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2016

  • Optimization of ultrasonic-assisted extraction of higher fatty acids in grape berries (seed-free fruit sections)

    作者: Duan, L.; Jiang, R.; Shi, Y.; Duan, C.; Wu, G.    期刊: Analytical Methods  2016, 8, 6208-6215. 点击查看
  • Effects of piceatannol and pterostilbene against beta-amyloid-induced apoptosis on the PI3K/Akt/Bad signaling pathway in PC12 cells

    作者: Fu, Z.; Yang, J.; Wei, Y.; Li, J.    期刊: Food Funct  2016, 7, 1014-23. 点击查看
  • Occurrence of ethyl carbamate in three types of Chinese wines and its possible reasons

    作者: Fu, Z.; Yang, L.; Ma, L.; Liu, X.; Li, J.   期刊: Food Science and Biotechnology   2016, 25, 949-953. 点击查看
  • Rain-Shelter Cultivation Modifies Carbon Allocation in the Polyphenolic and Volatile Metabolism of Vitis vinifera L. Chardonnay Grapes

    作者: Gao, Y.; Li, X. X.; Han, M. M.; Yang, X. F.; Li, Z.; Wang, J.; Pan, Q. H.    期刊: PloS one   2016, 11, e0156117. 点击查看
  • Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China

    作者: Lan, Y. B.; Qian, X.; Yang, Z. J.; Xiang, X. F.; Yang, W. X.; Liu, T.; Zhu, B. Q.   期刊: Food chemistry  2016, 212, 172-82. 点击查看
  • Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification

    作者: Li, J. C.; Li, S. Y.; He, F.; Yuan, Z. Y.; Liu, T.; Reeves, M. J.; Duan, C. Q.    期刊: Molecules  2016, 21, 431. 点击查看
  • A systematic analysis strategy for accurate detection of anthocyanin pigments in red wines

    作者: Li, S. Y.; He, F.; Zhu, B. Q.; Xing, R. R.; Reeves, M. J.; Duan, C. Q.    期刊: Rapid communications in mass spectrometry : RCM   2016, 30, 1619-26. 点击查看
  • Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera

    作者: Li, S.-Y.; He, F.; Zhu, B.-Q.; Wang, J.; Duan, C.-Q.    期刊: International Journal of Food Properties  2016, 1-13. 点击查看
  • Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation

    作者: Liu, D.; Xing, R.-R.; Li, Z.; Yang, D.-M.; Pan, Q.-H.    期刊: European Food Research and Technology  2016, 242, 1937-1948. 点击查看
  • Decreased fluidity of cell membranes causes a metal ion deficiency in recombinant Saccharomyces cerevisiae producing carotenoids

    作者: Liu, P.; Sun, L.; Sun, Y.; Shang, F.; Yan, G.    期刊: Journal of Industrial Microbiology  2016, 43, 525-535. 点击查看
  • The contribution of indigenous non- Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

    作者: Liu, P. T.; Lu, L.; Duan, C. Q.; Yan, G. L    期刊: LWT - Food Science and Technology  2016, 71, 356-363. 点击查看
  • The influence of prefermentative addition of gallic acid on the phenolic composition and chromatic characteristics of Cabernet Sauvignon wines

    作者: Liu, Y.; Zhang, B.; He, F.; Duan, C. Q.; Shi, Y.   期刊: Journal of food science   2016, 81, C1669-C1678. 点击查看
  • Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

    作者: Qian, X.; Xu, X. Q.; Yu, K. J.; Zhu, B. Q.   期刊: Int J Mol Sci  2016, 17. 点击查看
  • Enhanced production of β-carotene in recombinant Saccharomyces cerevisiae by inverse metabolic engineering with supplementation of unsaturated fatty acids

    作者: Sun, Y.; Sun, L.; Shang, F.; Yan, G.   期刊: Process Biochemistry   2016, 51, 568-577. 点击查看
  • Separation and Purification of Four Stilbenes from Vitis vinifera L. cv. Cabernet Sauvignon Roots Through High-speed Counter-current Chromatography

    作者: Wei, Y.; Li, P.; Ma, L.; Li, J.   期刊: South African Journal of Enology and Viticulture   2016, 35. 点击查看
  • Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety

    作者: Xing, R. R.; Liu, D.; Li, Z.; Tian, Y.; Zhang, X. X.; Li, J. M.; Pan, Q. H.    期刊: Journal of food science and technology  点击查看
  • Phenolic Profiles, Antioxidant Activities, and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages

    作者: Yang, J.; Liu, X.; Zhang, X.; Jin, Q.; Li, J.    期刊: Journal of food science  2016, 81, C2439-C2446. 点击查看
  • Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels

    作者: Ye, D. Q.; Zheng, X. T.; Xu, X. Q.; Wang, Y. H.; Duan, C. Q.; Liu, Y. L.    期刊: Food chemistry  2016, 202, 236-46. 点击查看
  • Impact of Adding Ellagic Acid to Red Grapes on the Phenolic Composition and Chromatic Quality of Cabernet Sauvignon Wines from a Warm Climate

    作者: Zhang, B.; He, F.; Liu, Y.; Cai, J.; Duan, C.-Q.    期刊: Journal of Food Processing and Preservation   2016. 点击查看
  • The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio

    作者:吴Zhang, B.; He, F.; Zhou, P.-P.; Liu, Y.; Duan, C.-Q.   期刊: Food chemistry  2016, 199, 220-228. 点击查看