Biblio

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.

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.

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.

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.

P. Zhao, Qian, Y. P. L., He, F., Li, H., and Qian, M., “Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value”, Chemosensory Perception, vol. 10, no. 4, pp. 149 - 160, 2017.

S. Shiwakoti, Saleh, O., Poudyal, S., Barka, A., Qian, Y. P. L., and Zheljazkov, V. D., “Yield, Composition and Antioxidant Capacity of the Essential Oil of Sweet Basil and Holy Basil as Influenced by Distillation Methods”, Chemistry & Biodiversity, vol. 14, no. 4, p. e1600417, 2017.

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.

F. He, Qian, Y. P. L., and Qian, M. C., “Flavor and chiral stability of lemon-flavored hard tea during storage”, Food Chemistry, vol. 239, pp. 622 - 630, 2018.

H. Zhang, Qian, Y. P. L., Chen, S., and Zhao, Y., “Physicochemical characteristics and emulsification properties of cellulose nanocrystals stabilized O/W Pickering emulsions with high -OSO3- groups”, Food Hydrocolloids, vol. 96, 2019.