1. Biblio

Biblio

Found 179 results
Author Title Type [ Year(Desc)]
Filters: First Letter Of Last Name is Q  [Clear All Filters]
2005
J. L. Iriarte, Rodriguez, C., Uribe, C., Rivas, C., Leal, C., Arismendi, I., Gonzalez, H., Quinonez, R., and Gonzalez, R., “Reoccurring events of harmful algae bloom in inner sea of Chiloe: Importance of nitrogen dissolved nutrients. ”, Biological Research, vol. 38, no. 2-3, 2005.
M. C. Qian and Wang, Y., “Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries”, Journal of Food Science, vol. 70, no. 1, pp. 13-20, 2005.
Y. Fang and Qian, M. C., “Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.”, J Chromatogr A, vol. 1080, no. 2, pp. 177-85, 2005.
H. M. Burbank and Qian, M. C., “Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection.”, J Chromatogr A, vol. 1066, no. 1-2, pp. 149-57, 2005.
2006
W. Fan and Qian, M. C., “Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis”, Journal of Agricultural and Food Chemistry, vol. 54, no. 7, pp. 2695 - 2704, 2006.
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.
W. Fan and Qian, M. C., “Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry”, Flavour and Fragrance Journal, vol. 21, no. 2, pp. 333-342, 2006.
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.
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. A. Vazquez-Landaverde, Torres, J. A., and Qian, M. C., “Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection.”, J Dairy Sci, vol. 89, no. 8, pp. 2919-27, 2006.
2007
W. Fan, Tsai, I. - M., and Qian, M. C., “Analysis of 2-aminoacetophenone by direct-immersion solid-phase microextraction and gas chromatography–mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines”, Food chemistry, vol. 105, pp. 1144–1150, 2007.
P. A. Vazquez-Landaverde and Qian, M. C., “Antioxidant impacts on volatile formation in high-pressure-processed milk.”, J Agric Food Chem, vol. 55, no. 22, pp. 9183-8, 2007.
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.
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.
R. F. Cooke, Arthington, J. D., Staples, C. R., and Qiu, X., “Effects of Supplement Type and Feeding Frequency on Performance and Physiological Responses of Yearling Brahman-Crossbred Steers1”, The Professional Animal Scientist, vol. 23, no. 5, pp. 476 - 481, 2007.
M. C. Qian and Burbank, H., “Hard cheese-Parmesan cheese”, in Improving the Flavour of Cheese, B. C. Weimer, Ed. 2007, pp. 421-443.
P. A. Vazquez-Landaverde, Qian, M. C., and Torres, J. A., “Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.”, J Food Sci, vol. 72, no. 7, pp. E389-98, 2007.
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.
L. G. Deluc, Grimplet, érôme, Wheatley, M. D., Tillett, R. L., Quilici, D. R., Osborne, C., Schooley, D. A., Schlauch, K. A., Cushman, J. C., and Cramer, G. R., “Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development”, BMC Genomics, vol. 8, no. 1, p. 429, 2007.
2008
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.
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.
J. J. Moreno, Cerpa-Calderón, F., Cohen, S. D., Fang, Y., Qian, M., and Kennedy, J. A., “Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine.”, Food Chem, vol. 109, no. 4, pp. 755-62, 2008.
J. D. Arthington, Qiu, X., Cooke, R. F., Vendramini, J. M. B., Araujo, D. B., Chase, C. C., and Coleman, S. W., “Effects of preshipping management on measures of stress and performance of beef steers during feedlot receiving”, Journal of Animal Science, vol. 86, no. 8, pp. 2016 - 2023, 2008.
J. R. Jaeger, Olson, K. C., Delcurto, T., and Qu, A., “Pattern of Parturition as Affected by Time of Feeding and Prediction of the Time of Day that Parturition Will Occur in Spring-Calving Beef Cows11Contribution no. 08-119-J, Agric. Exp. Stn., Manhattan, Kansas.”, The Professional Animal Scientist, vol. 24, no. 3, pp. 247 - 253, 2008.
X. Du and Qian, M., “Quantification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone using solid-phase extraction and direct microvial insert thermal desorption gas chromatography-mass spectrometry.”, J Chromatogr A, vol. 1208, no. 1-2, pp. 197-201, 2008.