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Found 12 results
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2018
C. D. Hahn
,
Lafontaine, S. R.
,
Pereira, C. B.
, and
Shellhammer, T.
,
“
Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers.
”
,
J Agric Food Chem
, vol. 66, no. 13, pp. 3505-3513, 2018.
2016
F. Yuan
and
Qian, M. C.
,
“
Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.
”
,
Food Chem
, vol. 192, pp. 633-41, 2016.
2014
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.
2013
C. D. Curtin
,
Langhans, G.
,
Henschke, P. A.
, and
Grbin, P. R.
,
“
Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.
”
,
Food Microbiol
, vol. 36, no. 2, pp. 241-7, 2013.
J. Lim
and
Padmanabhan, A.
,
“
Retronasal olfaction in vegetable liking and disliking.
”
,
Chem Senses
, vol. 38, no. 1, pp. 45-55, 2013.
2012
T. M. Brown
,
Cerruto-Noya, C. A.
,
Schrader, K. K.
,
Kleinholz, C. W.
, and
DeWitt, C. A. Mireles
,
“
Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product.
”
,
J Food Sci
, vol. 77, no. 10, pp. S377-83, 2012.
J. J. Baert
,
De Clippeleer, J.
,
Hughes, P. S.
,
De Cooman, L.
, and
Aerts, G.
,
“
On the origin of free and bound staling aldehydes in beer.
”
,
J Agric Food Chem
, vol. 60, no. 46, pp. 11449-72, 2012.
2010
C. Ou
,
Du, X.
,
Shellie, K.
,
Ross, C.
, and
Qian, M. C.
,
“
Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film.
”
,
J Agric Food Chem
, vol. 58, no. 24, pp. 12890-8, 2010.
2007
P. A. Vazquez-Landaverde
and
Qian, M. C.
,
“
Antioxidant impacts on volatile formation in high-pressure-processed milk.
”
,
J Agric Food Chem
, vol. 55, no. 22, pp. 9183-8, 2007.
P. A. Vazquez-Landaverde
,
Qian, M. C.
, and
Torres, J. A.
,
“
Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
”
,
J Food Sci
, vol. 72, no. 7, pp. E389-98, 2007.
R. R. Jetti
,
Yang, E.
,
Kurnianta, A.
,
Finn, C. E.
, and
Qian, M. C.
,
“
Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.
”
,
J Food Sci
, vol. 72, no. 7, pp. S487-96, 2007.
2006
T. Ren
and
Su, Y. - C.
,
“
Effects of electrolyzed oxidizing water treatment on reducing Vibrio parahaemolyticus and Vibrio vulnificus in raw oysters.
”
,
J Food Prot
, vol. 69, no. 8, pp. 1829-34, 2006.