Duan CQ - Search Results

1

Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines.

Liu YX, Liang NN, Wang J, Pan QH, Duan CQ. Liu YX, et al. Among authors: duan cq. J Food Sci. 2013 Jan;78(1):C25-30. doi: 10.1111/j.1750-3841.2012.02993.x. J Food Sci. 2013. PMID: 23301601

2

Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.

Zhang M, Xu Q, Duan C, Qu W, Wu Y. Zhang M, et al. J Food Sci. 2007 Jun;72(5):C248-52. doi: 10.1111/j.1750-3841.2007.00357.x. J Food Sci. 2007. PMID: 17995710

3

Biosynthesis and genetic regulation of proanthocyanidins in plants.

He F, Pan QH, Shi Y, Duan CQ. He F, et al. Among authors: duan cq. Molecules. 2008 Oct 28;13(10):2674-703. doi: 10.3390/molecules13102674. Molecules. 2008. PMID: 18971863 Free PMC article. Review.

4

Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young Cabernet Sauvignon wines.

Han FL, Zhang WN, Pan QH, Zheng CR, Chen HY, Duan CQ. Han FL, et al. Among authors: duan cq. Molecules. 2008 Nov 17;13(11):2859-70. doi: 10.3390/molecules13112859. Molecules. 2008. PMID: 19015625 Free PMC article.

5

Chemical synthesis of proanthocyanidins in vitro and their reactions in aging wines.

He F, Pan QH, Shi Y, Duan CQ. He F, et al. Among authors: duan cq. Molecules. 2008 Dec 4;13(12):3007-32. doi: 10.3390/molecules13123007. Molecules. 2008. PMID: 19052525 Free PMC article. Review.

6

Identification of autoxidation oligomers of flavan-3-ols in model solutions by HPLC-MS/MS.

He F, Pan QH, Shi Y, Zhang XT, Duan CQ. He F, et al. Among authors: duan cq. J Mass Spectrom. 2009 May;44(5):633-40. doi: 10.1002/jms.1536. J Mass Spectrom. 2009. PMID: 19053150

7

HPLC-DAD-ESI-MS/MS analysis and antioxidant activities of nonanthocyanin phenolics in mulberry (Morus alba L.).

Zhang W, Han F, He J, Duan C. Zhang W, et al. J Food Sci. 2008 Aug;73(6):C512-8. doi: 10.1111/j.1750-3841.2008.00854.x. J Food Sci. 2008. PMID: 19241543

8

Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China.

Wu Y, Pan Q, Qu W, Duan C. Wu Y, et al. J Agric Food Chem. 2009 Oct 28;57(20):9676-81. doi: 10.1021/jf902144c. J Agric Food Chem. 2009. PMID: 19803519

9

Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest China.

Jin ZM, He JJ, Bi HQ, Cui XY, Duan CQ. Jin ZM, et al. Among authors: duan cq. Molecules. 2009 Dec 1;14(12):4922-35. doi: 10.3390/molecules14124922. Molecules. 2009. PMID: 20032869 Free PMC article.

10

Different anthocyanin profiles of the skin and the pulp of Yan7 (Muscat Hamburg x Alicante Bouschet) grape berries.

He JJ, Liu YX, Pan QH, Cui XY, Duan CQ. He JJ, et al. Among authors: duan cq. Molecules. 2010 Mar 2;15(3):1141-53. doi: 10.3390/molecules15031141. Molecules. 2010. PMID: 20335969 Free PMC article.

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