C. Duan

发表

Membrane-associated protein kinase activities in the developing mesocarp of grape berry.

Da-Peng Zhang, Yuan-Yue Shen, C. Duan, 2004, Journal of plant physiology.

Membrane-associated protein kinase activities in developing apple fruit.

Da-Peng Zhang, Yuan-Yue Shen, C. Duan, 2003, Physiologia plantarum.

Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes

Fei He, Jun Wang, C. Duan, 2010, Molecules.

Screening and verification of late embryogenesis abundant protein interacting with anthocyanidin reductase in grape berries

C. Duan, Q. Pan, Li Zhou, 2015 .

Enhancement of β-Carotene Production by Over-Expression of HMG-CoA Reductase Coupled with Addition of Ergosterol Biosynthesis Inhibitors in Recombinant Saccharomyces cerevisiae

C. Duan, G. Yan, Ke-rui Wen, 2011, Current Microbiology.

Dual regulation of lipid droplet-triacylglycerol metabolism and ERG9 expression for improved β-carotene production in Saccharomyces cerevisiae

M. Koffas, C. Duan, G. Yan, 2022, Microbial Cell Factories.

Dual regulation of lipid droplet-triacylglycerol metabolism and ERG9 expression for improved β-carotene production in Saccharomyces cerevisiae

M. Koffas, C. Duan, G. Yan, 2021, Microbial Cell Factories.

Preparation and biological application of antibodies against leucoanthocyanidin reductase and anthocyanidin reductase from grape berry

C. Duan, Q. Pan, F. He, 2009 .

Biosynthesis and Genetic Regulation of Proanthocyanidins in Plants

C. Duan, Q. Pan, F. He, 2008, Molecules.

Transcriptional activation of flavan-3-ols biosynthesis in grape berries by UV irradiation depending on developmental stage.

C. Duan, Q. Pan, Zhen-zhen Zhang, 2013, Plant science : an international journal of experimental plant biology.

Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation

C. Duan, G. Yan, L. Duan, 2019, Front. Microbiol..

The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging.

C. Duan, Bo Zhang, F. He, 2017, Food research international.

Ecological water demand of regional vegetation: The example of the 2010 severe drought in Southwest China

H. Shao, C. Duan, G. S. Zhang, 2015 .

Expression of structural genes related to anthocyanin biosynthesis of Vitis amurensis

C. Duan, Q. Pan, F. He, 2016, Journal of Forestry Research.

Effect of the high pressure treatments on the physicochemical properties of the young red wines supplemented with pyruvic acid

C. Duan, B. Zhang, F. He, 2018, Innovative Food Science & Emerging Technologies.

Effects of sunlight exclusion on leaf gas exchange, berry composition, and wine flavour profile of Cabernet-Sauvignon from the foot of the north side of Mount Tianshan and a semi-arid continental climate

C. Duan, Jun Wang, Wei Wei, 2021 .

Drought resistance in Harumi tangor seedlings grafted onto different rootstocks.

C. Duan, T. Dong, X. Qiu, 2021, Functional plant biology : FPB.

Mass spectrometric and enzymatic evidence confirm the existence of anthocyanidin 3,5-O-diglucosides in cabernet sauvignon (Vitis vinifera L.) grape berries.

C. Duan, Q. Pan, Zheng Li, 2015, Journal of agricultural and food chemistry.

Study on the Difference of EXP and PsEXPA10 in Ripening Period of ‘jinmi’ plum and ‘qingcui’ plum

C. Duan, X. Qiu, Zhihui Wang, 2021 .

A Review of Polyphenolics in Oak Woods

Bo Zhang, C. Duan, F. He, 2015, International journal of molecular sciences.

Accumulation Pattern of Flavonoids in Cabernet Sauvignon Grapes grown in a low-latitude and high-altitude Region

C. Duan, Q. Pan, F. He, 2016 .

Chemical Synthesis of Proanthocyanidins in Vitro and Their Reactions in Aging Wines

C. Duan, Q. Pan, F. He, 2008, Molecules.

Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China.

C. Duan, Q. Pan, F. He, 2014, Food research international.

Red wine coloration: A review of pigmented molecules, reactions, and applications.

C. Duan, D. Jeffery, Xinke Zhang, 2022, Comprehensive reviews in food science and food safety.

Identification of autoxidation oligomers of flavan-3-ols in model solutions by HPLC-MS/MS.

C. Duan, Q. Pan, F. He, 2009, Journal of mass spectrometry : JMS.

Reduction of fatty acid flux at low temperature led to enhancement of β-carotene biosynthesis in recombinant Saccharomyces cerevisiae

C. Duan, Liang Sun, F. Shang, 2015, Korean Journal of Chemical Engineering.

The combined influence of rootstock and vintage climate on the grape and wine flavonoids of Vitis vinifera L. cv. Cabernet Sauvignon in eastern China

C. Duan, Xiao-Tong Gao, F. He, 2022, Frontiers in Plant Science.

Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes

C. Duan, Q. Pan, B. Zhu, 2016, International journal of molecular sciences.

Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China.

C. Duan, Q. Pan, Yuwen Wu, 2009, Journal of agricultural and food chemistry.

Characterization of two Vitis vinifera carotenoid cleavage dioxygenases by heterologous expression in Saccharomyces cerevisiae

C. Duan, Q. Pan, Xiang-Yi Li, 2019, Molecular Biology Reports.

Enhanced Production of β-Carotene by Recombinant Industrial Wine Yeast Using Grape Juice as Substrate

C. Duan, B. Han, G. Yan, 2012, Current Microbiology.

Important Role of Catalase in the Production of β-carotene by Recombinant Saccharomyces cerevisiae under H2O2 Stress

C. Duan, Jin-fu Liu, G. Yan, 2011, Current Microbiology.

Extensive and objective wine color classification with chromatic database and mathematical models

C. Duan, B. Zhu, Siyu Li, 2017 .

Characterization of Transcriptional Expression and Regulation of Carotenoid Cleavage Dioxygenase 4b in Grapes

C. Duan, Q. Pan, Xiang-Yi Li, 2020, Frontiers in Plant Science.

Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan.

C. Duan, Q. Pan, Jun Wang, 2015, Food chemistry.

The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine.

C. Duan, G. Yan, Keji Yu, 2018, Food research international.

Effect of the addition of branched‐chain amino acids to non‐limited nitrogen synthetic grape must on volatile compounds and global gene expression during alcoholic fermentation

C. Duan, G. Yan, L. Duan, 2018 .

Effect of Covering Crops between Rows on the Vineyard Microclimate, Berry Composition and Wine Sensory Attributes of ‘Cabernet Sauvignon’ (Vitis vinifera L. cv.) Grapes in a Semi-Arid Climate of Northwest China

C. Duan, F. He, Jun Wang, 2022, Horticulturae.

The Effect of Cluster Position Determined by Vineyard Row Orientation on Grape Flavonoids and Aroma Profiles of Vitis vinifera L. cv. Cabernet Sauvignon and Italian Riesling in the North Foot of Tianshan Mountains

C. Duan, Xiao-Tong Gao, Jun Wang, 2021 .

Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS.

C. Duan, H. U. Javed, Ying Shi, 2019, Food research international.

Flavonoid and aromatic profiles of two Vitis vinifera L. teinturier grape cultivars

Y. Wang, Jihua Wang, C. Duan, 2018 .

Changes of 3-alkyl-2-methoxypyrazines in developing Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi (Vitis amurensis Rupr.) grapes from North China.

C. Duan, Q. Pan, B. Zhu, 2016 .

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS.

C. Duan, B. Zhu, Guang-tong Chen, 2015, Food chemistry.

Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions.

B. Liu, C. Duan, M. Reeves, 2015, Plant physiology and biochemistry : PPB.

Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking

C. Duan, Ying Shi, Li-Xia Zhu, 2019, Molecules.

Influences of Berry Size on Fruit Composition and Wine Quality of Vitis vinifera L. cv. ‘Cabernet Sauvignon’ Grapes

Xin Liu, C. Duan, F. He, 2018 .

Comparison of proanthocyanidins with different polymerisation degrees among berry skins of "Shiraz", "Cabernet Sauvignon", and "Marselan"

C. Duan, Q. Pan, Ying Shi, 2016 .

Volatomics of 'Cabernet Sauvignon' grapes and wines under the fan training system revealed the nexus of microclimate and volatile compounds.

C. Duan, L. Hu, F. He, 2022, Food chemistry.

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.

C. Duan, Xiao-Tong Gao, Yibin Lan, 2020, Food research international.