| The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging XK Zhang, F He, B Zhang, MJ Reeves, Y Liu, X Zhao, CQ Duan Food Research International 106, 568-579, 2018 | 71 | 2018 |
| Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction XK Zhang, YB Lan, Y Huang, X Zhao, CQ Duan Food Chemistry 339, 127795, 2021 | 65 | 2021 |
| An effective method for the semi-preparative isolation of high-purity anthocyanin monomers from grape pomace X Zhao, SS Zhang, XK Zhang, F He, CQ Duan Food chemistry 310, 125830, 2020 | 54 | 2020 |
| HPLC-MS/MS-based targeted metabolomic method for profiling of malvidin derivatives in dry red wines XK Zhang, SY Li, X Zhao, QH Pan, Y Shi, CQ Duan Food research international 134, 109226, 2020 | 34 | 2020 |
| Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry XK Zhang, YB Lan, BQ Zhu, XF Xiang, CQ Duan, Y Shi Journal of the Science of Food and Agriculture 98 (1), 104-112, 2018 | 33 | 2018 |
| Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems X Zhao, F He, XK Zhang, Y Shi, CQ Duan Food Chemistry 375, 131670, 2022 | 31 | 2022 |
| Reaction kinetics of the acetaldehyde-mediated condensation between (−)-epicatechin and anthocyanins and their effects on the color in model wine solutions Y Liu, XK Zhang, Y Shi, CQ Duan, F He Food chemistry 283, 315-323, 2019 | 31 | 2019 |
| Red wine coloration: A review of pigmented molecules, reactions, and applications XK Zhang, DW Jeffery, DM Li, Y Lan, X Zhao, CQ Duan Comprehensive Reviews in Food Science and Food Safety 21 (5), 3834-3866, 2022 | 19 | 2022 |
| Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China Y Lan, M Liu, X Zhang, S Li, Y Shi, C Duan Foods 11 (6), 787, 2022 | 17 | 2022 |
| The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review HY Zhai, SY Li, X Zhao, YB Lan, XK Zhang, Y Shi, CQ Duan Food Chemistry 403, 134467, 2023 | 13 | 2023 |
| Comparative Analysis of Glycosidic Aroma Compound Profiling in Three Vitis vinifera Varieties by Using Ultra-High-Performance Liquid Chromatography … Y Wei, Z Chen, XK Zhang, CQ Duan, QH Pan Frontiers in Plant Science 12, 694979, 2021 | 13 | 2021 |
| 葡萄酒中的酚类物质 Ⅰ: 种类, 结构及其检测方法研究进展 张欣珂， 赵旭， 成池芳， 齐梦瑶， 石英 食品科学 40 (15), 255-268, 2019 | 12 | 2019 |
| Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines W Tong, B Sun, M Ling, X Zhang, W Yang, Y Shi, Q Pan, C Duan, Y Lan Food Chemistry 403, 134341, 2023 | 11 | 2023 |
| Acetylation of Malvidin-3-O-glucoside Impedes Intermolecular Copigmentation: Experimental and Theoretical Investigations X Zhao, X Zhang, X He, C Duan, F He Journal of Agricultural and Food Chemistry 69 (27), 7733-7741, 2021 | 10 | 2021 |
| The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation XK Zhang, X Zhao, S Ying, CQ Duan Food Chemistry 380, 132196, 2022 | 7 | 2022 |
| 发酵前添加黄酮醇类辅色素对 ‘赤霞珠’干红葡萄酒颜色品质及多酚组成的影响 王晓月， 张珊珊， 张欣珂， 曹鹏， 张波， 何非 食品科学 41 (18), 188-195, 2020 | 7 | 2020 |
| Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review X Zhao, CQ Duan, SY Li, XK Zhang, HY Zhai, F He, YP Zhao Food Chemistry 425, 136420, 2023 | 6 | 2023 |
| Artificial saliva precipitation index (ASPI): an efficient evaluation method of wine astringency MY Qi, YC Huang, XX Song, MQ Ling, XK Zhang, CQ Duan, YB Lan, Y Shi Food Chemistry 413, 135628, 2023 | 4 | 2023 |
| The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios XK Zhang, DW Jeffery, RA Muhlack, CQ Duan Food and Bioproducts Processing 130, 34-47, 2021 | 4 | 2021 |
| 陈酿前添加咖啡酸对干红葡萄酒颜色品质及多酚构成的影响 曹鹏， 张波， 张欣珂， 刘月， 何非， 段长青 中国食品学报 19 (7), 153-160, 2019 | 4 | 2019 |
Changqing DuanChina Agricultural University在 cau.edu.cn 的电子邮件经过验证
