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 41-60 of 80 (Search time: 0.006 seconds).

Issue DateTitleAuthor(s)
4114-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
42Nov-2011Identification of aroma-active compounds in malaysian pomelo (Citrus grandis (L.) Osbeck) peel by gas chromatography-olfactometryCheong, M.-W.; Liu, S.-Q. ; Yeo, J.; Chionh, H.-K.; Pramudya, K.; Curran, P.; Yu, B.
432020Identification 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.
4417-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. 
452011Impact of amino acid addition on aroma compounds in papaya wine fermented with Williopsis mrakiiLee, P.-R.; Yu, B.; Curran, P.; Liu, S.-Q. 
462013Impact of pulp on the chemical profile of mango wineLi, X.; Lim, S.L.; Yu, B.; Curran, P.; Liu, S.-Q. 
472014Impact of saccharomyces cerevisiae on viability of probiotic lactobacillus rhamnosus in fermented milk under ambient conditionsSuharja, A.A.S.; Henriksson, A.; Liu, S.-Q. 
48Apr-2012Impact of two Williopsis yeast strains on the volatile composition of mango wineLi, X.; Yu, B.; Curran, P.; Liu, S.-Q. 
497-Nov-2013Independent and additive effects of glutamic acid and methionine on yeast longevityWu, Z.; Song, L.; Liu, S.Q. ; Huang, D. 
502017Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environmentToh, M ; Liu, S.Q 
5131-May-2009Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnusLiu, S.-Q. ; Tsao, M.
52Nov-2010Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeastsLee, P.-R.; Yu, B.; Curran, P.; Liu, S.-Q. 
532013Lipase-catalysed ester synthesis in solvent-free oil system: Is it esterification or transesterification?Sun, J.; Yu, B.; Curran, P.; Liu, S.-Q. 
54Jan-2011Lipase-catalysed synthesis of natural aroma-active 2-phenylethyl esters in coconut creamTan, H.S.G.; Yu, B.; Curran, P.; Liu, S.Q. 
55Sep-2012Lipase-catalysed transesterification of coconut oil with fusel alcohols in a solvent-free systemSun, J.; Yu, B.; Curran, P.; Liu, S.-Q. 
56Nov-2013Mango wine aroma enhancement by pulp contact and β-glucosidaseLi, X.; Lim, S.L.; Yu, B.; Curran, P.; Liu, S.-Q. 
57Mar-2013Manipulation of volatile compound transformation in durian wine by nitrogen supplementationLee, P.-R.; Toh, M.; Yu, B.; Curran, P.; Liu, S.-Q. 
5817-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 
59Aug-2012Non-Saccharomyces yeasts and wine ineLee, P.-R.; Li, X.; Yu, B.; Curran, P.; Liu, S.-Q. 
6015-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.