Biblio

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.

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.

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.

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.

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.

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.

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

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.

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.

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.