Biblio

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.

B. Ganesan, Qian, M. C., Burbank, H. M., and Weimer, B. C., “Compounds associated with cheese flavor”, in Improving the Flavour of Cheese, 2007, pp. 26-51.

M. C. Qian and Burbank, H., “Hard cheese-Parmesan cheese”, in Improving the Flavour of Cheese, B. C. Weimer, Ed. 2007, pp. 421-443.

M. C. Qian, Burbank, H., and Wang, Y., “Pre-separation technique for flavor analysis”, in Sensory-Directed Flavor Analysis, R. Marsili, Ed. 2006, pp. 111-154.

M. C. Qian, Fan, X., and Mahattanatawee, F., “Volatile Sulfur Compounds in Food”, in ACS Symposium Series, Washington DC: ACS Books, 2011.

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., 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., 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.

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.

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.

J. W. Lane, Najm, M. R. Abou, Ong, J., Stewart, R. D., Rupp, D. E., Selker, J., Allen, M., Buckley, S., Houle, A., and Quinn, D., “ERIM (Electrical Resistivity Infiltrometer Monitoring): A non-invasive method for detection of preferential flow in soils”, in AGU Fall Meeting Abstracts, 2012.

B. Qu, Kumar, P., Zhang, E., Jaiswal, P., Cooper, L., Elser, J., and Zhang, Y., “Interactive Design and Visualization of N-ary Relationships”, in SIGGRAPH Asia 2017 Symposium on Visualization, New York, NY, USA, 2017.

J. R. Jaeger, Olson, K. C., Delcurto, T., and Qu, A., “Predicting the time of parturition in spring calving beef cows”, Proc. West. Sec. Am. Soc. Anim. Sci., vol. 53. pp. 204-207, 2002.

A. Goyer, Callakova, E., R de la Garza, D., Quinlivan, E. P., Williamson, J., Gregory, III, J. F., Shachar-Hill, Y., and Hanson, A. D., “5-Formyltetrahydrofolate is an inhibitory but well tolerated metabolite in Arabidopsis leaves”, The Journal of Biological Chemistry, vol. 280, 2005.

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.

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.

Y. Jin, Deng, Y., Qian, B., Zhang, Y., Liu, Z., and Zhao, Y., “Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure.”, Food Chem Toxicol, vol. 76, pp. 86-93, 2015.

C. R. Brown, Vales, I., Yilma, S., James, S., Charlton, B. A., Culp, D., Hane, D., Shock, C. C., Feibert, E., Pavek, M., Knowles, R., Novy, R., Whitworth, J., Stark, J. C., J. Miller, C., Holm, D., Quick, R., and Navarre, R., ““AmaRosa,” a Red Skinned, Red Fleshed Fingerling with High Phytonutrient Value”, American Journal of Potato Research, vol. 89, no. 4, pp. 249 - 254, 2012.

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.

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.

Y. Deng, Luo, Y., Qian, B., Liu, Z., Zheng, Y., Song, X., Lai, S., and Zhao, Y., “Antihypertensive effect of few-flower wild rice (Zizania latifolia Turcz.) in spontaneously hypertensive rats”, Food Science and Biotechnology, vol. 231572522832711510512660599927878820122236011978342155349312125149362423913383101, no. 2, pp. 439 - 444, 2014.

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.

A. E. Aziza, Quezada, N., and Cherian, G., “Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat”, Poultry Science, vol. 89, no. 12, pp. 2711 - 2718, 2010.