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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.
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.
P. M. Davis and Qian, M. C., Progress on Volatile Sulfur Compound Analysis in Wine, vol. 1068. Washington, DC: American Chemical Society, 2011, pp. 93 - 115.
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 and Shellhammer, T. H., Flavor Chemistry of Wine and Other Alcoholic Beverages. Washington DC: ACS Books, 2012.