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Found 35 results
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Michael C Qian
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A
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.
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.
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.
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.
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
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.
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.
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.
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.
Y. Xu
,
Fan, W.
, and
Qian, M. C.
,
“
Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
”
,
J Agric Food Chem
, vol. 55, no. 8, pp. 3051-7, 2007.
M. C. Qian
,
He, J.
,
Peck, J.
, and
Soles, R.
,
“
Comparison of Screw Cap and Cork Closure Effect on Volatile Sulfur Development during Post-Bottle Ageing
”
, in
Flavour Science
, Elsevier, 2014, pp. 267–271.
S. M. M. Malowicki
,
Martin, R.
, and
Qian, M. C.
,
“
Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberries and the wild type 'meeker' (rubus idaeus L.).
”
,
J Agric Food Chem
, vol. 56, no. 15, pp. 6648-55, 2008.
D
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. Burbank
and
Qian, M. C.
,
“
Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese
”
,
International dairy journal
, vol. 18, pp. 811–818, 2008.
X. Du
,
Finn, C. E.
, and
Qian, M. C.
,
“
Distribution of volatile composition in 'marion' ( rubus species hyb) blackberry pedigree.
”
,
J Agric Food Chem
, vol. 58, no. 3, pp. 1860-9, 2010.
E
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.
D. D. Voigt
,
Chevalier, F.
,
Donaghy, J. A.
,
Patterson, M. F.
,
Qian, M. C.
, and
Kelly, A. L.
,
“
Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening
”
,
Innovative Food Science & Emerging Technologies
, vol. 13, pp. 23–30, 2012.
D. D. Voigt
,
Chevalier, F.
,
Qian, M. C.
, and
Kelly, A. L.
,
“
Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese
”
,
Innovative food science & emerging technologies
, vol. 11, pp. 68–77, 2010.
P. A. Vazquez-Landaverde
,
J Torres, A.
, and
Qian, M. C.
,
“
Effect of high-pressure-moderate-temperature processing on the volatile profile of milk.
”
,
J Agric Food Chem
, vol. 54, no. 24, pp. 9184-92, 2006.
J. He
,
Zhou, Q.
,
Peck, J.
,
Soles, R.
, and
Qian, M. C.
,
“
The effect of wine closures on volatile sulfur and other compounds during post-bottle ageing
”
,
Flavour and fragrance journal
, vol. 28, pp. 118–128, 2013.
F
X. Du
and
Qian, M. C.
,
Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing ‘Black Diamond’ Blackberry
, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 45 - 61.
I
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.
J. Song
,
Shellie, K. C.
,
Wang, H.
, and
Qian, M. C.
,
“
Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.).
”
,
Food Chem
, vol. 134, no. 2, pp. 841-50, 2012.
A. J. Spence
,
Jimenez-Flores, R.
,
Qian, M. C.
, and
Meunier-Goddik, L.
,
“
The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder.
”
,
J Dairy Sci
, vol. 92, no. 2, pp. 458-68, 2009.
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