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Plant Physiology and Biochemistry : PPB|October 5, 2015
Light response and potential interacting proteins of a grape flavonoid 3'-hydroxylase gene promoterRun-Ze Sun, Qiu-Hong Pan, Chang-Qing Duan, et al.
Food Chemistry|February 7, 2019
Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutionsYue Liu, Xin-Ke Zhang, Ying Shi, et al.
Physiologia Plantarum|April 19, 2003
Membrane-associated protein kinase activities in developing apple fruitChang-Qing Duan, Yuan-Yue Shen, Xiao-E Liang, et al.
Frontiers in Microbiology|November 9, 2018
Use of Indigenous <i>Hanseniaspora vineae</i> and <i>Metschnikowia pulcherrima</i> Co-fermentation With <i>Saccharomyces cerevisiae</i> to Improve the Aroma Diversity of Vidal Blanc IcewineBo-Qin Zhang, Jing-Yun Shen, Chang-Qing Duan, et al.
Food Research International (Ottawa, Ont.)|April 24, 2017
Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methodsBo Zhang, Fei He, Pan-Pan Zhou, et al.
Food Chemistry|May 24, 2022
Intramolecular copigmentation in malvidin-3-O-(6-O-p-coumaryl)-glucoside: Insights from experimental and theoretical studyXu Zhao, Xiao-Ming He, Fen Liu, et al.
Food Chemistry|December 1, 2021
Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systemsXu Zhao, Fei He, Xin-Ke Zhang, et al.
Frontiers in Microbiology|June 11, 2019
Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic FermentationGuo-Liang Yan, Liang-Liang Duan, Pei-Tong Liu, et al.
Current Microbiology|November 15, 2011
Enhanced production of β-carotene by recombinant industrial wine yeast using grape juice as substrateGuo-liang Yan, Heng-yu Liang, Chang-qing Duan, et al.
Food Chemistry|October 13, 2014
Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: experimental and theoretical investigationsBo Zhang, Rui Liu, Fei He, et al.
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