| Biosynthesis of anthocyanins and their regulation in colored grapes F He, L Mu, GL Yan, NN Liang, QH Pan, J Wang, MJ Reeves, CQ Duan Molecules 15 (12), 9057-9091, 2010 | 694 | 2010 |
| Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression F He, NN Liang, L Mu, QH Pan, J Wang, MJ Reeves, CQ Duan Molecules 17 (2), 1571-1601, 2012 | 494 | 2012 |
| Anthocyanins and their variation in red wines II. Anthocyanin derived pigments and their color evolution F He, NN Liang, L Mu, QH Pan, J Wang, MJ Reeves, CQ Duan Molecules 17 (2), 1483-1519, 2012 | 367 | 2012 |
| Screening non-colored phenolics in red wines using liquid chromatography/ultraviolet and mass spectrometry/mass spectrometry libraries J Sun, F Liang, Y Bin, P Li, C Duan Molecules 12 (3), 679-693, 2007 | 362 | 2007 |
| Biosynthesis and genetic regulation of proanthocyanidins in plants F He, QH Pan, Y Shi, CQ Duan Molecules 13 (10), 2674-2703, 2008 | 264 | 2008 |
| Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters J Cai, BQ Zhu, YH Wang, L Lu, YB Lan, MJ Reeves, CQ Duan Food chemistry 154, 217-229, 2014 | 220 | 2014 |
| A review of polyphenolics in oak woods B Zhang, J Cai, CQ Duan, MJ Reeves, F He International journal of molecular sciences 16 (4), 6978-7014, 2015 | 211 | 2015 |
| The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation PT Liu, L Lu, CQ Duan, GL Yan LWT-Food Science and Technology 71, 356-363, 2016 | 186 | 2016 |
| The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China M Zhang, C Duan, Y Zang, Z Huang, G Liu Food Chemistry 129 (4), 1530-1536, 2011 | 171 | 2011 |
| Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China Z Li, Q Pan, Z Jin, L Mu, C Duan Food Chemistry 125 (1), 77-83, 2011 | 161 | 2011 |
| Different anthocyanin profiles of the skin and the pulp of Yan73 (Muscat Hamburg× Alicante Bouschet) grape berries JJ He, YX Liu, QH Pan, XY Cui, CQ Duan Molecules 15 (3), 1141-1153, 2010 | 159 | 2010 |
| Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect YQ Wang, DQ Ye, BQ Zhu, GF Wu, CQ Duan Food chemistry 163, 6-15, 2014 | 145 | 2014 |
| Anthocyanins Profile of Grape Berries of Vitis amurensis, Its Hybrids and Their Wines Q Zhao, CQ Duan, J Wang International Journal of Molecular Sciences 11 (5), 2212-2228, 2010 | 124 | 2010 |
| Comparison of Volatile Profiles of Nine Litchi (Litchi chinensis Sonn.) Cultivars from Southern China Y Wu, Q Pan, W Qu, C Duan Journal of agricultural and food chemistry 57 (20), 9676-9681, 2009 | 123 | 2009 |
| HPLC‐DAD‐ESI‐MS/MS Analysis and Antioxidant Activities of Nonanthocyanin Phenolics in Mulberry (Morus alba L.) W Zhang, F Han, J He, C Duan Journal of Food Science 73 (6), C512-C518, 2008 | 123 | 2008 |
| Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’grapes in Northeastern China YB Lan, X Qian, ZJ Yang, XF Xiang, WX Yang, T Liu, BQ Zhu, QH Pan, ... Food chemistry 212, 172-182, 2016 | 112 | 2016 |
| Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red … BQ Zhang, Y Luan, CQ Duan, GL Yan Frontiers in microbiology 9, 606, 2018 | 103 | 2018 |
| Three types of ultraviolet irradiation differentially promote expression of shikimate pathway genes and production of anthocyanins in grape berries ZZ Zhang, XX Li, YN Chu, MX Zhang, YQ Wen, CQ Duan, QH Pan Plant Physiology and Biochemistry 57, 74-83, 2012 | 99 | 2012 |
| Phenolic compound profiles in berry skins from nine red wine grape cultivars in northwest China ZM Jin, JJ He, HQ Bi, XY Cui, CQ Duan Molecules 14 (12), 4922-4935, 2009 | 99 | 2009 |
| Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review SY Li, CQ Duan Critical Reviews in Food Science and Nutrition 59 (12), 1840-1867, 2019 | 96 | 2019 |
Qiuhong PanChina Agricultural University在 cau.edu.cn 的电子邮件经过验证
