Duan CQ - Search Results

1

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

Cai J, Zhu BQ, Wang YH, Lu L, Lan YB, Reeves MJ, Duan CQ. Cai J, et al. Among authors: duan cq. Food Chem. 2014 Jul 1;154:217-29. doi: 10.1016/j.foodchem.2014.01.003. Epub 2014 Jan 10. Food Chem. 2014. PMID: 24518336

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

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.

4

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

5

Molecular characterization and expression analysis on two isogenes encoding 3-deoxy-D-arabino-heptulosonate 7-phosphate synthase in grapes.

Zhang ZZ, Li XX, Zhu BQ, Wen YQ, Duan CQ, Pan QH. Zhang ZZ, et al. Among authors: duan cq. Mol Biol Rep. 2011 Oct;38(7):4739-47. doi: 10.1007/s11033-010-0611-3. Epub 2010 Dec 4. Mol Biol Rep. 2011. PMID: 21132375

6

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.

7

Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.

Wu Y, Zhu B, Tu C, Duan C, Pan Q. Wu Y, et al. J Agric Food Chem. 2011 May 11;59(9):4923-31. doi: 10.1021/jf2001876. Epub 2011 Apr 11. J Agric Food Chem. 2011. PMID: 21456617

8

Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression.

He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ. He F, et al. Among authors: duan cq. Molecules. 2012 Feb 7;17(2):1571-601. doi: 10.3390/molecules17021571. Molecules. 2012. PMID: 22314380 Free PMC article. Review.

9

Isolation and characterization of two hydroperoxide lyase genes from grape berries : HPL isogenes in Vitis vinifera grapes.

Zhu BQ, Xu XQ, Wu YW, Duan CQ, Pan QH. Zhu BQ, et al. Among authors: duan cq. Mol Biol Rep. 2012 Jul;39(7):7443-55. doi: 10.1007/s11033-012-1577-0. Epub 2012 Feb 9. Mol Biol Rep. 2012. PMID: 22318551

10

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

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