オープン アクセスを義務付けられた論文 - Changqing Duan詳細
一般には非公開: 37 件
Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations
B Zhang, R Liu, F He, PP Zhou, CQ Duan
Food chemistry 170, 226-233, 2015
委任: National Natural Science Foundation of China
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
委任: National Natural Science Foundation of China
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
委任: National Natural Science Foundation of China
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
委任: National Natural Science Foundation of China
Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of …
X Zhao, BW Ding, JW Qin, F He, CQ Duan
Food chemistry 326, 126960, 2020
委任: National Natural Science Foundation of China
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
委任: National Natural Science Foundation of China
Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography …
XF Xiang, YB Lan, XT Gao, H Xie, ZY An, ZH Lv, CQ Duan, GF Wu
Food research international 137, 109388, 2020
委任: National Natural Science Foundation of China
The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio
B Zhang, F He, PP Zhou, Y Liu, CQ Duan
Food Chemistry 199, 220-228, 2016
委任: National Natural Science Foundation of China
Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods
B Zhang, F He, PP Zhou, Y Liu, CQ Duan
Food Research International 78, 313-320, 2015
委任: National Natural Science Foundation of China
Comparison of transcriptional expression patterns of carotenoid metabolism in ‘Cabernet Sauvignon’grapes from two regions with distinct climate
WK Chen, KJ Yu, B Liu, YB Lan, RZ Sun, Q Li, F He, QH Pan, CQ Duan, ...
Journal of plant physiology 213, 75-86, 2017
委任: National Natural Science Foundation of China
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
委任: National Natural Science Foundation of China
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
委任: National Natural Science Foundation of China
Comprehensive investigation of lactones and furanones in icewines and dry wines using gas chromatography-triple quadrupole mass spectrometry
X Qian, Y Lan, S Han, N Liang, B Zhu, Y Shi, C Duan
Food Research International 137, 109650, 2020
委任: National Natural Science Foundation of China
A systematic analysis strategy for accurate detection of anthocyanin pigments in red wines
SY Li, F He, BQ Zhu, RR Xing, MJ Reeves, CQ Duan
Rapid Communications in Mass Spectrometry 30 (13), 1619-1626, 2016
委任: National Natural Science Foundation of China
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
委任: National Natural Science Foundation of China
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
委任: National Natural Science Foundation of China
Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures
SY Li, PR Zhao, MQ Ling, MY Qi, I García-Estévez, MT Escribano-Bailón, ...
Food Research International 130, 108885, 2020
委任: National Natural Science Foundation of China
Colorimetric study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine …
B Zhang, XS Yang, NN Li, X Zhu, WJ Sheng, F He, CQ Duan, SY Han
Food Research International 102, 468-477, 2017
委任: National Natural Science Foundation of China
Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values …
LX Zhu, MM Zhang, XF Xiang, YB Lan, Y Shi, C Duan, RL Zhang
Food Chemistry 361, 129781, 2021
委任: National Natural Science Foundation of China
Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels
DQ Ye, XT Zheng, XQ Xu, YH Wang, CQ Duan, YL Liu
Food chemistry 202, 236-246, 2016
委任: National Natural Science Foundation of China
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