Biblio

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., 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. 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.

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.

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.

J. He, Vazquez-Landaverde, P. A., Qian, M. C., and Eskin, M., “Biochemistry of food spoilage: off-flavors in milk”, in Biochemistry of Foods, 3rdrd ed., 2012, pp. 479-496.

B. Ganesan, Qian, M. C., Burbank, H. M., and Weimer, B. C., “Compounds associated with cheese flavor”, in Improving the Flavour of Cheese, 2007, pp. 26-51.

M. C. Qian and Reineccius, G., “Determination of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace -gas chromatography/olfactometry”, Flavour and Fragrance, vol. 18, pp. 253-260, 2003.

M. C. Qian, Nelson, C., and Bloomer, S., “Evaluation of Fat-Derived Aroma Compounds in Blue Cheese by Dynamic Headspace GC/Olfactometry MS”, Journal of the American Oil Chemists' Society, vol. 79, no. 7, pp. 663-7, 2002.

X. Du and Qian, M. C., Evaluation of Solid Phase Extraction-direct Microvial Insert Thermal Desorption for Volatile Analysis in Berry Fruits. Cambridge: Royal Society of Chemistry, 2010, pp. 43-49.

X. Du and Qian, M. C., Flavor Chemistry of Small Fruits: Blackberry, Raspberry, and Blueberry, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 27 - 43.

M. C. Qian and Shellhammer, T. H., Flavor Chemistry of Wine and Other Alcoholic Beverages. Washington DC: ACS Books, 2012.

M. C. Qian and Burbank, H., “Hard cheese-Parmesan cheese”, in Improving the Flavour of Cheese, B. C. Weimer, Ed. 2007, pp. 421-443.

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.

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.

K. Klesk and Qian, M. C., “Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME Technique”, Journal of Food Science, vol. 68, no. 2, pp. 697 - 700, 2003.

M. C. Qian, Burbank, H., and Wang, Y., “Pre-separation technique for flavor analysis”, in Sensory-Directed Flavor Analysis, R. Marsili, Ed. 2006, pp. 111-154.

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.