1. Biblio

Biblio

Found 35 results
Author Title Type [ Year(Desc)]
Filters: Author is Michael C Qian  [Clear All Filters]
2014
R. Zhang, Wu, Q., Xu, Y., and Qian, M. C., “Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits.”, J Food Sci, vol. 79, no. 10, pp. C1907-15, 2014.
J. Song, Smart, R. E., Dambergs, R. G., Sparrow, A. M., Wells, R. B., Wang, H., and Qian, M. C., “Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.”, Food Chem, vol. 153, pp. 52-9, 2014.
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.
J. Song, Smart, R., Wang, H., Dambergs, B., Sparrow, A., and Qian, M. C., “Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine.”, Food Chem, vol. 173, pp. 424-31, 2015.
2016
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 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.
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., “Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.”, Food Chem, vol. 192, pp. 633-41, 2016.
H. Hall, Zhou, Q., Qian, M. C., and Osborne, J. P., “Impact of yeast present during prefermentation cold maceration of Pinot noir grapes on wine volatile aromas”, American Journal of Enology and Viticulture, p. ajev–2016, 2016.
2017
H. Feng, Skinkis, P. A., and Qian, M. C., “Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.”, Food Chem, vol. 214, pp. 736-744, 2017.