| Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters J Cai, BQ Zhu, YH Wang, L Lu, YB Lan, MJ Reeves, CQ Duan Food chemistry 154, 217-229, 2014 | 240 | 2014 |
| Free and glycosidically bound aroma compounds in cherry (Prunus avium L.) YQ Wen, F He, BQ Zhu, YB Lan, QH Pan, CY Li, MJ Reeves, J Wang Food chemistry 152, 29-36, 2014 | 182 | 2014 |
| Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’grapes in Northeastern China YB Lan, X Qian, ZJ Yang, XF Xiang, WX Yang, T Liu, BQ Zhu, QH Pan, ... Food chemistry 212, 172-182, 2016 | 119 | 2016 |
| Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic … RZ Sun, G Cheng, Q Li, YN He, Y Wang, YB Lan, SY Li, YR Zhu, WF Song, ... Frontiers in Plant Science 8, 547, 2017 | 113 | 2017 |
| Characterization and differentiation of key odor-active compounds of ‘Beibinghong’icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution YB Lan, XF Xiang, X Qian, JM Wang, MQ Ling, BQ Zhu, T Liu, LB Sun, ... Food Chemistry 287, 186-196, 2019 | 95 | 2019 |
| Using the combined analysis of transcripts and metabolites to propose key genes for differential terpene accumulation across two regions YQ Wen, GY Zhong, Y Gao, YB Lan, CQ Duan, QH Pan BMC plant biology 15, 1-22, 2015 | 80 | 2015 |
| Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction XK Zhang, YB Lan, Y Huang, X Zhao, CQ Duan Food Chemistry 339, 127795, 2020 | 78 | 2020 |
| 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 … XF Xiang, YB Lan, XT Gao, H Xie, ZY An, ZH Lv, CQ Duan, GF Wu Food research international 137, 109388, 2020 | 64 | 2020 |
| Differences in volatile profiles of Cabernet Sauvignon grapes grown in two distinct regions of China and their responses to weather conditions XQ Xu, B Liu, BQ Zhu, YB Lan, Y Gao, D Wang, MJ Reeves, CQ Duan Plant Physiology and Biochemistry 89, 123-133, 2015 | 61 | 2015 |
| Comparison of transcriptional expression patterns of carotenoid metabolism in ‘Cabernet Sauvignon’grapes from two regions with distinct climate WK Chen, KJ Yu, B Liu, YB Lan, RZ Sun, Q Li, F He, QH Pan, CQ Duan, ... Journal of plant physiology 213, 75-86, 2017 | 45 | 2017 |
| Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry XK Zhang, YB Lan, BQ Zhu, XF Xiang, CQ Duan, Y Shi Journal of the Science of Food and Agriculture 98 (1), 104-112, 2018 | 38 | 2018 |
| Varietal Dependence of GLVs Accumulation and LOX-HPL Pathway Gene Expression in Four Vitis vinifera Wine Grapes X Qian, XQ Xu, KJ Yu, BQ Zhu, YB Lan, CQ Duan, QH Pan International Journal of Molecular Sciences 17 (11), 1924, 2016 | 38 | 2016 |
| Comprehensive investigation of lactones and furanones in icewines and dry wines using gas chromatography-triple quadrupole mass spectrometry X Qian, Y Lan, S Han, N Liang, B Zhu, Y Shi, C Duan Food Research International 137, 109650, 2020 | 36 | 2020 |
| Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different … WP Duan, BQ Zhu, RR Song, B Zhang, YB Lan, X Zhu, CQ Duan, SY Han International Journal of Food Properties 21 (1), 1423-1441, 2018 | 36 | 2018 |
| Red wine coloration: A review of pigmented molecules, reactions, and applications XK Zhang, DW Jeffery, DM Li, Y Lan, X Zhao, CQ Duan Comprehensive Reviews in Food Science and Food Safety, 2022 | 33 | 2022 |
| Transcriptome comparison of Cabernet Sauvignon grape berries from two regions with distinct climate R Sun, F He, Y Lan, R Xing, R Liu, Q Pan, J Wang, C Duan Journal of plant physiology 178, 43-54, 2015 | 29 | 2015 |
| Characterization and evolution of volatile compounds of cabernet sauvignon wines from two different clones during oak barrel aging X Qian, F Jia, J Cai, Y Shi, C Duan, Y Lan Foods 11 (1), 74, 2021 | 26 | 2021 |
| The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China B Liu, XQ Xu, J Cai, YB Lan, BQ Zhu, J Wang European Food Research and Technology 240, 985-997, 2015 | 25 | 2015 |
| Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines W Tong, B Sun, M Ling, X Zhang, W Yang, Y Shi, Q Pan, C Duan, Y Lan Food Chemistry 403, 134341, 2023 | 24 | 2023 |
| Modifications of phenolic compounds, biogenic amines, and volatile compounds in Cabernet Gernishct wine through malolactic fermentation by Lactobacillus plantarum and … SY Wang, HZ Zhu, YB Lan, RJ Liu, YR Liu, BL Zhang, BQ Zhu Fermentation 6 (1), 15, 2020 | 24 | 2020 |
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