Found 14 results
Author Title [ Type(Asc)] Year
Filters: Author is Qian, Michael  [Clear All Filters]
Journal Article
C. A. Parris, Shock, C. C., and Qian, M., “Soil Water Tension Irrigation Criteria Affects Stevia rebaudiana Leaf Yield and Leaf Steviol Glycoside Composition”, HortScience, vol. 52, pp. 154–161, 2017.
M. Qian and Reineccius, G. A., “Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.”, J Dairy Sci, vol. 86, no. 3, pp. 770-6, 2003.
X. Du and Qian, M., “Quantification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone using solid-phase extraction and direct microvial insert thermal desorption gas chromatography-mass spectrometry.”, J Chromatogr A, vol. 1208, no. 1-2, pp. 197-201, 2008.
J. J. Moreno, Cerpa-Calderón, F., Cohen, S. D., Fang, Y., Qian, M., and Kennedy, J. A., “Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine.”, Food Chem, vol. 109, no. 4, pp. 755-62, 2008.
C. A. Parris, Shock, C. C., and Qian, M., “Dry leaf and steviol glycoside productivity of Stevia rebaudiana in the Western United States”, HortScience, vol. 51, pp. 1220–1227, 2016.
P. Zhao, Qian, Y. P. L., He, F., Li, H., and Qian, M., “Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value”, Chemosensory Perception, vol. 10, no. 4, pp. 149 - 160, 2017.
S. Chen, Sha, S., Qian, M., and Xu, Y., “Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value”, Journal of Food Science, vol. 82, no. 12, pp. 2816 - 2822, 2017.
S. Sha, Chen, S., Qian, M., Wang, C., and Xu, Y., “Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants”, Journal of Agricultural and Food Chemistry, vol. 65, no. 1, pp. 123 - 131, 2017.
P. Zhao, Gao, J., Qian, M., and Li, H., “Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies”, Molecules, vol. 22, no. 7, p. 1045, 2017.
C. E. Finn, Yorgey, B. M., Strik, B. C., Hall, H. K., Martin, R. R., and Qian, M., “'Black Diamond' Thornless Trailing Blackberry”, HortScience, vol. 40, no. 7, pp. 2175 - 2178, 2005.
K. Klesk and Qian, M., “Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.”, J Agric Food Chem, vol. 51, no. 11, pp. 3436-41, 2003.
Book
Q. Huang, Given, P., Qian, M., and , Micro/nano encapsulation of active food ingredients. American Chemical Society, 2009.
M. Qian and Shellhammer, T., Flavor chemistry of wine and other alcoholic beverages. American Chemical Society, 2012.
M. Qian, Rimando, A. M., and , Flavor and health benefits of small fruits. American Chemical Society, 2010.