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Biblio
Found 35 results
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Title
Type
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]
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Michael C Qian
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2009
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.
2008
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.
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.
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.
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.
2007
W. Fan
,
Tsai, I. - M.
, and
Qian, M. C.
,
“
Analysis of 2-aminoacetophenone by direct-immersion solid-phase microextraction and gas chromatography–mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines
”
,
Food chemistry
, vol. 105, pp. 1144–1150, 2007.
P. A. Vazquez-Landaverde
and
Qian, M. C.
,
“
Antioxidant impacts on volatile formation in high-pressure-processed milk.
”
,
J Agric Food Chem
, vol. 55, no. 22, pp. 9183-8, 2007.
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.
2006
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.
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.
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