Effects of adding unsaturated fatty acids on fatty acid composition of Saccharomyces cerevisiae and major volatile compounds in wine
作者： Duan, L. L.; Shi, Y.; Jiang, R.; Yang, Q.; Wang, Y. Q.; Liu, P. T.; Duan, C. Q.; Yan, G. L. 期刊： South African Journal for Enology & Viticulture 2015, 36, 285-295. 点击查看
Evolution of phenolic compounds and sensory in bottled red wines and their co-development
作者： Gao, Y.; Tian, Y.; Liu, D.; Li, Z.; Zhang, X. X.; Li, J. M.; Huang, J. H.; Wang, J.; Pan, Q. H. 期刊： Food chemistry 2015, 172, 565-74. 点击查看
Molecular and biochemical characterization of the UDP-glucose: Anthocyanin 5-O-glucosyltransferase from Vitis amurensis
作者： He, F.; Chen, W.-K.; Yu, K.-J.; Ji, X.-N.; Duan, C.-Q.; Reeves, M. J.; Wang, J. 期刊： Phytochemistry 2015, 117, 363-372. 点击查看
Effect of diammonium phosphate supplementation on the amino acid metabolism during fermentation and sensory properties of fresh spine grape (Vitis davidii Foex) wine
作者： Jin, Q.; Chen, L.; Li, Z.; Li, X.; Li, J. 期刊： Food Science and Biotechnology 2015, 24, 2051-2057. 点击查看
Comparison of Polyphenol Profile and Inhibitory Activities Against Oxidation and alpha-Glucosidase in Mulberry (Genus Morus) Cultivars from China
作者： Jin, Q.; Yang, J.; Ma, L.; Cai, J.; Li, J. 期刊： Journal of food science 2015, 80, C2440-51. 点击查看
Traceability of Wine Varieties Using Near Infrared Spectroscopy Combined with Cyclic Voltammetry
作者： Li, M. H.; Li, J. M.; Li, J. H.; Zhang, L. D.; Zhao, L. L. 期刊： Spectrosc Spect Anal 2015, 35, 1551-1555. 点击查看
Association between modification of phenolic profiling and development of wine color during alcohol fermentation
作者： Li, S. Y.; Liu, P. T.; Pan, Q. H.; Shi, Y.; Duan, C. Q. 期刊： Journal of food science 2015, 80, C703-10. 点击查看
The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China
作者： Liu, B.; Xu, X.-Q.; Cai, J.; Lan, Y.-B.; Zhu, B.-Q.; Wang, J. 期刊： European Food Research and Technology 2 2015, 240, 985-997. 点击查看
Attenuated UV Radiation Alters Volatile Profile in Cabernet Sauvignon Grapes under Field Conditions
Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions
作者： Wen, Y. Q.; Zhong, G. Y.; Gao, Y.; Lan, Y. B.; Duan, C. Q.; Pan, Q. H. 期刊： BMC plant biology 2015, 15, 240. 点击查看
Mass spectrometric and enzymatic evidence confirm the existence of anthocyanidin 3,5-O-diglucosides in cabernet sauvignon (Vitis vinifera L.) grape berries
作者： Xing, R. R.; Li, S. Y.; He, F.; Yang, Z.; Duan, C. Q.; Li, Z.; Wang, J.; Pan, Q. H. 期刊： Journal of agricultural and food chemistry 2015, 63, 3251-60. 点击查看
Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions
作者： Xu, X. Q.; Liu, B.; Zhu, B. Q.; Lan, Y. B.; Gao, Y.; Wang, D.; Reeves, M. J.; Duan, C. Q. 期刊： Plant physiology and biochemistry : PPB 2015, 89, 123-33. 点击查看
Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan
作者： Zhang, B.; Cai, J.; Duan, C.-Q.; Reeves, M. J.; He, F. 期刊： International journal of molecular sciences 2015, 16, 6978-7014. 点击查看
Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods
作者： Zhang, B.; He, F.; Zhou, P.-P.; Liu, Y.; Duan, C.-Q. 期刊： Food Research International 2015, 78, 313-320. 点击查看
Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: experimental and theoretical investigations
作者：Zhang, B.; Liu, R.; He, F.; Zhou, P. P.; Duan, C. Q. 期刊： Food chemistry 2015, 170, 226-33. 点击查看
