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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:  S.-Q. Liu
Department:  FOOD SCIENCE & TECHNOLOGY
Policy:  Open

Results 1-20 of 20 (Search time: 0.013 seconds).

Issue DateTitleAuthor(s)
1Mar-2020Bioactive properties of novel probiotic lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activityAyyash, M.; Olaimat, A.; Al-Nabulsi, A.; Liu, S.-Q. 
217-May-2017Biotransformation of volatiles in fermented osmanthus (Osmanthus fragrans) flowers by yeastYC Xiong; J Luk ; MW Cheong; Philip Curran; S.-Q. Liu ; KH Ng; B Yu
318-Oct-2019Characterisation of volatile and non-volatile compounds in pomelo by gas chromatography-olfactometry, gas chromatography and liquid chromatography-quadrupole time-of-flight mass spectrometryRui Min Vivian Goh; Aileen Pua; S.-Q. Liu ; Benjamin Lassabliere; Kwong-Chee Leong; Jingcan Sun; Hazel Lau; Lay Peng Tan; Wen Lin Zhang; Bin Yu
48-Dec-2020Characterisation of volatile compounds in kumquat and calamansi peel oil extractsRui Min Vivian Goh; Aileen Pua; Shao-Quan Liu ; Benjamin Lassabliere; Kwong-Chee Leong; Jingcan Sun; Lay Peng Tan; Bin Yu
517-May-2013Dietary Restriction Depends on Nutrient Composition to Extend Chronological Lifespan in Budding Yeast Saccharomyces cerevisiaeWu, Z.; Liu, S.Q. ; Huang, D. 
62020Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea thermotoleransJiang, X.; Lu, Y. ; Liu, S.Q. 
72018Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactisLu Y. ; Nawrath M.; Sun J.; Liu S.-Q. 
814-Nov-2023Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for ProbioticsGafar B. Bamigbade; Jadesola F. O. Sanusi; Oluwaseun I. Oyelami; Olujimi M. Daniel; Bisirat Alimi; Kwame Ampofo; Shao Quan Liu ; Nagendra P. Shah; Mutamed Ayyash
92020Identification of key odorants in honeysuckle by headspace-solid phase microextraction and solvent-assisted flavour evaporation with gas chromatography-mass spectrometry and gas chromatograph-olfactometry in combination with chemometricsSu, K.; Zhang, X.; Liu, S.Q. ; Jia, L.; Lassabliere, B.; Ee, K.H.; Pua, A.; Goh, R.M.V.; Sun, J.; Yu, B.; Hu, X.
107-Nov-2013Independent and additive effects of glutamic acid and methionine on yeast longevityWu, Z.; Song, L.; Liu, S.Q. ; Huang, D. 
112017Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environmentToh, M ; Liu, S.Q 
1217-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 
1319-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
142018Potential of three probiotic lactobacilli in transforming star fruit juice into functional beveragesLu, Y. ; Tan, C.-W.; Chen, D.; Liu, S.-Q. 
1513-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.
162019Solid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oilZhang, W.; Zhao, F.; Zhao, F.; Yang, T.; Liu, S. 
172018The 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. 
182020The 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.
191-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 
202019Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce FermentationGao, P.; Xia, W.; Li, X.; Liu, S.