1. ScholarBank@NUS

Shao Quan Liu

rp01866

Collaboration Map View Statistics Email Alert RSS Feed

Profile

Full Name
Shao Quan Liu
Variants
Liu, S.Q.
Liu Shao Quan
Liu S.Q
Liua, S.-Q.
Liu, S.-Q.
Liu, S.
 
Main Affiliation
 
Faculty
 
Email
fstlsq@nus.edu.sg
 

Publications

Results 61-80 of 80 (Search time: 0.005 seconds).

Issue DateTitleAuthor(s)
6119-Dec-2023Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysatesZhiqing Zhang; Pei Gao; Qixing Jiang; Zifeng Zhang; Xiaojing Zhang; Fang Yang; Peipei Yu; Shaoquan Liu ; Xia Wenshui
622018Potential of three probiotic lactobacilli in transforming star fruit juice into functional beveragesLu, Y. ; Tan, C.-W.; Chen, D.; Liu, S.-Q. 
6313-Oct-2021Potential Probiotic Pediococcus pentosaceus M41 Modulates Its Proteome Differentially for Tolerances Against Heat, Cold, Acid, and Bile StressesBaig, Mohd Affan; Turner, Mark S.; Liu, Shao-Quan ; Al-Nabulsi, Anas A.; Shah, Nagendra P.; Ayyash, Mutamed M.
642013Pressurised liquid extraction of volatile compounds in coffee beanCheong, M.-W.; Tan, A.A.-A.; Liu, S.-Q. ; Curran, P.; Yu, B.
65Jan-2010Production of dairy-based, natural sulphur flavor concentrate by yeast fermentationLiu, S.-Q. ; Crow, V.L.
6615-Oct-2010Production of flavour-active methionol from methionine metabolism by yeasts in coconut creamSeow, Y.-X.; Ong, P.K.C.; Liu, S.-Q. 
67Sep-2009Production of natural fruity flavour in dairy foodsLiu, S.-Q. ; Crow, V.L.; Holland, R.
68Oct-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. 
6915-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. 
702013Simultaneous 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.
712019Solid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oilZhang, W.; Zhao, F.; Zhao, F.; Yang, T.; Liu, S. 
72Apr-2013Sugars, organic acids, and phenolic acids of exotic seasonable tropical fruitsLee, P.-R.; Tan, R.-M.; Yu, B.; Curran, P.; Liu, S.-Q. 
732014Synthesis 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. 
742018The 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. 
752020The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19Olaimat, A.N.; Aolymat, I.; Al-Holy, M.; Ayyash, M.; Abu Ghoush, M.; Al-Nabulsi, A.A.; Osaili, T.; Apostolopoulos, V.; Liu, S.-Q. ; Shah, N.P.
761-Jan-2021The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extractsLiu, Yunjiao; Lu, Yuyun ; Liu, Shao Quan 
772019Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce FermentationGao, P.; Xia, W.; Li, X.; Liu, S. 
78Apr-2013Volatile composition and antioxidant capacity of Arabica coffeeCheong, M.W.; Tong, K.H.; Ong, J.J.M.; Liu, S.Q. ; Curran, P.; Yu, B.
79Aug-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. 
80Jul-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.