College of Agricultural Sciences

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

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.

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.

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.

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.