene by recombinant Saccharomyces cerevisiae under H2O2 stress.

Yan GL, Liang HY, Wang ZQ, Yang XF, Liu D, Liu JF, Duan CQ. Yan GL, et al. Among authors: duan cq. Curr Microbiol. 2011 Mar;62(3):1056-61. doi: 10.1007/s00284-010-9826-8. Epub 2010 Dec 1. Curr Microbiol. 2011. PMID: 21120656

2

Changes of flavan-3-ols with different degrees of polymerization in seeds of 'Shiraz', 'Cabernet Sauvignon' and 'Marselan' grapes after veraison.

Liu YX, Pan QH, Yan GL, He JJ, Duan CQ. Liu YX, et al. Among authors: duan cq. Molecules. 2010 Nov 2;15(11):7763-74. doi: 10.3390/molecules15117763. Molecules. 2010. PMID: 21060287 Free PMC article.

3

Biosynthesis of anthocyanins and their regulation in colored grapes.

He F, Mu L, Yan GL, Liang NN, Pan QH, Wang J, Reeves MJ, Duan CQ. He F, et al. Among authors: duan cq. Molecules. 2010 Dec 9;15(12):9057-91. doi: 10.3390/molecules15129057. Molecules. 2010. PMID: 21150825 Free PMC article. Review.

4

Enhanced production of β-carotene by recombinant industrial wine yeast using grape juice as substrate.

Yan GL, Liang HY, Duan CQ, Han BZ. Yan GL, et al. Among authors: duan cq. Curr Microbiol. 2012 Feb;64(2):152-8. doi: 10.1007/s00284-011-0047-6. Epub 2011 Nov 13. Curr Microbiol. 2012. PMID: 22080204

5

Enhancement of β-carotene production by over-expression of HMG-CoA reductase coupled with addition of ergosterol biosynthesis inhibitors in recombinant Saccharomyces cerevisiae.

Yan GL, Wen KR, Duan CQ. Yan GL, et al. Among authors: duan cq. Curr Microbiol. 2012 Feb;64(2):159-63. doi: 10.1007/s00284-011-0044-9. Epub 2011 Nov 16. Curr Microbiol. 2012. PMID: 22086347

6

Identification of a plastid-localized bifunctional nerolidol/linalool synthase in relation to linalool biosynthesis in young grape berries.

Zhu BQ, Cai J, Wang ZQ, Xu XQ, Duan CQ, Pan QH. Zhu BQ, et al. Among authors: duan cq. Int J Mol Sci. 2014 Dec 1;15(12):21992-2010. doi: 10.3390/ijms151221992. Int J Mol Sci. 2014. PMID: 25470020 Free PMC article.

7

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile.

Zhang BQ, Luan Y, Duan CQ, Yan GL. Zhang BQ, et al. Among authors: duan cq. Front Microbiol. 2018 Apr 5;9:606. doi: 10.3389/fmicb.2018.00606. eCollection 2018. Front Microbiol. 2018. PMID: 29674999 Free PMC article.

8

The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine.

Liu PT, Yu KJ, Li YT, Duan CQ, Yan GL. Liu PT, et al. Among authors: duan cq. Food Res Int. 2018 Dec;114:214-222. doi: 10.1016/j.foodres.2018.08.016. Epub 2018 Aug 4. Food Res Int. 2018. PMID: 30361019

9

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine.

Zhang BQ, Shen JY, Duan CQ, Yan GL. Zhang BQ, et al. Among authors: duan cq. Front Microbiol. 2018 Oct 22;9:2303. doi: 10.3389/fmicb.2018.02303. eCollection 2018. Front Microbiol. 2018. PMID: 30405538 Free PMC article.

10

Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation.

Liu PT, Duan CQ, Yan GL. Liu PT, et al. Among authors: duan cq. Molecules. 2019 Feb 1;24(3):538. doi: 10.3390/molecules24030538. Molecules. 2019. PMID: 30717212 Free PMC article.

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