Biblio

M. C. Qian, Fang, Y., and Shellie, K., “Volatile composition of Merlot wine from different vine water status.”, J Agric Food Chem, vol. 57, no. 16, pp. 7459-63, 2009.

Y. Fang and Qian, M. C., “Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.”, J Chromatogr A, vol. 1080, no. 2, pp. 177-85, 2005.

Y. Fang and Qian, M. C., “Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.”, J Agric Food Chem, vol. 54, no. 22, pp. 8567-73, 2006.

J. J. Moreno, Cerpa-Calderón, F., Cohen, S. D., Fang, Y., Qian, M., and Kennedy, J. A., “Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine.”, Food Chem, vol. 109, no. 4, pp. 755-62, 2008.

Y. Fang and Qian, M. C., “Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)”, Flavour and Fragrance Journal, vol. 20, no. 1, pp. 22 - 29, 2005.

Y. Fang and Qian, M. C., ACS Symposium SeriesFlavor Chemistry of Wine and Other Alcoholic BeveragesDevelopment of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 81 - 99.

Y. Fang and Qian, M. C., Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 101 - 115.