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Characterization of Qingke Liquor Aroma from Tibet

Journal of agricultural and food chemistry, 2019-12, Vol.67 (50), p.13870-13881

2019

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Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

Journal of agricultural and food chemistry, 2020-09, Vol.68 (38), p.10403-10413

2020

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Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

Journal of agricultural and food chemistry, 2013-11, Vol.61 (47), p.11295-11302

2013

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Flavor and chiral stability of lemon-flavored hard tea during storage

Food chemistry, 2018-01, Vol.239, p.622-630

2018

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Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study

Molecules (Basel, Switzerland), 2022-11, Vol.27 (23), p.8330

2022

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Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

Food chemistry, 2019-12, Vol.301, p.125282-125282, Article 125282

2019

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Comparison of two data processing approaches for aroma marker identification in different distilled liquors using comprehensive two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry dataset

Journal of food science, 2023-07, Vol.88 (7), p.2870-2881

2023

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Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry

Molecules (Basel, Switzerland), 2021-09, Vol.26 (18), p.5613

2021

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Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis

Journal of agricultural and food chemistry, 2016-01, Vol.64 (2), p.443-450

2016

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Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Journal of agricultural and food chemistry, 2006-04, Vol.54 (7), p.2695-2704

2006

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Effect of Wine Matrix Composition on the Quantification of Volatile Sulfur Compounds by Headspace Solid-Phase Microextraction-Gas Chromatography-Pulsed Flame Photometric Detection

Molecules (Basel, Switzerland), 2019-09, Vol.24 (18), p.3320

2019

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Multidisciplinary evaluation of plant growth promoting rhizobacteria on soil microbiome and strawberry quality

AMB Express, 2023-02, Vol.13 (1), p.18-18, Article 18

2023

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Effect of Ethanol on the Adsorption of Volatile Sulfur Compounds on Solid Phase Micro-Extraction Fiber Coatings and the Implication for Analysis in Wine

Molecules (Basel, Switzerland), 2019-09, Vol.24 (18), p.3392

2019

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Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors

Journal of agricultural and food chemistry, 2005-10, Vol.53 (20), p.7931-7938

2005

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Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications

Molecules (Basel, Switzerland), 2022-07, Vol.27 (14), p.4520

2022

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Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

Journal of agricultural and food chemistry, 2007-04, Vol.55 (8), p.3051-3057

2007

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Tandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu

Molecules (Basel, Switzerland), 2021-10, Vol.26 (19), p.6030

2021

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Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS

Molecules (Basel, Switzerland), 2022-02, Vol.27 (4), p.1318

2022

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Direct ethanolic extraction of polar lipids and fractional crystallization from whey protein phospholipid concentrate

JDS communications, 2021-07, Vol.2 (4), p.177-181

2021

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Attractiveness of Fermentation and Related Products to Spotted Wing Drosophila (Diptera: Drosophilidae)

Environmental entomology, 2014-04, Vol.43 (2), p.439-447

2014

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Introduction to the Second International Flavor and Fragrance Conference

Journal of agricultural and food chemistry, 2019-12, Vol.67 (50), p.13775-13777

Qian, Michael C

2019

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In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry

Food chemistry, 2022-03, Vol.373 (Pt B), p.131502-131502, Article 131502

2022

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Profiling polar lipids in whey protein phospholipid concentrate by LC-HRMS/MS

Food chemistry, 2022-04, Vol.374, p.131495-131495, Article 131495

2022

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Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine

Food chemistry, 2015-04, Vol.173, p.424-431

2015

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Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes

Food chemistry, 2016-02, Vol.192, p.633-641

2016

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Characterization of Qingke Liquor Aroma from Tibet

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

Flavor and chiral stability of lemon-flavored hard tea during storage

Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

Comparison of two data processing approaches for aroma marker identification in different distilled liquors using comprehensive two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry dataset

Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry

Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Effect of Wine Matrix Composition on the Quantification of Volatile Sulfur Compounds by Headspace Solid-Phase Microextraction-Gas Chromatography-Pulsed Flame Photometric Detection

Multidisciplinary evaluation of plant growth promoting rhizobacteria on soil microbiome and strawberry quality

Effect of Ethanol on the Adsorption of Volatile Sulfur Compounds on Solid Phase Micro-Extraction Fiber Coatings and the Implication for Analysis in Wine

Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors

Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications

Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

Tandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu

Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS

Direct ethanolic extraction of polar lipids and fractional crystallization from whey protein phospholipid concentrate

Attractiveness of Fermentation and Related Products to Spotted Wing Drosophila (Diptera: Drosophilidae)

Introduction to the Second International Flavor and Fragrance Conference

In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry

Profiling polar lipids in whey protein phospholipid concentrate by LC-HRMS/MS

Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine

Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes

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