The molecular basis of flavonoid biosynthesis response to water, light, and temperature in grape berries
Shi, Tianci, Su, Yue, Lan, Yibin, Duan, Changqing, Yu, Keji
Published in Frontiers in plant science (27.08.2024)
Published in Frontiers in plant science (27.08.2024)
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Journal Article
Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells
Zhao, Kainan, Lan, Yibin, Shi, Ying, Duan, Changqing, Yu, Keji
Published in Frontiers in plant science (21.03.2024)
Published in Frontiers in plant science (21.03.2024)
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Journal Article
Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China
Song, Xixian, Ling, Mengqi, Li, Demei, Zhu, Baoqing, Shi, Ying, Duan, Changqing, Lan, Yibin
Published in Molecules (Basel, Switzerland) (01.12.2022)
Published in Molecules (Basel, Switzerland) (01.12.2022)
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Journal Article
Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging
Qian, Xu, Jia, Fangyuan, Cai, Jian, Shi, Ying, Duan, Changqing, Lan, Yibin
Published in Foods (29.12.2021)
Published in Foods (29.12.2021)
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Journal Article
Influences of Cluster Thinning on Fatty Acids and Green Leaf Volatiles in the Production of Cabernet Sauvignon Grapes and Wines in the Northwest of China
Xu, Xiaoyu, Cheng, Chifang, Qian, Xu, Shi, Ying, Duan, Changqing, Lan, Yibin
Published in Plants (Basel) (01.05.2024)
Published in Plants (Basel) (01.05.2024)
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Journal Article
Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring
Luo, Min, Cui, Dongsheng, Li, Jin, Zhou, Penghui, Duan, Changqing, Lan, Yibin, Wu, Guangfeng
Published in Foods (25.11.2023)
Published in Foods (25.11.2023)
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Journal Article
Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees
Lu, Haocheng, Cheng, Binhao, Lan, Yibin, Duan, Changqing, He, Fei
Published in Food Science and Human Wellness (01.01.2024)
Published in Food Science and Human Wellness (01.01.2024)
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Journal Article
Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches
Ling, Mengqi, Chai, Ruixue, Xiang, Xiaofeng, Li, Jin, Zhou, Penghui, Shi, Ying, Duan, Changqing, Lan, Yibin
Published in Food Chemistry: X (30.03.2023)
Published in Food Chemistry: X (30.03.2023)
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Journal Article
Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China
Song, Xixian, Yang, Weixi, Qian, Xu, Zhang, Xinke, Ling, Mengqi, Yang, Li, Shi, Ying, Duan, Changqing, Lan, Yibin
Published in Foods (05.03.2023)
Published in Foods (05.03.2023)
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Journal Article
The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques
Zhai, Hongyue, Ling, Mengqi, Li, Siyu, Chen, Bainian, Zhao, Xu, Tong, Wenzhe, Cheng, Chifang, Li, Jin, Shi, Ying, Duan, Changqing, Lan, Yibin
Published in Food Chemistry: X (30.06.2024)
Published in Food Chemistry: X (30.06.2024)
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Journal Article
Interrogating Raisin Associated Unsaturated Fatty Acid Derived Volatile Compounds Using HS-SPME with GC-MS
Javed, Hafiz Umer, Wang, Dong, Abdullah, Hasan, Murtaza, Zeng, Li-Yan, Lan, Yibin, Shi, Ying, Duan, Chang-Qing
Published in Foods (17.01.2023)
Published in Foods (17.01.2023)
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Journal Article
Application and Research Status of Flash Profile in Food Research and Development
Yixin CHEN, Yibin LAN, Yaqin WEN, Yaran LIU, Kuixun CHEN, Hao SONG, Baoqing ZHU
Published in Shipin gongye ke-ji (01.07.2022)
Published in Shipin gongye ke-ji (01.07.2022)
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Journal Article
Comprehensive investigation of lactones and furanones in icewines and dry wines using gas chromatography-triple quadrupole mass spectrometry
Qian, Xu, Lan, Yibin, Han, Shen, Liang, Nana, Zhu, Baoqing, Shi, Ying, Duan, Changqing
Published in Food research international (01.11.2020)
Published in Food research international (01.11.2020)
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Journal Article
Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species
Yang, Weixi, You, Yunzhu, Ling, Mengqi, Ye, Dongqing, Shi, Ying, Duan, Changqing, Lan, Yibin
Published in Food research international (01.09.2023)
Published in Food research international (01.09.2023)
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Journal Article