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Found 35 results
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Michael C Qian
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C. E. Finn
,
Strik, B. C.
,
Yorgey, B.
,
Qian, M. C.
,
Martin, R. R.
, and
Peterson, M.
,
“
‘Wild Treasure’Thornless Trailing Blackberry
”
,
HortScience
, vol. 45, pp. 434–436, 2010.
V
M. C. Qian
,
Fan, X.
, and
Mahattanatawee, F.
,
“
Volatile Sulfur Compounds in Food
”
, in
ACS Symposium Series
, Washington DC: ACS Books, 2011.
C. Ou
,
Du, X.
,
Shellie, K.
,
Ross, C.
, and
Qian, M. C.
,
“
Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.
”
,
J Agric Food Chem
, vol. 58, no. 24, pp. 12890-8, 2010.
M. C. Qian
,
Fang, Y.
, and
Shellie, K.
,
“
Volatile composition of Merlot wine from different vine water status.
”
,
J Agric Food Chem
, vol. 57, no. 16, pp. 7459-63, 2009.
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.
I. Javidipour
and
Qian, M. C.
,
“
Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography
”
,
Dairy Science & Technology
, vol. 88, pp. 95–104, 2008.
Q
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.
P
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.
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.
I
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.
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.
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.
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.
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.
E
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.
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.
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.
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.
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
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.
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.
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.
C
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.
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.
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.
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