Education Xiaofen Du, Chad Finn, Michael C. Qian. Bound Volatile Precursors in Genotypes in the Pedigree of 'Marion' Blackberry (Rubus Sp.). J. Agric. Food Chem. 2010, 58 (6), 3694-3699 Xiaofen Du, Chad Finn, Michael C. Qian. Distribution of Volatile Composition in 'Marion' (Rubus Species Hyb) Blackberry Pedigree. J. Agric. Food Chem. 2010, 58 (3), 1860-1869 X. Du, A. Kurnianta, M. McDaniel, C.E. Finn, M.C. Qian. Flavour profiling of ‘Marion’ and thornless blackberries by instrumental and sensory analysis. Food Chem. 2010, 121,1080–1088 Xiaofen Du, Chad Finn, Michael C. Qian, Volatile composition and odour activity value of thornless 'Black Diamond' and 'Marion' blackberries. Food Chem. 2010, 119 (3), 1127-1134 Daniela D. Voigt, François Chevalier, Michael C. Qian, Alan L. Kelly. Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese. Innovative Food Science and Emerging Technologies. 2010, 11, 68–77 Michael C. QIAN, Yu Fang, and Krista Shellie, Volatile composition of Merlot wine from different vine water status, J. Agric. Food Chem. 2009, 57, 7459–7463 Spence, A. J.; Jimenez-Flores, R.; Qian, M.; Goddik, L. Phospholipid enrichment in sweet and whey cream buttermilk powders using supercritical fluid extraction. J. Dairy Sci. 2009, 92(6), 2373-2381 Spence, A. J.; Jimenez-Flores, R.; Qian, M.; Goddik, L. The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder. J. Dairy Sci. 2009, 92(2), 458-468. Xiaofen Du and Michael C. Qian*, Quantification of 2,5-dimethyl-4-hydroxy-3(2H)-furanone using solid-phase extraction and direct micro-vial insert thermal desorption chromatography–mass spectrometry. J. Chromat. A. 2008 , 1208, 197-201. Sarah M. Malowicki, Robert Martin, and Michael C. Qian*. 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. 2008 , 56, 6648–6655 Sarah M. Malowicki, Robert Martin, and Michael C. Qian*. Volatile composition in raspberry cultivars grown in the Pacific Northwest determined by stir bar sorptive extraction–gas chromatography-mass spectrometry. J. Agric. Food Chem. 2008 , 56, 4128-4133 Helen Burbank and Michael C. Qian*. Development of volatile sulfur compounds in heat-shocked and pasteurized milk cheese. International Dairy J. 2008 , 18, 811-818 Jorge J. Moreno, Fiorella Cerpa Calderón, Seth D. Cohen, Yu Fang, Michael C. Qian, James A. Kennedy. Effect of postharvest dehydration on the composition of Pinot Noir grapes (Vitis vinifera L.) and Wine. Food Chem. 2008 , 109, 755-762 Issa Javidipour and Michael C. Qian*. Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography. Dairy Sci. Technol. 2008 , 88, 95-104 Vazquez-Landaverde, P.A.; Qian, M.C. Antioxidant effects on volatile formation in high-pressure-processed milk. J. Agric. Food Chem. 2007 , 55, 9183-9188 Vazquez-Landaverde, P.A.; Qian, M.C.; Torres, J.A. Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatment. J. Food Sci. 2007 , 72(7),E389-E398 R.R. Jetti, E. Yang, A. Kurnianta, C. Finn, and M.C. Qian. Quantification of selected aroma-active compounds in strawberries by headspace solid-phase micro-extraction gas chromatography and correlation with sensory descriptive analysis. J. Food Sci. 2007 , 72,S487-S495 Wenlai Fan, I-Min Tsai, Michael C. Qian. Analysis of 2-aminoacetophenone by direct-immersion solid-phase micro-extraction and gas chromatography-mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines. Food Chem. 2007, 105, 1144-150 Yan Xu, Wenlai Fan, and Michael C. Qian. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase micro-extraction. J. Agric. Food Chem. 2007 , 55 , 3051-3057 Pedro Vazquez-Landaverde, J. Antonio Torres and Michael. C. Qian Effect of high pressure-moderate temperature processing on the volatile off-flavor profile of milk. J. Agric. Food Chem. 2006, 54, 9184-9192 Yu Fang and Michael. C. Qian. Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturity. J. Agric. Food Chem. 2006 , 54(22); 8567-8573 Pedro Vazquez-Landaverde, J. Antonio Torres and Michael. C. Qian. Quantification of trace volatile sulfur compounds in milk by solid-phase micro-extraction and gas chromatography-pulsed flame photometric detection. J. Dairy Sci. 2006, 89, 2919-2927 Fan, Wenlai and Michael C. Qian. Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis. J. Agric. Food Chem. 2006 , 54, 2695-2704 Fan, Wenlai and Qian, Michael C. Identification of aroma compounds in Chinese ‘Yanghe Daqu' liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry. Flavour Fragrance J. 2006, 21, 333-342 Chad E. Finn, Brian M. Yorgey, Bernadine C. Strik, Harvey K. Hall, Robert R. Martin , Michael Qian. ‘Black Diamond' Thornless Trailing Blackberry. HortScience. 2005, 40(7):2175-2178 Chad E. Finn, Brian M. Yorgey, Bernadine C. Strik, Robert R. Martin, Michael Qian. ‘Black Pearl ' Thornless Trailing Blackberry. HortScience. 2005, 40(7):2179-2181 Wenlai Fan and Michael C. Qian. Headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry dilution analysis of young and aged Chinese ‘Yanghe Daqu' liquors. J. Agric. Food Chem. 2005 , 53, 7931-7938 Pedro Vazquez-Landaverde, Gonzalo Velazquez, J. Antonio Torres and Michael. C. Qian. Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextration and gas cheromatography. J. Dairy Sci. 2005, 88, 3764-3772 Yu Fang ; Michael C. Qian. Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique. J. of Chromatography A. 2005, 1180:177-185 Wang, Yuanyuan ; Finn, Chad ; Qian , Michael C. Impact of Growing Environment on Chickasaw Blackberry (Rubus L.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis. J. Agric. Food Chem. 2005, 53, 3563-3571 Burbank, Helen M.; Qian, Michael C. Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection. J. of Chromatography, A 2005 , 1066(1-2), 149-157. Yu Fang and Michael Qian . Aroma compounds in Oregon Pinot noir wine determined by aroma extract dilution analysis. Flavour Fragrance J . 2005, 20(1):22-29 Book Chapters Balassubramanian Ganesan, Michael C. Qian, Helen M. Burbank and Bart C. Weimer. 2007 “Compounds associated with cheese flavor” in Improve the flavor of cheese. Bart Weimer Eds pp26-51 Qian, Michael C.; Burbank, Helen. 2007 “Hard cheese-Parmesan cheese” in Improve the flavor of cheese. Bart Weimer Eds pp 421-443 Qian, Michael C.; Burbank, Helen; Wang, Yuanyuan. 2006 “Pre-separation technique for flavor analysis” in Sensory Directed Flavor Analysis, Marsili Eds pp 111-154 Qian, M. and G. A. Reineccius. Importance of free fatty acids in Parmesan cheese. Heteroatomic Aroma Compounds, ACS Symposium Series 826. G. A. Reineccius and T. A. Reineccius. Washington, DC, American Chemical Society: 2002, 243-256 Books Ron Huang, Peter Given and Michael C. Qian. Micro/Nano-encapsultion of Active Food Components. 2009, ACS publisher.
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