College of Agricultural Sciences

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.

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.

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.

R. R. Jetti, Yang, E., Kurnianta, A., Finn, C. E., and Qian, M. C., “Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.”, J Food Sci, vol. 72, no. 7, pp. S487-96, 2007.