A role for ascorbate conjugates of (+)-catechin in proanthocyanidin polymerization by Keji Yu, Richard A. Dixon, Changqing Duan

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Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of <i>Saccharomyces cerevisiae</i> in Wine Fermentation by Peitong Liu, Violeta Ivanova-Petropulos, Changqing Duan, Guoliang Yan

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Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells by Kainan Zhao, Kainan Zhao, Yibin Lan, Yibin Lan, Ying Shi, Ying Shi, Changqing Duan, Changqing Duan, Keji Yu, Keji Yu, Keji Yu

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Transcription Factor VviMYB86 Oppositely Regulates Proanthocyanidin and Anthocyanin Biosynthesis in Grape Berries by Jing Cheng, Jing Cheng, Keji Yu, Keji Yu, Keji Yu, Ying Shi, Ying Shi, Jun Wang, Jun Wang, Changqing Duan, Changqing Duan

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Transcription factor VvibHLH93 negatively regulates proanthocyanidin biosynthesis in grapevine by Jing Cheng, Jing Cheng, Jing Cheng, Ying Shi, Ying Shi, Jun Wang, Jun Wang, Changqing Duan, Changqing Duan, Keji Yu, Keji Yu

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Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking by Siyu Li, Hongyue Zhai, Wen Ma, Changqing Duan, Lunzhao Yi

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Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees by Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He

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Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis by Yu Wang, Lei He, Qiuhong Pan, Changqing Duan, Jun Wang

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Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace by Wenna Zhang, Jianjun He, Qiuhong Pan, Fuliang Han, Changqing Duan

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Screening Non-colored Phenolics in Red Wines using Liquid Chromatography/Ultraviolet and Mass Spectrometry/Mass Spectrometry Libraries by Jianping Sun, Feng Liang, Yan Bin, Ping Li, Changqing Duan

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A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry by Xuechen Yao, Nongyu Xia, Xiao Meng, Changqing Duan, Qiuhong Pan

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Artificial shading of teinturier grape Kolor clusters reveals light-responsive biomarkers: focus on flavonoid profiles and metabolism by Huiqing Li, Huiqing Li, Xiaotong Gao, Xiaotong Gao, Yu Wang, Haocheng Lu, Haocheng Lu, Mengbo Tian, Mengbo Tian, Changqing Duan, Changqing Duan, Jun Wang, Jun Wang

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The Effect of Light Intensity on the Expression of <i>Leucoanthocyanidin Reductase</i> in Grapevine Calluses and Analysis of Its Promoter Activity by Jing Cheng, Keji Yu, Mingyue Zhang, Ying Shi, Changqing Duan, Jun Wang

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Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging by Xu Qian, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan, Yibin Lan

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Effects of native Lachancea thermotolerans combined with Saccharomyces cerevisiae on wine volatile and phenolic profiles in pilot and industrial scale by Boqin Zhang, Juan Hu, Chifang Cheng, Yinhu Xu, Changqing Duan, Guoliang Yan

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Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation by Jingjing Wang, Xuechen Yao, Nongyu Xia, Qi Sun, Changqing Duan, Qiuhong Pan

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Regional Variation of Chemical Characteristics in Young Marselan (<i>Vitis vinifera</i> L.) Red Wines from Five Regions of China by Yibin Lan, Min Liu, Xinke Zhang, Siyu Li, Ying Shi, Changqing Duan

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Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring by Min Luo, Dongsheng Cui, Jin Li, Penghui Zhou, Changqing Duan, Yibin Lan, Guangfeng Wu

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Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique by Mengqi Ling, Yu Zhou, Yibin Lan, Chifang Cheng, Guangfeng Wu, Changqing Duan, Ying Shi

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VviWRKY40, a WRKY Transcription Factor, Regulates Glycosylated Monoterpenoid Production by <i>VviGT14</i> in Grape Berry by Xiangyi Li, Lei He, Xiaohui An, Keji Yu, Nan Meng, Changqing Duan, Qiu-Hong Pan

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