Duan CQ - Search Results

1

The key role of vineyard parcel in shaping flavonoid profiles and color characteristics of Cabernet Sauvignon wines combined with the influence of harvest ripeness, vintage and bottle aging.

Lu HC, Tian MB, Han X, Shi N, Li HQ, Cheng CF, Chen W, Li SD, He F, Duan CQ, Wang J. Lu HC, et al. Among authors: duan cq. Food Chem X. 2023 Jun 25;19:100772. doi: 10.1016/j.fochx.2023.100772. eCollection 2023 Oct 30. Food Chem X. 2023. PMID: 37780257 Free PMC article.

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

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.

5

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

6

Anthocyanins profile of grape berries of Vitis amurensis, its hybrids and their wines.

Zhao Q, Duan CQ, Wang J. Zhao Q, et al. Among authors: duan cq. Int J Mol Sci. 2010 May 21;11(5):2212-28. doi: 10.3390/ijms11052212. Int J Mol Sci. 2010. PMID: 20559511 Free PMC article.

7

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.

8

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

9

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.

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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