Biblio

J. T. M. Buters, Mahadevan, B., Quintanilla-Martinez, L., Gonzalez, F. J., Greim, H., Baird, W. M., and Luch, A., “Cytochrome P450 1B1 Determines Susceptibility to Dibenzo[ a,l ]pyrene-Induced Tumor Formation”, Chemical Research in Toxicology, vol. 15, no. 9, pp. 1127 - 1135, 2002.

R. A. Lybrand, Austin, J. C., Fedenko, J., Gallery, R. E., Rooney, E., Schroeder, P. A., Zaharescu, D. G., and Qafoku, O., “A coupled microscopy approach to assess the nano-landscape of weathering”, Nature: Scientific Reports, vol. 9, 2019.

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.

S. Chen, Xu, Y., and Qian, M. C., “Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis”, Flavour and Fragrance Journal, vol. 33, no. 3, pp. 263 - 271, 2018.

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.

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. Zhao, Qian, Y. P. L., He, F., Li, H., and Qian, M., “Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value”, Chemosensory Perception, vol. 10, no. 4, pp. 149 - 160, 2017.

P. Zhao, Qian, Y. P. L., He, F., Li, H., and Qian, M., “Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value”, Chemosensory Perception, vol. 10, no. 4, pp. 149 - 160, 2017.

S. Chen, Sha, S., Qian, M., and Xu, Y., “Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value”, Journal of Food Science, vol. 82, no. 12, pp. 2816 - 2822, 2017.

S. Sha, Chen, S., Qian, M., Wang, C., and Xu, Y., “Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants”, Journal of Agricultural and Food Chemistry, vol. 65, no. 1, pp. 123 - 131, 2017.

P. Zhao, Gao, J., Qian, M., and Li, H., “Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies”, Molecules, vol. 22, no. 7, p. 1045, 2017.

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.

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.

J. - Q. Song, Li, H., Liang, Y. - Y., Tao, Y. - S., Mi, C. - Q., Qian, M. C., and Wang, H., “Characterisation of volatile components of red and sparkling wines from a new wine grape cultivar'Meili'(Vitis vinifera L.)”, Vitis, vol. 52, pp. 41–48, 2013.

F. Yuan, Feng, H., and Qian, M. C., C13-Norisoprenoids in Grape and Wine Affected by Different Canopy Management, vol. 1203. Washington, DC: American Chemical Society, 2015, pp. 147 - 160.

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.

G. Yang, Yue, J., Gong, X., Qian, B., Wang, H., Deng, Y., and Zhao, Y., “Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries”, Postharvest Biology and Technology, vol. 92, pp. 46 - 53, 2014.

C. E. Finn, Yorgey, B., Strik, B. C., Martin, R., and Qian, M., “`Black Pearl’ thornless trailing blackberry”, HortScience, vol. 40, pp. 2179-2181, 2005.

C. E. Finn, Yorgey, B. M., Strik, B. C., Hall, H. K., Martin, R. R., and Qian, M., “'Black Diamond' Thornless Trailing Blackberry”, HortScience, vol. 40, no. 7, pp. 2175 - 2178, 2005.

C. E. Finn, Yorgey, B., Strik, B. C., Hall, H., Martin, R., and Qian, M., “`Black Diamond’ thornless trailing blackberry”, HortScience, vol. 40, pp. 2175-2178, 2005.

J. He, Vazquez-Landaverde, P. A., Qian, M. C., and Eskin, M., “Biochemistry of food spoilage: off-flavors in milk”, in Biochemistry of Foods, 3rdrd ed., 2012, pp. 479-496.

L. Gwin and Quanbeck, K., “The Beginner's Guide to Local Meat Processing”, Journal of Extension, 2017. .

J. R. Kleiber, C Unelius, R., Lee, J. C., Suckling, D. Maxwell, Qian, M. C., and Bruck, D. J., “Attractiveness of fermentation and related products to spotted wing Drosophila (Diptera: drosophilidae).”, Environ Entomol, vol. 43, no. 2, pp. 439-47, 2014.

N. Luc Cuong, Langellotto, G., Thuy, T. Loc, Quynh, V., Thuy, N. Thi Thanh, Barrion, A. T., and Chen, Y. H., “Arthropod Diversity and Abundance in Wild Rice, Oryza rufipogon, in the Mekong Delta, Vietnam”, Annals of the Entomological Society of America, vol. 109, no. 4, pp. 542 - 554, 2016.

F. Yuan, He, F., Qian, Y. P. L., Zheng, J., and Qian, M. C., “Aroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis.”, J Agric Food Chem, vol. 64, no. 28, pp. 5717-23, 2016.