College of Agricultural Sciences

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.

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.

A. Contreras, Curtin, C. D., and Varela, C., “Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.”, Appl Microbiol Biotechnol, vol. 99, no. 4, pp. 1885-95, 2015.

S. M. M. Malowicki, Martin, R., and Qian, M. C., “Volatile composition in raspberry cultivars grown in the Pacific Northwest determined by stir bar sorptive extraction-gas chromatography-mass spectrometry.”, J Agric Food Chem, vol. 56, no. 11, pp. 4128-33, 2008.

Y. Fang and Qian, M. C., “Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.”, J Agric Food Chem, vol. 54, no. 22, pp. 8567-73, 2006.