Biblio

F. Yuan, He, F., Qian, Y. P. L., Zheng, J., and Qian, M. C., “Aroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis.”, J Agric Food Chem, vol. 64, no. 28, pp. 5717-23, 2016.

F. Yuan and Qian, M. C., “Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis.”, J Agric Food Chem, vol. 64, no. 2, pp. 443-50, 2016.

K. Klesk, Qian, M. C., and Martin, R. R., “Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.”, J Agric Food Chem, vol. 52, no. 16, pp. 5155-61, 2004.

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.

S. S. Mahajan, Meunier-Goddik, L., and Qian, M. C., “Aroma Compounds in Sweet Whey Powder”, Journal of Dairy Science, vol. 87, no. 12, pp. 4057 - 4063, 2004.

Y. Fang and Qian, M. C., “Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)”, Flavour and Fragrance Journal, vol. 20, no. 1, pp. 22 - 29, 2005.

S. Feng, Qian, Y. P. L., and Qian, M. C., “Aroma compounds in ‘Centennial’, ‘Citra’ and ‘Nelson Sauvin’ hop varieties and (R/S)-isomeric ratio of linalool in hops and dry-hopped beer”, in 14th Weurman Flavour Research Symposium, Queens' College University of Cambridge, UK, 2014.

S. Feng, Qian, Y. P. L., and Qian, M. C., “Aroma compounds in ‘Centennial’, ‘Citra’ and ‘Nelson Sauvin’ hop varieties and (R/S)-isomeric ratio of linalool in hops and dry-hopped beer”, in 14th Weurman Flavour Research Symposium, Queens' College University of Cambridge, UK, 2014.

F. He, Qian, Y. P. L., Zhang, Y., Zhang, M., and Qian, M. C., “Aroma Compounds Generation in Brown and Polished Rice during Extrusion”, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.

F. He, Qian, Y. P. L., Zhang, Y., Zhang, M., and Qian, M. C., “Aroma Compounds Generation in Brown and Polished Rice during Extrusion”, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.

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.

F. He, Qian, Y. P. L., DeWitt, C. A. Mireles, and Qian, M. C., “Aroma Active Compounds in Canned Tuna by Aroma Extract Dilution Analysis”, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.

F. He, Qian, Y. P. L., DeWitt, C. A. Mireles, and Qian, M. C., “Aroma Active Compounds in Canned Tuna by Aroma Extract Dilution Analysis”, in XV Weurman Flavour Research Symposium, Graz University of Technology, Austria , 2018.

A. E. Aziza, Quezada, N., and Cherian, G., “Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat”, Poultry Science, vol. 89, no. 12, pp. 2711 - 2718, 2010.

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. Deng, Luo, Y., Qian, B., Liu, Z., Zheng, Y., Song, X., Lai, S., and Zhao, Y., “Antihypertensive effect of few-flower wild rice (Zizania latifolia Turcz.) in spontaneously hypertensive rats”, Food Science and Biotechnology, vol. 231572522832711510512660599927878820122236011978342155349312125149362423913383101, no. 2, pp. 439 - 444, 2014.

Q. Zhou, Qian, Y. P. L., and Qian, M. C., “Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography-mass spectrometry.”, J Chromatogr A, vol. 1390, pp. 22-7, 2015.

Q. Zhou, Qian, Y. P. L., and Qian, M. C., “Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography-mass spectrometry.”, J Chromatogr A, vol. 1390, pp. 22-7, 2015.

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.

C. R. Brown, Vales, I., Yilma, S., James, S., Charlton, B. A., Culp, D., Hane, D., Shock, C. C., Feibert, E., Pavek, M., Knowles, R., Novy, R., Whitworth, J., Stark, J. C., J. Miller, C., Holm, D., Quick, R., and Navarre, R., ““AmaRosa,” a Red Skinned, Red Fleshed Fingerling with High Phytonutrient Value”, American Journal of Potato Research, vol. 89, no. 4, pp. 249 - 254, 2012.

Y. Jin, Deng, Y., Qian, B., Zhang, Y., Liu, Z., and Zhao, Y., “Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.”, Food Chem Toxicol, vol. 76, pp. 86-93, 2015.

Y. Fang and Qian, M. C., ACS Symposium SeriesFlavor Chemistry of Wine and Other Alcoholic BeveragesDevelopment of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 81 - 99.

Y. Fang and Qian, M. C., ACS Symposium SeriesFlavor Chemistry of Wine and Other Alcoholic BeveragesDevelopment of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 81 - 99.

Y. Fang and Qian, M. C., Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 101 - 115.

Y. Fang and Qian, M. C., Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 101 - 115.