Found 178 results
Author Title Type [ Year(Asc)]
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2011
M. C. Qian, Fan, X., and Mahattanatawee, F., Volatile Sulfur Compounds in Food, in ACS Symposium Series, Washington DC: ACS Books, 2011.
2010
A. E. Aziza, Quezada, N., and Cherian, G., Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat, Poultry Science, vol. 89, no. 12, pp. 2711 - 2718, 2010.
X. Du, Finn, C. E., and Qian, M. C., Bound volatile precursors in genotypes in the pedigree of 'Marion' blackberry (Rubus sp.)., J Agric Food Chem, vol. 58, no. 6, pp. 3694-9, 2010.
X. Du, Finn, C. E., and Qian, M. C., Distribution of volatile composition in 'marion' ( rubus species hyb) blackberry pedigree., J Agric Food Chem, vol. 58, no. 3, pp. 1860-9, 2010.
E. Yang, Zhao, Y., and Qian, M. C., Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 79 - 94.
E. Yang, Zhao, Y., and Qian, M. C., Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 79 - 94.
D. D. Voigt, Chevalier, F., Qian, M. C., and Kelly, A. L., Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese, Innovative food science & emerging technologies, vol. 11, pp. 68–77, 2010.
X. Du and Qian, M. C., Evaluation of Solid Phase Extraction-direct Microvial Insert Thermal Desorption for Volatile Analysis in Berry Fruits. Cambridge: Royal Society of Chemistry, 2010, pp. 43-49.
A. E. Aziza, Quezada, N., and Cherian, G., Feeding Camelina sativa meal to meat-type chickens: Effect on production performance and tissue fatty acid composition, The Journal of Applied Poultry Research, vol. 19, no. 2, pp. 157 - 168, 2010.
M. Qian, Rimando, A. M., and , Flavor and health benefits of small fruits. American Chemical Society, 2010.
X. Du and Qian, M. C., Flavor Chemistry of Small Fruits: Blackberry, Raspberry, and Blueberry, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 27 - 43.
X. Du and Qian, M. C., Flavor Chemistry of Small Fruits: Blackberry, Raspberry, and Blueberry, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 27 - 43.
X. F. Du, Kurnianta, A., McDaniel, M., Finn, C. E., and Qian, M. C., Flavour profiling of ‘Marion’and thornless blackberries by instrumental and sensory analysis, Food chemistry, vol. 121, pp. 1080–1088, 2010.
X. Du and Qian, M. C., Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing ‘Black Diamond’ Blackberry, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 45 - 61.
X. Du and Qian, M. C., Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing ‘Black Diamond’ Blackberry, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 45 - 61.
X. Du, Finn, C. E., and Qian, M. C., Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries, Food Chemistry, vol. 119, no. 3, pp. 1127 - 1134, 2010.
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.
C. E. Finn, Strik, B. C., Yorgey, B., Qian, M. C., Martin, R. R., and Peterson, M., ‘Wild Treasure’Thornless Trailing Blackberry, HortScience, vol. 45, pp. 434–436, 2010.

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