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Shao Quan Liu

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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

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Author:  Liu, S.Q.
Department:  FOOD SCIENCE & TECHNOLOGY
Department:  CHEMISTRY

Results 41-60 of 71 (Search time: 0.007 seconds).

Issue DateTitleAuthor(s)
4117-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. 
422011Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakiiLee, P.-R.; Yu, B.; Curran, P.; Liu, S.-Q. 
432013Impact of pulp on the chemical profile of mango wineLi, X.; Lim, S.L.; Yu, B.; Curran, P.; Liu, S.-Q. 
442014Impact of saccharomyces cerevisiae on viability of probiotic lactobacillus rhamnosus in fermented milk under ambient conditionsSuharja, A.A.S.; Henriksson, A.; Liu, S.-Q. 
45Apr-2012Impact of two Williopsis yeast strains on the volatile composition of mango wineLi, X.; Yu, B.; Curran, P.; Liu, S.-Q. 
467-Nov-2013Independent and additive effects of glutamic acid and methionine on yeast longevityWu, Z.; Song, L.; Liu, S.Q. ; Huang, D. 
472017Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environmentToh, M ; Liu, S.Q 
4831-May-2009Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnusLiu, S.-Q. ; Tsao, M.
49Nov-2010Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeastsLee, P.-R.; Yu, B.; Curran, P.; Liu, S.-Q. 
502013Lipase-catalysed ester synthesis in solvent-free oil system: Is it esterification or transesterification?Sun, J.; Yu, B.; Curran, P.; Liu, S.-Q. 
51Jan-2011Lipase-catalysed synthesis of natural aroma-active 2-phenylethyl esters in coconut creamTan, H.S.G.; Yu, B.; Curran, P.; Liu, S.Q. 
52Sep-2012Lipase-catalysed transesterification of coconut oil with fusel alcohols in a solvent-free systemSun, J.; Yu, B.; Curran, P.; Liu, S.-Q. 
53Nov-2013Mango wine aroma enhancement by pulp contact and β-glucosidaseLi, X.; Lim, S.L.; Yu, B.; Curran, P.; Liu, S.-Q. 
54Mar-2013Manipulation of volatile compound transformation in durian wine by nitrogen supplementationLee, P.-R.; Toh, M.; Yu, B.; Curran, P.; Liu, S.-Q. 
5517-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 
16Aug-2012Non-Saccharomyces yeasts and wine ineLee, P.-R.; Li, X.; Yu, B.; Curran, P.; Liu, S.-Q. 
1715-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. 
182018Potential of three probiotic lactobacilli in transforming star fruit juice into functional beveragesLu, Y. ; Tan, C.-W.; Chen, D.; Liu, S.-Q. 
192013Pressurised liquid extraction of volatile compounds in coffee beanCheong, M.-W.; Tan, A.A.-A.; Liu, S.-Q. ; Curran, P.; Yu, B.
20Jan-2010Production of dairy-based, natural sulphur flavor concentrate by yeast fermentationLiu, S.-Q. ; Crow, V.L.