College of Agricultural Sciences

M. B, G, A., M, B., KM, D., DT, D., KM, H., MV, S., A, G., C, I., A, L., JC, M., Quantar, M. ’bark, Wang, X., Wiman, N. G., and Walton, V. M., “Seasonal occurrence of resident parasitoids associated with Drosophila suzukii in two small fruit production regions of Italy and the USA”, Bull Insectology, vol. 68, 2015.

M. C. Qian and Wang, Y., “Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries”, Journal of Food Science, vol. 70, no. 1, pp. 13-20, 2005.

Y. Fang and Qian, M. C., “Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.”, J Chromatogr A, vol. 1080, no. 2, pp. 177-85, 2005.

A. J. Spence, Jimenez-Flores, R., Qian, M., and Goddik, L., “Short communication: Evaluation of supercritical fluid extraction aids for optimum extraction of nonpolar lipids from buttermilk powder.”, J Dairy Sci, vol. 92, no. 12, pp. 5933-5936, 2009.

J. W. Davis, ,, Kean, D., N Bader, A., Yorgey, B., Cregan, P., Song, Q., and Quigley, C., “A SNP-based linkage map of snap bean (Phaseolus vulgaris)”, Annu. Rep. Bean Improv. Coop, vol. 57, pp. 119–120, 2014.

J. W. Davis, Myers, J. R., Kean, D., N. Bader, A., Yorgey, B., Cregan, P., Song, Q., and Quigley, C., “A SNP-based linkage map of snap bean (Phaseolus vulgaris)”, Ann. Rep. Bean Impr. Coop., vol. 57, pp. 119-120, 2014.

J. W. Davis, Myers, J. R., Kean, D., N. Bader, A., Yorgey, B., Cregan, P., Song, Q., and Quigley, C., “A SNP-based linkage map of snap bean (Phaseolus vulgaris)”, Ann. Rep. Bean Impr. Coop., vol. 57, pp. 119-120, 2014.

F. Yuan, R. Schreiner, P., and Qian, M. C., “Soil Nitrogen, Phosphorus, and Potassium Alter β-Damascenone and Other Volatiles in Pinot noir Berries”, American Journal of Enology and Viticulture, vol. 69, no. 2, pp. 157 - 166, 2018.

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. C. Qian and Reineccius, G., “Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese”, Journal of Food Science, vol. 68, no. 3, pp. 794 - 798, 2003.

H. Schedel, Quaedflieg, P. J. L. M., Broxterman, Q. B., Bisson, W. H., Duchateau, A. L. L., Maes, I. C. H., Herzschuh, R., and Burger, K., “Synthesis of (R)-4, 4, 4-trifluoro-2-mercaptobutyric acid”, Tetrahedron: Asymmetry, vol. 11, pp. 2125–2131, 2000.

Y. Deng, Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., and Zhao, Y., “Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying”, Food control, vol. 36, pp. 102–110, 2014.

Y. Deng, Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., and Zhao, Y., “Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying”, Food Control, vol. 36, no. 1, pp. 102 - 110, 2014.

L. G. Deluc, Grimplet, érôme, Wheatley, M. D., Tillett, R. L., Quilici, D. R., Osborne, C., Schooley, D. A., Schlauch, K. A., Cushman, J. C., and Cramer, G. R., “Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development”, BMC Genomics, vol. 8, no. 1, p. 429, 2007.

A. Gouin, Bretaudeau, A., Nam, K., Gimenez, S., Aury, J. - M., Duvic, B., Hilliou, F., Durand, N., Montagné, N., Darboux, I., Kuwar, S., Chertemps, T., Siaussat, D., Bretschneider, A., Moné, Y., Ahn, S. - J., Hänniger, S., Grenet, A. - S. Gosselin, Neunemann, D., Maumus, F., Luyten, I., Labadie, K., Xu, W., Koutroumpa, F., Escoubas, J. - M., Llopis, A., Maïbèche-Coisne, M., Salasc, F., Tomar, A., Anderson, A. R., Khan, S. Afzal, Dumas, P., Orsucci, M., Guy, J., Belser, C., Alberti, A., Noel, B., Couloux, A., Mercier, J., Nidelet, S., Dubois, E., Liu, N. - Y., Boulogne, I., Mirabeau, O., Le Goff, G., Gordon, K., Oakeshott, J., Consoli, F. L., Volkoff, A. - N., Fescemyer, H. W., Marden, J. H., Luthe, D. S., Herrero, S., Heckel, D. G., Wincker, P., Kergoat, G. J., Amselem, J., Quesneville, H., Groot, A. T., Jacquin-Joly, E., Nègre, N., Lemaitre, C., Legeai, F., d'Alençon, E., and Fournier, P., “Two genomes of highly polyphagous lepidopteran pests (Spodoptera frugiperda, Noctuidae) with different host-plant ranges.”, Sci Rep, vol. 7, no. 1, p. 11816, 2017.

Z. Lian, Qiao, L., Zhu, G., Deng, Y., Qian, B., Yue, J., and Zhao, Y., “Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.”, J Food Sci, vol. 79, no. 3, pp. E354-61, 2014.

Z. Lian, Qiao, L., Zhu, G., Deng, Y., Qian, B., Yue, J., and Zhao, Y., “Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.”, J Food Sci, vol. 79, no. 3, pp. E354-61, 2014.

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.

X. Du, Finn, C. E., and Qian, M. C., “Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries”, Food Chemistry, vol. 119, no. 3, pp. 1127 - 1134, 2010.

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.

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.

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.

M. C. Qian and Burbank, H. M., Volatile Sulfur Compounds in Cheddar Cheese Determined by Headspace Solid-Phase Microextraction—Gas Chromatography—PFPD, vol. 971. Washington, DC: American Chemical Society, 2009, pp. 135 - 154.

H. M. Burbank and Qian, M. C., “Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection.”, J Chromatogr A, vol. 1066, no. 1-2, pp. 149-57, 2005.

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