374 results on '"Qian, Michael"'
Search Results
2. Encapsulation of garlic oil and diallyl disulfide with β-cyclodextrin for white rot control in Allium crops
3. Multidisciplinary evaluation of plant growth promoting rhizobacteria on soil microbiome and strawberry quality
4. Flavour Development in Cheese
5. Sensory Properties of Baijiu
6. Contributors
7. Baijiu
8. Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics
9. Volatile Phenols: Direct Analysis Using Large-Volume Injection-Online Trapping-Gas Chromatography-Tandem Mass Spectrometry (LVI-GC-MS/MS) and Aroma Contribution to Different Aroma-Type of Baijiu
10. Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS
11. Comparative study of volatile composition of major Northern Highbush blueberry (Vaccinium corymbosum) varieties
12. Profiling polar lipids in whey protein phospholipid concentrate by LC-HRMS/MS
13. In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry
14. Impact of Nitrogen and Elemental Sulfur on Formation of Volatile Sulfur Compounds during Fermentation of Pinot Noir Grapes
15. Gas Chromatography
16. Gas Chromatography
17. Fat Characterization
18. Flavor and chiral stability of lemon-flavored hard tea during storage
19. Can Electronic Nose Replace Human Nose?─An Investigation of E-Nose Sensor Responses to Volatile Compounds in Alcoholic Beverages
20. Quantitative errors and analytical method improvement of volatile sulfur-containing compounds in Chinese Baijiu
21. Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal
22. Current Practice and Future Trends of Aroma and Flavor Research in Chinese Baijiu
23. Implementation of Stir Bar Sorptive Extraction (SBSE) for the Analysis of Volatile Compounds in Tequila
24. Overview of Distilled Spirits
25. Volatile Phenols in Smoke-Exposed Pinot noir Wines - Biomarkers and Model Prediction
26. Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value
27. Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes
28. 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.
29. Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography–mass spectrometry
30. Volatile Sulfur Compound in Pinot noir Wines Affected by Vineyard Irrigation, Tillage, and Nitrogen Supplementation
31. Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study
32. Evaluation of Sulfur-Based Biostimulants for the Germination of Sclerotium cepivorum Sclerotia and Their Interaction with Soil
33. Blue Light-Mediated, Photocatalyst-Free Decarboxylative Alkylation of Heteroaryl Sulfinimines
34. Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications
35. Gas Chromatography
36. Fat Characterization
37. Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology
38. Gas Chromatography
39. Fat Characterization
40. Response of metal oxide semiconductor E-nose on aroma compounds and its application in Chinese baijiu
41. Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.)
42. Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS
43. Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry
44. Leaf removal's influence on Pinot Noir: basal leaf removal changes chemical and volatile compositions
45. Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu)
46. Tandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu
47. C13-Norisoprenoids in Grape and Wine Affected by Different Canopy Management
48. Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry
49. Sensory characterization of Baijiu pungency by combined time-intensity (TI) and temporal dominance of sensations (TDS)
50. Direct ethanolic extraction of polar lipids and fractional crystallization from whey protein phospholipid concentrate
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.