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Found 7 results
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Xu, Yan
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Book
W. Fan
,
Xu, Y.
, and
Qian, M. C.
,
Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry
, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 303 - 338.
Journal Article
S. Chen
,
Xu, Y.
, and
Qian, M. C.
,
“
Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
”
,
J Agric Food Chem
, vol. 61, no. 47, pp. 11295-302, 2013.
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.
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.
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. 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.
R. Zhang
,
Wu, Q.
,
Xu, Y.
, and
Qian, M. C.
,
“
Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits.
”
,
J Food Sci
, vol. 79, no. 10, pp. C1907-15, 2014.