Browsing by Author LIU SHAO QUAN

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Issue DateTitleAuthor(s)
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. 
31-May-2009Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnusLiu, S.-Q. ; Tsao, M.
Nov-2010Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeastsLee, P.-R.; Yu, B.; Curran, P.; Liu, S.-Q. 
2013Lipase-catalysed ester synthesis in solvent-free oil system: Is it esterification or transesterification?Sun, J.; Yu, B.; Curran, P.; Liu, S.-Q. 
Jan-2011Lipase-catalysed synthesis of natural aroma-active 2-phenylethyl esters in coconut creamTan, H.S.G.; Yu, B.; Curran, P.; Liu, S.Q. 
Sep-2012Lipase-catalysed transesterification of coconut oil with fusel alcohols in a solvent-free systemSun, J.; Yu, B.; Curran, P.; Liu, S.-Q. 
Nov-2013Mango wine aroma enhancement by pulp contact and β-glucosidaseLi, X.; Lim, S.L.; Yu, B.; Curran, P.; Liu, S.-Q. 
Nov-2013Mango wine aroma enhancement by pulp contact and β-glucosidaseLi, X.; Lim, S.L.; Yu, B.; Curran, P.; Liu, S.-Q. 
Mar-2013Manipulation of volatile compound transformation in durian wine by nitrogen supplementationLee, P.-R.; Toh, M.; Yu, B.; Curran, P.; Liu, S.-Q. 
17-Aug-2017Modulation of grape wine flavor via the sequential inoculation of Williopsis saturnus and Saccharomyces cerevisiaeYuyun Lu ; Jannice Chew Hui Peh; Pin Rou Lee; S.-Q. Liu 
Aug-2012Non-Saccharomyces yeasts and wine ineLee, P.-R.; Li, X.; Yu, B.; Curran, P.; Liu, S.-Q. 
15-Dec-2012Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipaseSun, J.; Yu, B.; Curran, P.; Liu, S.-Q. 
2013Pressurised liquid extraction of volatile compounds in coffee beanCheong, M.-W.; Tan, A.A.-A.; Liu, S.-Q. ; Curran, P.; Yu, B.
Jan-2010Production of dairy-based, natural sulphur flavor concentrate by yeast fermentationLiu, S.-Q. ; Crow, V.L.
15-Oct-2010Production of flavour-active methionol from methionine metabolism by yeasts in coconut creamSeow, Y.-X.; Ong, P.K.C.; Liu, S.-Q. 
Sep-2009Production of natural fruity flavour in dairy foodsLiu, S.-Q. ; Crow, V.L.; Holland, R.
Oct-2010Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnusLee, P.-R.; Ong, Y.-L.; Yu, B.; Curran, P.; Liu, S.-Q.