Found 178 results
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W. Fan, Xu, Y., and Qian, M. C., Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 303 - 338.
W. Fan, Xu, Y., and Qian, M. C., Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 303 - 338.
W. Fan and Qian, M. C., Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry, Flavour and Fragrance Journal, vol. 21, no. 2, pp. 333-342, 2006.
M. C. Qian and Reineccius, G., Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry., J Dairy Sci, vol. 85, no. 6, pp. 1362-9, 2002.
Y. Wang, Finn, C. E., and Qian, M. C., Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis., J Agric Food Chem, vol. 53, no. 9, pp. 3563-71, 2005.
Y. Fang, Schreiner, P., Osborne, J. P., and Qian, M. C., The impact of soil NPK supply on Pinot noir wine phenolics and aroma composition, American Journal of Enology and Viticulture, vol. 69, 2018.
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.
M. C. Qian and Reineccius, G. A., Importance of Free Fatty Acids in Parmesan Cheese, vol. 826. Washington, DC: American Chemical Society, 2009, pp. 243 - 255.
H. Feng, Yuan, F., Skinkis, P. A., and Qian, M. C., Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition, Food Chemistry, vol. 173, pp. 414 - 423, 2015.
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.
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 Chemistry, vol. 134, no. 2, pp. 841 - 850, 2012.
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.
Y. Deng, Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Y., and Zhao, Y., Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts, Food Control, vol. 38, pp. 184–191, 2014.
Y. Deng, Yang, G., Yue, J., Qian, B., Liu, Z., Wang, D., Zhong, Y., and Zhao, Y., Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts, Food Control, vol. 38, pp. 184 - 191, 2014.
B. Qu, Kumar, P., Zhang, E., Jaiswal, P., Cooper, L., Elser, J., and Zhang, Y., Interactive Design and Visualization of N-ary Relationships, in SIGGRAPH Asia 2017 Symposium on Visualization, New York, NY, USA, 2017.
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.
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N. Quezada and Cherian, G., Lipid characterization and antioxidant status of the seeds and meals of Camelina sativa and flax, European Journal of Lipid Science and Technology, no. 8, pp. 974 - 982, 2012.

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