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Found 19 results
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Michael C. Qian
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Book
X. Du
and
Qian, M. C.
,
Evaluation of Solid Phase Extraction-direct Microvial Insert Thermal Desorption for Volatile Analysis in Berry Fruits
. Cambridge: Royal Society of Chemistry, 2010, pp. 43-49.
X. Du
and
Qian, M. C.
,
Flavor Chemistry of Small Fruits: Blackberry, Raspberry, and Blueberry
, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 27 - 43.
M. C. Qian
and
Shellhammer, T. H.
,
Flavor Chemistry of Wine and Other Alcoholic Beverages
. Washington DC: ACS Books, 2012.
M. C. Qian
and
Reineccius, G. A.
,
Importance of Free Fatty Acids in Parmesan Cheese
, vol. 826. Washington, DC: American Chemical Society, 2009, pp. 243 - 255.
Book Chapter
J. He
,
Vazquez-Landaverde, P. A.
,
Qian, M. C.
, and
Eskin, M.
,
“
Biochemistry of food spoilage: off-flavors in milk
”
, in
Biochemistry of Foods
, 3rdrd ed., 2012, pp. 479-496.
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.
Conference Paper
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.
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.
Journal Article
Y. Fang
and
Qian, M. C.
,
“
Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)
”
,
Flavour and Fragrance Journal
, vol. 20, no. 1, pp. 22 - 29, 2005.
K. Klesk
,
Qian, M. C.
, and
Martin, R. R.
,
“
Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
”
,
J Agric Food Chem
, vol. 52, no. 16, pp. 5155-61, 2004.
M. C. Qian
and
Reineccius, G.
,
“
Determination of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace -gas chromatography/olfactometry
”
,
Flavour and Fragrance
, vol. 18, pp. 253-260, 2003.
M. C. Qian
,
Nelson, C.
, and
Bloomer, S.
,
“
Evaluation of Fat-Derived Aroma Compounds in Blue Cheese by Dynamic Headspace GC/Olfactometry MS
”
,
Journal of the American Oil Chemists' Society
, vol. 79, no. 7, pp. 663-7, 2002.
M. C. Qian
and
Reineccius, G.
,
“
Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
”
,
J Dairy Sci
, vol. 85, no. 6, pp. 1362-9, 2002.
H. Feng
,
Yuan, F.
,
Skinkis, P. A.
, and
Qian, M. C.
,
“
Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition
”
,
Food Chemistry
, vol. 173, pp. 414 - 423, 2015.
K. Klesk
and
Qian, M. C.
,
“
Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME Technique
”
,
Journal of Food Science
, vol. 68, no. 2, pp. 697 - 700, 2003.
M. C. Qian
and
Reineccius, G.
,
“
Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese
”
,
Journal of Food Science
, vol. 68, no. 3, pp. 794 - 798, 2003.