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M. C. Quincke, C. Peterson, J., Zemetra, R. S., Hansen, J. L., Chen, J., Riera-Lizarazu, O., and Mundt, C. C., Quantitative trait loci analysis for resistance to Cephalosporium stripe, a vascular wilt disease of wheat, Theoretical and Applied Genetics, vol. 12, no. 7, pp. 1339 - 1349, 2011.
L. E. Quierolo and Shriver, A. L., The Role of Pacific Groundfish in International Groundfish Trade: Reports 2, 3 and 4, NOAA Cooperative Agreement, 1992.
N. Quezada and Cherian, G., Lipid characterization and antioxidant status of the seeds and meals of Camelina sativa and flax, European Journal of Lipid Science and Technology, no. 8, pp. 974 - 982, 2012.
Y. Qu, Lytle, K. A., Traber, M. G., and Bobe, G., Depleted serum vitamin E concentrations precede left displaced abomasum in early-lactation dairy cows, Journal of Dairy Science, vol. 96, no. 5, pp. 3012 - 3022, 2013.
M. C. Qian and Wang, Y., Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) Blackberries, Journal of Food Science, vol. 70, no. 1, pp. 13-20, 2005.
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.
M. C. Qian, Shellhammer, T. H., and Wolfe, P., The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction, vol. 1104, pp. 203 - 215, 2012.
M. C. Qian and Reineccius, G., Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry., J Dairy Sci, vol. 85, no. 6, pp. 1362-9, 2002.
M. C. Qian, Fan, X., and Mahattanatawee, F., Volatile Sulfur Compounds in Food, in ACS Symposium Series, Washington DC: ACS Books, 2011.
E. Yang, Zhao, Y., and Qian, M. C., Effect of Edible Coating on Volatile Compounds of Hardy Kiwifruit during Storage, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 79 - 94.
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.
M. C. Qian, Nelson, C., and Bloomer, S., Evaluation of Fat-Derived Aroma Compounds in Blue Cheese by Dynamic Headspace GC/Olfactometry MS, Journal of the American Oil Chemists' Society, vol. 79, no. 7, pp. 663-7, 2002.
M. Qian, Rimando, A. M., and , Flavor and health benefits of small fruits. American Chemical Society, 2010.
X. Du and Qian, M. C., Fractionation and Identification of Aroma-Active Constituents in Thornless Trailing ‘Black Diamond’ Blackberry, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 45 - 61.
M. C. Qian and Reineccius, G., Determination of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace -gas chromatography/olfactometry, Flavour and Fragrance, vol. 18, pp. 253-260, 2003.
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.
M. Qian and Reineccius, G. A., Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value., J Dairy Sci, vol. 86, no. 3, pp. 770-6, 2003.
M. Qian and Shellhammer, T., Flavor chemistry of wine and other alcoholic beverages. American Chemical Society, 2012.
X. Du and Qian, M. C., Flavor Chemistry of Small Fruits: Blackberry, Raspberry, and Blueberry, vol. 1035. Washington, DC: American Chemical Society, 2010, pp. 27 - 43.
M. C. Qian, Burbank, H., and Wang, Y., Pre-separation technique for flavor analysis, in Sensory-Directed Flavor Analysis, R. Marsili, Ed. 2006, pp. 111-154.
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.
M. C. Qian and Reineccius, G., Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese, Journal of Food Science, vol. 68, no. 3, pp. 794 - 798, 2003.
M. C. Qian, He, J., Peck, J., and Soles, R., Comparison of Screw Cap and Cork Closure Effect on Volatile Sulfur Development during Post-Bottle Ageing, in Flavour Science, Elsevier, 2014, pp. 267–271.
P. M. Davis and Qian, M. C., Progress on Volatile Sulfur Compound Analysis in Wine, vol. 1068. Washington, DC: American Chemical Society, 2011, pp. 93 - 115.
M. C. Qian and Burbank, H., Hard cheese-Parmesan cheese, in Improving the Flavour of Cheese, B. C. Weimer, Ed. 2007, pp. 421-443.

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