| 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 | 221 | 2014 |
| Free and glycosidically bound aroma compounds in cherry (Prunus avium L.) YQ Wen, F He, BQ Zhu, YB Lan, QH Pan, CY Li, MJ Reeves, J Wang Food chemistry 152, 29-36, 2014 | 172 | 2014 |
| 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 | 149 | 2014 |
| 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 | 113 | 2016 |
| Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China NN Liang, BQ Zhu, S Han, JH Wang, QH Pan, MJ Reeves, CQ Duan, F He Food Research International 64, 264-274, 2014 | 81 | 2014 |
| Characterization and differentiation of key odor-active compounds of ‘Beibinghong’icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution YB Lan, XF Xiang, X Qian, JM Wang, MQ Ling, BQ Zhu, T Liu, LB Sun, ... Food Chemistry 287, 186-196, 2019 | 79 | 2019 |
| Detoxification of cancerogenic compounds by lactic acid bacteria strains Z Lili, W Junyan, Z Hongfei, Z Baoqing, Z Bolin Critical reviews in food science and nutrition 58 (16), 2727-2742, 2018 | 78 | 2018 |
| Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS D Wang, J Cai, BQ Zhu, GF Wu, CQ Duan, G Chen, Y Shi Food chemistry 177, 346-353, 2015 | 78 | 2015 |
| Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC–MS method D Wang, CQ Duan, Y Shi, BQ Zhu, HU Javed, J Wang Food chemistry 228, 125-135, 2017 | 70 | 2017 |
| Isolation and characterization of two hydroperoxide lyase genes from grape berries BQ Zhu, XQ Xu, YW Wu, CQ Duan, QH Pan Molecular Biology Reports, 1-13, 2012 | 70* | 2012 |
| Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage Y Wu, B Zhu, C Tu, C Duan, Q Pan Journal of Agricultural and Food Chemistry 59 (9), 4923-4931, 2011 | 69 | 2011 |
| Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera SY Li, F He, BQ Zhu, J Wang, CQ Duan International Journal of Food Properties 20 (9), 2134-2146, 2017 | 58 | 2017 |
| Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions XQ Xu, B Liu, BQ Zhu, YB Lan, Y Gao, D Wang, MJ Reeves, CQ Duan Plant Physiology and Biochemistry 89, 123-133, 2015 | 57 | 2015 |
| Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH … M Wei, S Wang, P Gu, X Ouyang, S Liu, Y Li, B Zhang, B Zhu Journal of food science and technology 55, 2240-2250, 2018 | 50 | 2018 |
| Identification of a plastid-localized bifunctional nerolidol/linalool synthase in relation to linalool biosynthesis in young grape berries BQ Zhu, J Cai, ZQ Wang, XQ Xu, CQ Duan, QH Pan International Journal of Molecular Sciences 15 (12), 21992-22010, 2014 | 48 | 2014 |
| Construction of anticoagulant poly (lactic acid) films via surface covalent graft of heparin-carrying microcapsules J Li, B Zhu, Y Shao, X Liu, X Yang, Q Yu Colloids and Surfaces B: Biointerfaces 70 (1), 15-19, 2009 | 47 | 2009 |
| Role of glucose-6-phosphate dehydrogenase in freezing-induced freezing resistance of Populus suaveolens. SZ Lin, ZY Zhang, WF Liu, YZ Lin, Q Zhang, BQ Zhu Zhi wu Sheng li yu fen zi Sheng wu xue xue bao= Journal of Plant Physiology …, 2005 | 47 | 2005 |
| Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation S Wang, S Li, H Zhao, P Gu, Y Chen, B Zhang, B Zhu Food Research International 108, 254-263, 2018 | 46 | 2018 |
| Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile … S Liu, O Laaksonen, A Marsol-Vall, B Zhu, B Yang Journal of Agricultural and Food Chemistry 68 (11), 3626-3637, 2020 | 40 | 2020 |
| Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines BLZ Shu-Xun Liu, Hang-Yu Yang, Si-Yu Li, Jia-Yue Zhang, Teng Li, Bao-Qing Zhu Molecules (Basel, Switzerland), 19865-19877, 2015 | 39 | 2015 |
Changqing DuanChina Agricultural University在 cau.edu.cn 的电子邮件经过验证
