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Chang-Qing Duan

China Agricultural University

156

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Distal leaf removal made balanced source-sink vines, delayed ripening, and increased flavonol composition in Cabernet Sauvignon grapes and wines in the semi-arid Xinjiang

2022 Food Chemistry
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Effects of mediums on fermentation behavior and aroma composition in pure and mixed culture of Saccharomyces cerevisiae with Torulaspora delbrueckii

2021 International Journal of Food Science and Technology
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Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique.

2021 Molecules
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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

2021 Food and Bioproducts Processing
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Microcliamte changes caused by black inter-row mulch decrease flavonoids concentrations in grapes and wines under semi-arid climate

2021 Food Chemistry
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Combined Metabolite and Transcriptome Profiling Reveals the Norisoprenoid Responses in Grape Berries to Abscisic Acid and Synthetic Auxin

2021 International Journal of Molecular Sciences
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Effects of sunlight exclusion on leaf gas exchange, berry composition, and wine flavour profile of Cabernet-Sauvignon from the foot of the north side of Mount Tianshan and a semi-arid continental climate

2021 OENO One
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Acetylation of Malvidin-3-O-glucoside Impedes Intermolecular Copigmentation: Experimental and Theoretical Investigations.

2021 Journal of Agricultural and Food Chemistry
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Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction.

2021 Food Chemistry
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Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation.

2021 Foods
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