College of Agricultural Sciences

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. 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.

K. M. Lebold, Kirkwood, J. S., Taylor, A. W., Choi, J., Barton, C. L., Miller, G. W., La Du, J., Jump, D. B., Stevens, J. Frederik, Tanguay, R. L., and Traber, M. G., “Novel liquid chromatography-mass spectrometry method shows that vitamin E deficiency depletes arachidonic and docosahexaenoic acids in zebrafish (Danio rerio) embryos.”, Redox Biol, vol. 2, pp. 105-13, 2013.

X. Du and Qian, M., “Quantification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone using solid-phase extraction and direct microvial insert thermal desorption gas chromatography-mass spectrometry.”, J Chromatogr A, vol. 1208, no. 1-2, pp. 197-201, 2008.