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

Refined By:
Author:  Liu, S.-Q.
Department:  FOOD SCIENCE & TECHNOLOGY
Subject:  Fermentation

Results 1-14 of 14 (Search time: 0.003 seconds).

Issue DateTitleAuthor(s)
1Feb-2014Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strainsChen, D.; Liu, S.-Q. 
22011Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strainsLi, X.; Yu, B.; Curran, P.; Liu, S.-Q. 
3Sep-2011Dynamics of volatile compounds during longan juice fermentation by three yeasts from the genus williopsisTrinh, T.-T.-T.; Yu, B.; Curran, P.; Liua, S.-Q. 
4Jun-2011Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251Lee, P.-R.; Yu, B.; Curran, P.; Liu, S.-Q. 
52010Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnusTrinh, T.T.T.; Woon, W.Y.; Yu, B.; Curran, P.; Liu, S.-Q. 
62013Effect of precursors on volatile compounds in papaya wine fermented by mixed yeastsLee, P.-R.; Chong, I.S.-M.; Yu, B.; Curran, P.; Liu, S.-Q. 
7Oct-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. 
8Jan-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. 
917-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. 
102011Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakiiLee, P.-R.; Yu, B.; Curran, P.; Liu, S.-Q. 
11Apr-2012Impact of two Williopsis yeast strains on the volatile composition of mango wineLi, X.; Yu, B.; Curran, P.; Liu, S.-Q. 
12Nov-2010Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeastsLee, P.-R.; Yu, B.; Curran, P.; Liu, S.-Q. 
13Mar-2013Manipulation of volatile compound transformation in durian wine by nitrogen supplementationLee, P.-R.; Toh, M.; Yu, B.; Curran, P.; Liu, S.-Q. 
14Aug-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.