1. Biblio

Biblio

Found 35 results
Author [ Title(Asc)] Type Year
Filters: Author is Michael C Qian  [Clear All Filters]
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C
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.
B
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.
A
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.
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.
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.
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.
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.
J. Sun, Todd, J. D., J Thrash, C., Qian, Y. P. L., Qian, M. C., Temperton, B., Guo, J., Fowler, E. K., Aldrich, J. T., Nicora, C. D., Lipton, M. S., Smith, R. D., De Leenheer, P., Payne, S. H., Johnston, A. W. B., Davie-Martin, C. L., Halsey, K. H., and Giovannoni, S. J., “The abundant marine bacterium Pelagibacter simultaneously catabolizes dimethylsulfoniopropionate to the gases dimethyl sulfide and methanethiol.”, Nat Microbiol, vol. 1, no. 8, p. 16065, 2016.