Duan CQ - Search Results

1

Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency.

Qi MY, Huang YC, Song XX, Ling MQ, Zhang XK, Duan CQ, Lan YB, Shi Y. Qi MY, et al. Among authors: duan cq. Food Chem. 2023 Jul 1;413:135628. doi: 10.1016/j.foodchem.2023.135628. Epub 2023 Feb 1. Food Chem. 2023. PMID: 36750006

2

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.

3

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.

4

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

5

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

6

Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect.

Wang YQ, Ye DQ, Zhu BQ, Wu GF, Duan CQ. Wang YQ, et al. Among authors: duan cq. Food Chem. 2014 Nov 15;163:6-15. doi: 10.1016/j.foodchem.2014.04.064. Epub 2014 May 2. Food Chem. 2014. PMID: 24912689

7

Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: experimental and theoretical investigations.

Zhang B, Liu R, He F, Zhou PP, Duan CQ. Zhang B, et al. Among authors: duan cq. Food Chem. 2015 Mar 1;170:226-33. doi: 10.1016/j.foodchem.2014.08.026. Epub 2014 Aug 18. Food Chem. 2015. PMID: 25306339

8

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS.

Wang D, Cai J, Zhu BQ, Wu GF, Duan CQ, Chen G, Shi Y. Wang D, et al. Among authors: duan cq. Food Chem. 2015 Jun 15;177:346-53. doi: 10.1016/j.foodchem.2015.01.018. Epub 2015 Jan 10. Food Chem. 2015. PMID: 25660896

9

Transcriptome comparison of Cabernet Sauvignon grape berries from two regions with distinct climate.

Sun R, He F, Lan Y, Xing R, Liu R, Pan Q, Wang J, Duan C. Sun R, et al. J Plant Physiol. 2015 Apr 15;178:43-54. doi: 10.1016/j.jplph.2015.01.012. Epub 2015 Feb 18. J Plant Physiol. 2015. PMID: 25765362

10

Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions.

Xu XQ, Liu B, Zhu BQ, Lan YB, Gao Y, Wang D, Reeves MJ, Duan CQ. Xu XQ, et al. Among authors: duan cq. Plant Physiol Biochem. 2015 Apr;89:123-33. doi: 10.1016/j.plaphy.2015.02.020. Epub 2015 Feb 26. Plant Physiol Biochem. 2015. PMID: 25769137

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