Browsing by Author LIU SHAO QUAN

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Showing results 51 to 68 of 68 < previous 
Issue DateTitleAuthor(s)
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. 
15-Dec-2011Quantitative analysis of volatiles in transesterified coconut oil by headspace-solid-phase microextraction-gas chromatography-mass spectrometrySun, J.; Yu, B.; Curran, P.; Liu, S.-Q. 
2013Simultaneous quantitation of volatile compounds in citrus beverage through stir bar sorptive extraction coupled with thermal desorption-programmed temperature vaporizationCheong, M.W.; Lee, J.Y.K.; Liu, S.Q. ; Zhou, W. ; Nie, Y.; Kleine-Benne, E.; Curran, P.; Yu, B.
Apr-2013Sugars, organic acids, and phenolic acids of exotic seasonable tropical fruitsLee, P.-R.; Tan, R.-M.; Yu, B.; Curran, P.; Liu, S.-Q. 
2014Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oilLi, C.; Sun, J.; Fu, C.; Yu, B.; Liu, S.Q. ; Li, T.; Huang, D. 
2018The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffersLu Y. ; Fong A.S.Y.L.; Chua J.-Y.; Huang D. ; Lee P.-R.; Liu S.-Q. 
Apr-2013Volatile composition and antioxidant capacity of Arabica coffeeCheong, M.W.; Tong, K.H.; Ong, J.J.M.; Liu, S.Q. ; Curran, P.; Yu, B.
Aug-2012Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeastsTan, A.W.J.; Lee, P.-R.; Seow, Y.-X.; Ong, P.K.C.; Liu, S.-Q. 
Jul-2013Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiaeLee, P.-R.; Kho, S.H.C.; Yu, B.; Curran, P.; Liu, S.-Q.