Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Chang-Qing Duan

Showing results (1-10 of 137) with videos related to

Pageof 14
Sort By:
Critical Reviews in Food Science and Nutrition|January 31, 2018
Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective reviewSi-Yu Li, Chang-Qing Duan
International Journal of Molecular Sciences|June 19, 2010
Anthocyanins profile of grape berries of Vitis amurensis, its hybrids and their winesQuan Zhao, Chang-Qing Duan, Jun Wang
Current Microbiology|November 17, 2011
Enhancement of β-carotene production by over-expression of HMG-CoA reductase coupled with addition of ergosterol biosynthesis inhibitors in recombinant Saccharomyces cerevisiaeGuo-liang Yan, Ke-rui Wen, Chang-qing Duan
Molecules (Basel, Switzerland)|February 6, 2019
Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of <i>Saccharomyces cerevisiae</i> and Aroma Compounds during Red Wine FermentationPei-Tong Liu, Chang-Qing Duan, Guo-Liang Yan
Critical Reviews in Food Science and Nutrition|August 3, 2021
Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemakingSi-Yu Li, Chang-Qing Duan, Zhen-Hai Han
Molecules (Basel, Switzerland)|October 31, 2008
Biosynthesis and genetic regulation of proanthocyanidins in plantsFei He, Qiu-Hong Pan, Ying Shi, et al.
Food Chemistry|January 30, 2022
The formation mechanism of pinotin A in model wine: Experimental and theoretical investigationXin-Ke Zhang, Xu Zhao, Shi Ying, et al.
Molecules (Basel, Switzerland)|December 5, 2008
Chemical synthesis of proanthocyanidins in vitro and their reactions in aging winesFei He, Qiu-Hong Pan, Ying Shi, et al.
Frontiers in Microbiology|April 21, 2018
Use of <i>Torulaspora delbrueckii</i> Co-fermentation With Two <i>Saccharomyces cerevisiae</i> Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma ProfileBo-Qin Zhang, Yu Luan, Chang-Qing Duan, et al.
Journal of Food Science|May 31, 2016
The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon WinesYue Liu, Bo Zhang, Fei He, et al.
Pageof 14

Showing results (1-10 of 137) with videos related to

Sort By:
Pageof 14
Critical Reviews in Food Science and Nutrition|January 31, 2018
Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective reviewSi-Yu Li, Chang-Qing Duan
International Journal of Molecular Sciences|June 19, 2010
Anthocyanins profile of grape berries of Vitis amurensis, its hybrids and their winesQuan Zhao, Chang-Qing Duan, Jun Wang
Current Microbiology|November 17, 2011
Enhancement of β-carotene production by over-expression of HMG-CoA reductase coupled with addition of ergosterol biosynthesis inhibitors in recombinant Saccharomyces cerevisiaeGuo-liang Yan, Ke-rui Wen, Chang-qing Duan
Molecules (Basel, Switzerland)|February 6, 2019
Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of <i>Saccharomyces cerevisiae</i> and Aroma Compounds during Red Wine FermentationPei-Tong Liu, Chang-Qing Duan, Guo-Liang Yan
Critical Reviews in Food Science and Nutrition|August 3, 2021
Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemakingSi-Yu Li, Chang-Qing Duan, Zhen-Hai Han
Molecules (Basel, Switzerland)|October 31, 2008
Biosynthesis and genetic regulation of proanthocyanidins in plantsFei He, Qiu-Hong Pan, Ying Shi, et al.
Food Chemistry|January 30, 2022
The formation mechanism of pinotin A in model wine: Experimental and theoretical investigationXin-Ke Zhang, Xu Zhao, Shi Ying, et al.
Molecules (Basel, Switzerland)|December 5, 2008
Chemical synthesis of proanthocyanidins in vitro and their reactions in aging winesFei He, Qiu-Hong Pan, Ying Shi, et al.
Frontiers in Microbiology|April 21, 2018
Use of <i>Torulaspora delbrueckii</i> Co-fermentation With Two <i>Saccharomyces cerevisiae</i> Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma ProfileBo-Qin Zhang, Yu Luan, Chang-Qing Duan, et al.
Journal of Food Science|May 31, 2016
The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon WinesYue Liu, Bo Zhang, Fei He, et al.
Pageof 14