Browsing by Author LIU SHAO QUAN

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Issue DateTitleAuthor(s)
30-Sep-2009Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditionsLiu, S.-Q. ; Tsao, M.
2010Enhancing stability of lactic acid bacteria and probiotics by Williopsis saturnus var. saturnus in fermented milksLiu, S.-Q. ; Tsao, M.
2015Ester Synthesis in Aqueous Media by Lipase: Alcoholysis, Esterification and Substrate HydrophobicitySun Jingcan; Liu Shao Quan 
2015Evaluation of the performance of Torulaspora delbrueckii, Williopsis saturnus, and Kluyveromyces lactis in lychee wine fermentationChen, D.; Yap, Z.Y.; Liu, S.-Q. 
Oct-2010Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeastsLee, P.-R.; Ong, Y.-L.; Yu, B.; Curran, P.; Liu, S.-Q. 
Dec-2013Fermentation of coconut water by probiotic strains Lactobacillus acidophilus L10 and Lactobacillus casei L26Lee, P.-R.; Boo, C.X.; Liu, S.-Q. 
1-Aug-2012Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakiiLi, X.; Chan, L.J.; Yu, B.; Curran, P.; Liu, S.-Q. 
16-Mar-2011Flavor and Sensory Characteristics of VegetablesOng, P.K.C.; Liu, S.Q. 
Jun-2012Formation of aroma compounds during longan juice fermentation by williopsis saturnus var. saturnus with the addition of selected amino acidsTrinh, T.-T.-T.; Yu, B.; Curran, P.; Liu, S.-Q. 
Oct-2011Formation of Volatile Sulfur-Containing Compounds by Saccharomyces cerevisiae in Soymilk Supplemented with L-methionineQuek, J.M.B.; Seow, Y.-X.; Ong, P.K.C.; Liu, S.-Q. 
5-Sep-2012Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seedsWu, Z.; Song, L.; Feng, S.; Liu, Y.; He, G.; Yioe, Y.; Liu, S.Q. ; Huang, D. 
Jan-2011Growth and fermentation kinetics of a mixed culture of Saccharomyces cerevisiae var. bayanus and Williopsis saturnus var. saturnus at different ratios in longan juice (Dimocarpus longan Lour.)Trinh, T.; Woon, W.Y.; Yu, B.; Curran, P.; Liu, S. 
Nov-2011Identification of aroma-active compounds in malaysian pomelo (Citrus grandis (L.) Osbeck) peel by gas chromatography-olfactometryCheong, M.-W.; Liu, S.-Q. ; Yeo, J.; Chionh, H.-K.; Pramudya, K.; Curran, P.; Yu, B.
17-Jan-2014Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.fermChen, D.; Chia, J.Y.; Liu, S.-Q. 
2011Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakiiLee, P.-R.; Yu, B.; Curran, P.; Liu, S.-Q. 
2013Impact of pulp on the chemical profile of mango wineLi, X.; Lim, S.L.; Yu, B.; Curran, P.; Liu, S.-Q. 
2014Impact of saccharomyces cerevisiae on viability of probiotic lactobacillus rhamnosus in fermented milk under ambient conditionsSuharja, A.A.S.; Henriksson, A.; Liu, S.-Q. 
Apr-2012Impact of two Williopsis yeast strains on the volatile composition of mango wineLi, X.; Yu, B.; Curran, P.; Liu, S.-Q. 
7-Nov-2013Independent and additive effects of glutamic acid and methionine on yeast longevityWu, Z.; Song, L.; Liu, S.Q. ; Huang, D. 
2017Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environmentToh, M ; Liu, S.Q