Chang-Qing Duan

754 total citations
23 papers, 607 citations indexed

About

Chang-Qing Duan is a scholar working on Food Science, Plant Science and Biochemistry. According to data from OpenAlex, Chang-Qing Duan has authored 23 papers receiving a total of 607 indexed citations (citations by other indexed papers that have themselves been cited), including 22 papers in Food Science, 17 papers in Plant Science and 9 papers in Biochemistry. Recurrent topics in Chang-Qing Duan's work include Fermentation and Sensory Analysis (22 papers), Horticultural and Viticultural Research (17 papers) and Phytochemicals and Antioxidant Activities (9 papers). Chang-Qing Duan is often cited by papers focused on Fermentation and Sensory Analysis (22 papers), Horticultural and Viticultural Research (17 papers) and Phytochemicals and Antioxidant Activities (9 papers). Chang-Qing Duan collaborates with scholars based in China, Australia and United States. Chang-Qing Duan's co-authors include Qiu‐Hong Pan, Baoqing Zhu, Wenjun Qu, Guangfeng Wu, Yaqin Wang, Dong‐Qing Ye, Yibin Lan, Siyu Li, Ying Shi and Xiao‐Feng Xiang and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Chang-Qing Duan

22 papers receiving 599 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Chang-Qing Duan China 13 448 307 193 186 54 23 607
Elizabeth Tomasino United States 15 495 1.1× 262 0.9× 185 1.0× 117 0.6× 50 0.9× 37 628
Chunlong Yuan China 15 295 0.7× 313 1.0× 192 1.0× 143 0.8× 31 0.6× 40 652
Ivana Tomaz Croatia 14 354 0.8× 328 1.1× 247 1.3× 103 0.6× 40 0.7× 56 562
Guorong Du China 10 329 0.7× 388 1.3× 339 1.8× 123 0.7× 37 0.7× 13 680
Pilar Rubio‐Bretón Spain 16 516 1.2× 525 1.7× 212 1.1× 171 0.9× 39 0.7× 38 678
Mariona Gil Spain 15 691 1.5× 583 1.9× 299 1.5× 112 0.6× 38 0.7× 41 787
Astrid Buica South Africa 16 635 1.4× 438 1.4× 229 1.2× 116 0.6× 34 0.6× 54 770
Reinhard Eder Austria 17 434 1.0× 394 1.3× 286 1.5× 186 1.0× 83 1.5× 63 856
Esteban García Romero Spain 10 583 1.3× 389 1.3× 339 1.8× 191 1.0× 121 2.2× 20 775
Yves Cadot France 12 421 0.9× 420 1.4× 247 1.3× 159 0.9× 29 0.5× 17 639

Countries citing papers authored by Chang-Qing Duan

Since Specialization
Citations

This map shows the geographic impact of Chang-Qing Duan's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Chang-Qing Duan with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Chang-Qing Duan more than expected).

Fields of papers citing papers by Chang-Qing Duan

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Chang-Qing Duan. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Chang-Qing Duan. The network helps show where Chang-Qing Duan may publish in the future.

Co-authorship network of co-authors of Chang-Qing Duan

This figure shows the co-authorship network connecting the top 25 collaborators of Chang-Qing Duan. A scholar is included among the top collaborators of Chang-Qing Duan based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Chang-Qing Duan. Chang-Qing Duan is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Cai, Huiyi, Jin Li, Penghui Zhou, et al.. (2025). Variety-specific flavor characteristics in the Shandong region: Interaction between fermentation and variety. Food Chemistry. 478. 143707–143707. 1 indexed citations
2.
Huang, Y. S., Dongsheng Cui, Yiming Zhang, et al.. (2025). A systematic pipeline coupling UHPLC-MS/MS with diagnostic ions screening to reveal the impact of oak barrel toasting on hydrolysable tannin profiles in wine. Food Chemistry. 498(Pt 2). 147202–147202.
3.
Lu, Hao-Cheng, et al.. (2025). Integrated metabolome and transcriptome analyses reveal insights into how macro-terroir affects polyphenols of Cabernet Sauvignon grapes. Scientia Horticulturae. 341. 113996–113996. 3 indexed citations
4.
Wang, Chi Chiu, et al.. (2025). Sub-regions shape the characteristics of Marselan dry red wines: Insights from integrated volatile profiles and sensory evaluation. Food Chemistry. 486. 144559–144559. 1 indexed citations
5.
Zhang, Yiming, Like Mao, Penghui Zhou, et al.. (2024). Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic. Food Hydrocolloids. 160. 110822–110822. 1 indexed citations
6.
Shang, Hua, et al.. (2024). Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique. Food Research International. 184. 114229–114229. 5 indexed citations
7.
Li, Siyu, et al.. (2023). Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking. SHILAP Revista de lepidopterología. 4(3). 1091–1126. 15 indexed citations
8.
Zhang, Xin‐Ke, et al.. (2023). Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency. Food Chemistry. 413. 135628–135628. 12 indexed citations
9.
Liu, Zhaolong, et al.. (2023). Research progress of protein haze in white wines. Food Science and Human Wellness. 12(5). 1427–1438. 13 indexed citations
10.
Han, Xiao, Hao-Cheng Lu, Yu Wang, et al.. (2022). Region, vintage, and grape maturity co-shaped the ionomic signatures of the Cabernet Sauvignon wines. Food Research International. 163. 112165–112165. 17 indexed citations
11.
12.
Li, Siyu, Chang-Qing Duan, & Zhenhai Han. (2021). Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking. Critical Reviews in Food Science and Nutrition. 63(8). 1119–1142. 21 indexed citations
13.
14.
Jian, Cai, et al.. (2019). Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures. Molecules. 24(5). 836–836. 8 indexed citations
15.
Lan, Yibin, Xu Qian, Xiao‐Feng Xiang, et al.. (2016). Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China. Food Chemistry. 212. 172–182. 102 indexed citations
16.
Zhang, Bo, Fei He, Panpan Zhou, Yue Liu, & Chang-Qing Duan. (2015). Copigmentation between malvidin-3- O -glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods. Food Research International. 78. 313–320. 41 indexed citations
17.
Wang, Yaqin, Dong‐Qing Ye, Baoqing Zhu, Guangfeng Wu, & Chang-Qing Duan. (2014). Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect. Food Chemistry. 163. 6–15. 109 indexed citations
18.
Duan, Chang-Qing, et al.. (2010). Trace Element and Rare Earth Element Profiles in Berry Tissues of Three Grape Cultivars. American Journal of Enology and Viticulture. 61(3). 401–407. 26 indexed citations
19.
Han, Fuliang, et al.. (2009). Anthocyanins in ‘Cabernet Gernischet’ (Vitis vinifera L. cv.) Aged Red Wine and Their Color in Aqueous Solution Analyzed by Partial Least Square Regression. Food Science and Biotechnology. 18(3). 724–731. 9 indexed citations
20.
Pan, Qiu‐Hong, et al.. (2009). Comparison of Volatile Profiles of Nine Litchi (Litchi chinensisSonn.) Cultivars from Southern China. Journal of Agricultural and Food Chemistry. 57(20). 9676–9681. 95 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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