College of Agricultural Sciences

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.

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.

Y. Wang, Finn, C. E., and Qian, M. C., “Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.”, J Agric Food Chem, vol. 53, no. 9, pp. 3563-71, 2005.