| 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 | 106 | 2017 |
| Effects of cluster thinning on vine photosynthesis, berry ripeness and flavonoid composition of Cabernet Sauvignon Y Wang, YN He, WK Chen, F He, W Chen, XD Cai, CQ Duan, J Wang Food Chemistry 248, 101-110, 2018 | 58 | 2018 |
| Rootstock-mediated effects on Cabernet Sauvignon performance: Vine growth, berry ripening, flavonoids, and aromatic profiles Y Wang, WK Chen, XT Gao, L He, XH Yang, F He, CQ Duan, J Wang International Journal of Molecular Sciences 20 (2), 401, 2019 | 46 | 2019 |
| Comparative physiological, metabolomic, and transcriptomic analyses reveal developmental stage-dependent effects of cluster bagging on phenolic metabolism in Cabernet Sauvignon … RZ Sun, G Cheng, Q Li, YR Zhu, X Zhang, Y Wang, YN He, SY Li, L He, ... BMC plant biology 19, 1-21, 2019 | 39 | 2019 |
| Modulation of volatile compound metabolome and transcriptome in grape berries exposed to sunlight under dry-hot climate L He, XQ Xu, Y Wang, WK Chen, RZ Sun, G Cheng, B Liu, W Chen, ... BMC Plant Biology 20, 1-18, 2020 | 38 | 2020 |
| Preparation of bioactive gelatin film using semi-refined pectin reclaimed from blueberry juice pomace: Creating an oxidation and light barrier for food packaging X Ye, R Liu, X Qi, X Wang, Y Wang, Q Chen, X Gao Food Hydrocolloids 129, 107673, 2022 | 36 | 2022 |
| Changes in global aroma profiles of Cabernet Sauvignon in response to cluster thinning Y Wang, YN He, L He, F He, W Chen, CQ Duan, J Wang Food Research International 122, 56-65, 2019 | 36 | 2019 |
| Influence of attenuated reflected solar radiation from the vineyard floor on volatile compounds in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan YU Wang, HQ Li, XT Gao, HC Lu, WT Peng, WU Chen, SP Li, CQ Duan, ... Food Research International 137, 109688, 2020 | 29 | 2020 |
| Dissecting the variations of ripening progression and flavonoid metabolism in grape berries grown under double cropping system WK Chen, XJ Bai, MM Cao, G Cheng, XJ Cao, RR Guo, Y Wang, L He, ... Frontiers in Plant Science 8, 1912, 2017 | 28 | 2017 |
| Flavonoid and aromatic profiles of two Vitis vinifera L. teinturier grape cultivars WK Chen, Y Wang, XT Gao, XH Yang, F He, CQ Duan, J Wang Australian journal of grape and wine research 24 (3), 379-389, 2018 | 27 | 2018 |
| Effects of basal defoliation on wine aromas: a meta-analysis Y Wang, L He, Q Pan, C Duan, J Wang Molecules 23 (4), 779, 2018 | 26 | 2018 |
| Distal leaf removal made balanced source-sink vines, delayed ripening, and increased flavonol composition in Cabernet Sauvignon grapes and wines in the semi-arid Xinjiang HC Lu, Y Wang, CF Cheng, W Chen, F He, CQ Duan, J Wang Food Chemistry 366, 130582, 2022 | 25 | 2022 |
| Combined metabolite and transcriptome profiling reveals the norisoprenoid responses in grape berries to abscisic acid and synthetic auxin L He, N Meng, SD Castellarin, Y Wang, Q Sun, XY Li, ZG Dong, XP Tang, ... International Journal of Molecular Sciences 22 (3), 1420, 2021 | 22 | 2021 |
| Variation of growth-to-ripening time interval induced by abscisic acid and synthetic auxin affecting transcriptome and flavor compounds in Cabernet Sauvignon grape berry L He, ZY Ren, Y Wang, YQ Fu, Y Li, N Meng, QH Pan Plants 9 (5), 630, 2020 | 22 | 2020 |
| Influence of the harvest date on berry compositions and wine profiles of Vitis vinifera L. cv.‘Cabernet Sauvignon’under a semiarid continental climate over two consecutive years XT Gao, HQ Li, Y Wang, WT Peng, W Chen, XD Cai, F He, CQ Duan, ... Food chemistry 292, 237-246, 2019 | 20 | 2019 |
| Microclimate changes caused by black inter-row mulch decrease flavonoids concentrations in grapes and wines under semi-arid climate Y Wang, XT Gao, HQ Li, HC Lu, L He, WT Peng, W Chen, SP Li, CQ Duan, ... Food Chemistry 361, 130064, 2021 | 18 | 2021 |
| 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 … HC Lu, W Wei, Y Wang, CQ Duan, W Chen, J Wang Oeno One 55 (2), 267-283, 2021 | 18 | 2021 |
| Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage Y Wang, XY Qi, Y Fu, Q Zhang, XH Wang, MY Cui, YY Ma, XL Gao Food Chemistry 409, 135284, 2023 | 17 | 2023 |
| Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries Y Wang, Q Zhang, MY Cui, Y Fu, XH Wang, Q Yang, Y Zhu, XH Yang, ... Food Chemistry 426, 136593, 2023 | 15 | 2023 |
| Cluster spatial positions varied the phenolics profiles of ‘Cabernet Sauvignon’grapes and wines under a fan training system with multiple trunks MB Tian, Y Liu, HC Lu, L Hu, Y Wang, CF Cheng, W Chen, F He, ... Food Chemistry 387, 132930, 2022 | 13 | 2022 |
