Biblio

C. E. Finn, Strik, B. C., Yorgey, B., Qian, M. C., Martin, R. R., and Peterson, M., “‘Wild Treasure’Thornless Trailing Blackberry”, HortScience, vol. 45, pp. 434–436, 2010.

M. C. Qian, Fan, X., and Mahattanatawee, F., “Volatile Sulfur Compounds in Food”, in ACS Symposium Series, Washington DC: ACS Books, 2011.

C. Ou, Du, X., Shellie, K., Ross, C., and Qian, M. C., “Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.”, J Agric Food Chem, vol. 58, no. 24, pp. 12890-8, 2010.

M. C. Qian, Fang, Y., and Shellie, K., “Volatile composition of Merlot wine from different vine water status.”, J Agric Food Chem, vol. 57, no. 16, pp. 7459-63, 2009.

S. M. M. Malowicki, Martin, R., and Qian, M. C., “Volatile composition in raspberry cultivars grown in the Pacific Northwest determined by stir bar sorptive extraction-gas chromatography-mass spectrometry.”, J Agric Food Chem, vol. 56, no. 11, pp. 4128-33, 2008.

I. Javidipour and Qian, M. C., “Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography”, Dairy Science & Technology, vol. 88, pp. 95–104, 2008.

Y. Fang and Qian, M. C., “Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.”, J Agric Food Chem, vol. 54, no. 22, pp. 8567-73, 2006.

H. Feng, Skinkis, P. A., and Qian, M. C., “Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.”, Food Chem, vol. 214, pp. 736-744, 2017.

J. Song, Smart, R. E., Dambergs, R. G., Sparrow, A. M., Wells, R. B., Wang, H., and Qian, M. C., “Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.”, Food Chem, vol. 153, pp. 52-9, 2014.

R. Zhang, Wu, Q., Xu, Y., and Qian, M. C., “Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits.”, J Food Sci, vol. 79, no. 10, pp. C1907-15, 2014.

A. J. Spence, Jimenez-Flores, R., Qian, M. C., and Meunier-Goddik, L., “The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder.”, J Dairy Sci, vol. 92, no. 2, pp. 458-68, 2009.

J. Song, Shellie, K. C., Wang, H., and Qian, M. C., “Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.).”, Food Chem, vol. 134, no. 2, pp. 841-50, 2012.

H. Hall, Zhou, Q., Qian, M. C., and Osborne, J. P., “Impact of yeast present during prefermentation cold maceration of Pinot noir grapes on wine volatile aromas”, American Journal of Enology and Viticulture, p. ajev–2016, 2016.

X. Du and Qian, M. C., Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing ‘Black Diamond’ Blackberry, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 45 - 61.

J. He, Zhou, Q., Peck, J., Soles, R., and Qian, M. C., “The effect of wine closures on volatile sulfur and other compounds during post-bottle ageing”, Flavour and fragrance journal, vol. 28, pp. 118–128, 2013.

P. A. Vazquez-Landaverde, J Torres, A., and Qian, M. C., “Effect of high-pressure-moderate-temperature processing on the volatile profile of milk.”, J Agric Food Chem, vol. 54, no. 24, pp. 9184-92, 2006.

D. D. Voigt, Chevalier, F., Qian, M. C., and Kelly, A. L., “Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese”, Innovative food science & emerging technologies, vol. 11, pp. 68–77, 2010.

D. D. Voigt, Chevalier, F., Donaghy, J. A., Patterson, M. F., Qian, M. C., and Kelly, A. L., “Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening”, Innovative Food Science & Emerging Technologies, vol. 13, pp. 23–30, 2012.

J. Song, Smart, R., Wang, H., Dambergs, B., Sparrow, A., and Qian, M. C., “Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine.”, Food Chem, vol. 173, pp. 424-31, 2015.

X. Du, Finn, C. E., and Qian, M. C., “Distribution of volatile composition in 'marion' ( rubus species hyb) blackberry pedigree.”, J Agric Food Chem, vol. 58, no. 3, pp. 1860-9, 2010.

H. Burbank and Qian, M. C., “Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese”, International dairy journal, vol. 18, pp. 811–818, 2008.

F. Yuan and Qian, M. C., “Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.”, Food Chem, vol. 192, pp. 633-41, 2016.

S. M. M. Malowicki, Martin, R., and Qian, M. C., “Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberries and the wild type 'meeker' (rubus idaeus L.).”, J Agric Food Chem, vol. 56, no. 15, pp. 6648-55, 2008.

M. C. Qian, He, J., Peck, J., and Soles, R., “Comparison of Screw Cap and Cork Closure Effect on Volatile Sulfur Development during Post-Bottle Ageing”, in Flavour Science, Elsevier, 2014, pp. 267–271.

Y. Xu, Fan, W., and Qian, M. C., “Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.”, J Agric Food Chem, vol. 55, no. 8, pp. 3051-7, 2007.