He F - Search Results

1

Simple rain-shelter cultivation prolongs accumulation period of anthocyanins in wine grape berries.

Li XX, He F, Wang J, Li Z, Pan QH. Li XX, et al. Among authors: he f. Molecules. 2014 Sep 17;19(9):14843-61. doi: 10.3390/molecules190914843. Molecules. 2014. PMID: 25232706 Free PMC article.

2

Biosynthesis and genetic regulation of proanthocyanidins in plants.

He F, Pan QH, Shi Y, Duan CQ. He F, et al. Molecules. 2008 Oct 28;13(10):2674-703. doi: 10.3390/molecules13102674. Molecules. 2008. PMID: 18971863 Free PMC article. Review.

3

Chemical synthesis of proanthocyanidins in vitro and their reactions in aging wines.

He F, Pan QH, Shi Y, Duan CQ. He F, et al. Molecules. 2008 Dec 4;13(12):3007-32. doi: 10.3390/molecules13123007. Molecules. 2008. PMID: 19052525 Free PMC article. Review.

4

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

He F, Pan QH, Shi Y, Zhang XT, Duan CQ. He F, et al. J Mass Spectrom. 2009 May;44(5):633-40. doi: 10.1002/jms.1536. J Mass Spectrom. 2009. PMID: 19053150

5

Biosynthesis of anthocyanins and their regulation in colored grapes.

He F, Mu L, Yan GL, Liang NN, Pan QH, Wang J, Reeves MJ, Duan CQ. He F, et al. Molecules. 2010 Dec 9;15(12):9057-91. doi: 10.3390/molecules15129057. Molecules. 2010. PMID: 21150825 Free PMC article. Review.

6

Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression.

He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ. He F, et al. Molecules. 2012 Feb 7;17(2):1571-601. doi: 10.3390/molecules17021571. Molecules. 2012. PMID: 22314380 Free PMC article. Review.

7

Anthocyanins and their variation in red wines. II. Anthocyanin derived pigments and their color evolution.

He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ. He F, et al. Molecules. 2012 Feb 7;17(2):1483-519. doi: 10.3390/molecules17021483. Molecules. 2012. PMID: 23442981 Free PMC article. Review.

8

Phenolic profiles of Vitis davidii and Vitis quinquangularis species native to China.

Liang NN, Pan QH, He F, Wang J, Reeves MJ, Duan CQ. Liang NN, et al. Among authors: he f. J Agric Food Chem. 2013 Jun 26;61(25):6016-27. doi: 10.1021/jf3052658. Epub 2013 Jun 14. J Agric Food Chem. 2013. PMID: 23721215

9

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).

Wen YQ, He F, Zhu BQ, Lan YB, Pan QH, Li CY, Reeves MJ, Wang J. Wen YQ, et al. Among authors: he f. Food Chem. 2014;152:29-36. doi: 10.1016/j.foodchem.2013.11.092. Epub 2013 Nov 27. Food Chem. 2014. PMID: 24444903

10

Effects of gibberellic acid (GA₃ ) application before anthesis on rachis elongation and berry quality and aroma and flavour compounds in Vitis vinifera L. 'Cabernet Franc' and 'Cabernet Sauvignon' grapes.

Gao XT, Wu MH, Sun D, Li HQ, Chen WK, Yang HY, Liu FQ, Wang QC, Wang YY, Wang J, He F. Gao XT, et al. Among authors: he f. J Sci Food Agric. 2020 Jul;100(9):3729-3740. doi: 10.1002/jsfa.10412. Epub 2020 May 14. J Sci Food Agric. 2020. PMID: 32266978

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