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Biblio
Found 35 results
Author
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Type
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]
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Michael C Qian
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2017
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.
2016
J. Sun
,
Todd, J. D.
,
J Thrash, C.
,
Qian, Y. P. L.
,
Qian, M. C.
,
Temperton, B.
,
Guo, J.
,
Fowler, E. K.
,
Aldrich, J. T.
,
Nicora, C. D.
,
Lipton, M. S.
,
Smith, R. D.
,
De Leenheer, P.
,
Payne, S. H.
,
Johnston, A. W. B.
,
Davie-Martin, C. L.
,
Halsey, K. H.
, and
Giovannoni, S. J.
,
“
The abundant marine bacterium Pelagibacter simultaneously catabolizes dimethylsulfoniopropionate to the gases dimethyl sulfide and methanethiol.
”
,
Nat Microbiol
, vol. 1, no. 8, p. 16065, 2016.
F. Yuan
and
Qian, M. C.
,
“
Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis.
”
,
J Agric Food Chem
, vol. 64, no. 2, pp. 443-50, 2016.
F. Yuan
,
He, F.
,
Qian, Y. P. L.
,
Zheng, J.
, and
Qian, M. C.
,
“
Aroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis.
”
,
J Agric Food Chem
, vol. 64, no. 28, pp. 5717-23, 2016.
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.
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.
2015
Q. Zhou
,
Qian, Y. P. L.
, and
Qian, M. C.
,
“
Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography-mass spectrometry.
”
,
J Chromatogr A
, vol. 1390, pp. 22-7, 2015.
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.
2014
J. R. Kleiber
,
C Unelius, R.
,
Lee, J. C.
,
Suckling, D. Maxwell
,
Qian, M. C.
, and
Bruck, D. J.
,
“
Attractiveness of fermentation and related products to spotted wing Drosophila (Diptera: drosophilidae).
”
,
Environ Entomol
, vol. 43, no. 2, pp. 439-47, 2014.
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.
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.
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.
2013
S. Chen
,
Xu, Y.
, and
Qian, M. C.
,
“
Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
”
,
J Agric Food Chem
, vol. 61, no. 47, pp. 11295-302, 2013.
J. - Q. Song
,
Li, H.
,
Liang, Y. - Y.
,
Tao, Y. - S.
,
Mi, C. - Q.
,
Qian, M. C.
, and
Wang, H.
,
“
Characterisation of volatile components of red and sparkling wines from a new wine grape cultivar'Meili'(Vitis vinifera L.)
”
,
Vitis
, vol. 52, pp. 41–48, 2013.
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.
2012
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
,
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.
2011
M. C. Qian
,
Fan, X.
, and
Mahattanatawee, F.
,
“
Volatile Sulfur Compounds in Food
”
, in
ACS Symposium Series
, Washington DC: ACS Books, 2011.
2010
X. Du
,
Finn, C. E.
, and
Qian, M. C.
,
“
Bound volatile precursors in genotypes in the pedigree of 'Marion' blackberry (Rubus sp.).
”
,
J Agric Food Chem
, vol. 58, no. 6, pp. 3694-9, 2010.
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.
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.
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.
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.
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.
2009
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.
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