| Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis W Fan, MC Qian Journal of agricultural and food chemistry 54 (7), 2695-2704, 2006 | 542 | 2006 |
| Headspace solid phase microextraction and gas chromatography− olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu” liquors W Fan, MC Qian Journal of Agricultural and Food Chemistry 53 (20), 7931-7938, 2005 | 357 | 2005 |
| Identification of aroma compounds in Chinese ‘Yanghe Daqu’liquor by normal phase chromatography fractionation followed by gas chromatography [sol] olfactometry W Fan, MC Qian Flavour and fragrance journal 21 (2), 333-342, 2006 | 346 | 2006 |
| Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography–olfactometry, quantitative measurements, aroma recombination, and omission studies W Gao, W Fan, Y Xu Journal of agricultural and food chemistry 62 (25), 5796-5804, 2014 | 334 | 2014 |
| Characterization of pyrazines in some Chinese liquors and their approximate concentrations W Fan, Y Xu, Y Zhang Journal of Agricultural and Food Chemistry 55 (24), 9956-9962, 2007 | 225 | 2007 |
| Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction Y Xu, W Fan, MC Qian Journal of Agricultural and Food Chemistry 55 (8), 3051-3057, 2007 | 225 | 2007 |
| Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis X Wang, W Fan, Y Xu European Food Research and Technology 239, 813-825, 2014 | 207 | 2014 |
| Characterization of volatile and semi‐volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography‐mass spectrometry T Luo, W Fan, Y Xu Journal of the Institute of Brewing 114 (2), 172-179, 2008 | 185 | 2008 |
| Traditional chinese biotechnology Y Xu, D Wang, WL Fan, XQ Mu, J Chen Biotechnology in China II: chemicals, energy and environment, 189-233, 2010 | 173 | 2010 |
| Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography–olfactometry, quantitative measurements, aroma recombination, and omission studies H Fan, W Fan, Y Xu Journal of agricultural and food chemistry 63 (14), 3660-3668, 2015 | 172 | 2015 |
| Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction X Mo, Y Xu, W Fan Journal of Agricultural and Food Chemistry 58 (4), 2462-2469, 2010 | 172 | 2010 |
| Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography–mass spectrometry W Fan, H Shen, Y Xu Journal of the Science of Food and Agriculture 91 (7), 1187-1198, 2011 | 170 | 2011 |
| Profile of volatile compounds in 11 brandies by headspace solid‐phase microextraction followed by gas chromatography‐mass spectrometry Y Zhao, Y Xu, J Li, W Fan, W Jiang Journal of food science 74 (2), C90-C99, 2009 | 120 | 2009 |
| High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach BF Zhu, Y Xu, WL Fan Journal of Industrial Microbiology and Biotechnology 37 (2), 179-186, 2010 | 114 | 2010 |
| Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties Grapes W Fan, Y Xu, W Jiang, J Li Journal of food science 75 (1), S81-S88, 2010 | 101 | 2010 |
| Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors H Du, W Fan, Y Xu Journal of agricultural and food chemistry 59 (15), 8331-8337, 2011 | 94 | 2011 |
| Determination of odor thresholds of volatile aroma compounds in baijiu by a forced-choice ascending concentration series method of limits W Fan, Y Xu Liquor Making 38 (4), 80-84, 2011 | 92 | 2011 |
| Changes in volatile compounds of Chinese rice wine wheat Qu during fermentation and storage X Mo, W Fan, Y Xu Journal of the Institute of Brewing 115 (4), 300-307, 2009 | 83 | 2009 |
| Determination of Chinese liquors from different geographic origins by combination of mass spectrometry and chemometric technique P Cheng, W Fan, Y Xu Food Control 35 (1), 153-158, 2014 | 77 | 2014 |
| Identification of aroma compounds in Chinese “Moutai” and “Langjiu” liquors by normal phase liquid chromatography fractionation followed by gas chromatography/olfactometry W Fan, Y Xu, MC Qian Flavor chemistry of wine and other alcoholic beverages, 303-338, 2012 | 76 | 2012 |
Michael QianOregon State UniversityVerified email at oregonstate.edu