Showing 1 - 20 results of 43 for search 'Shao Quan Liu', query time: 0.07s Refine Results
  1. 1
    Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate

    Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate by Xing Zhang, Shao-Quan Liu

    Published 2024-03-01
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  2. 2
    Special Issue “Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety”

    Special Issue “Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety” by Mutamed Ayyash, Shao-Quan Liu

    Published 2023-05-01
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  3. 3
    Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment

    Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment by Mingzhan Toh, Shao Quan Liu

    Published 2017-07-01
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  4. 4
    Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production

    Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production by Xing Zhang, Xinzhi Li, Shao-Quan Liu

    Published 2023-08-01
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  5. 5
    Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

    Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus by Shao-Quan Liu, Althea Ying Hui Quek

    Published 2016-01-01
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  6. 6
    Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel Alcoholic Beverages

    Transforming Spent Coffee Grounds’ Hydrolysates with Yeast <i>Lachancea thermotolerans</i> and Lactic Acid Bacterium <i>Lactiplantibacillus plantarum</i> to Develop Potential Novel... by Yunjiao Liu, Yuyun Lu, Shao-Quan Liu

    Published 2023-03-01
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  7. 7
    Dietary restriction depends on nutrient composition to extend chronological lifespan in budding yeast Saccharomyces cerevisiae.

    Dietary restriction depends on nutrient composition to extend chronological lifespan in budding yeast Saccharomyces cerevisiae. by Ziyun Wu, Shao Quan Liu, Dejian Huang

    Published 2013-01-01
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  8. 8
    Growth, Substrate, and Metabolite Changes of Probiotic <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> in Soy (Tofu) Whey

    Growth, Substrate, and Metabolite Changes of Probiotic <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> in Soy (Tofu) Whey by Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu

    Published 2023-12-01
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  9. 9
    Growth and metabolic behavior of probiotic Bifidobacterium longum subsp. longum in minimally supplemented soy (tofu) whey

    Growth and metabolic behavior of probiotic Bifidobacterium longum subsp. longum in minimally supplemented soy (tofu) whey by Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu

    Published 2023-12-01
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  10. 10
    Independent and additive effects of glutamic acid and methionine on yeast longevity.

    Independent and additive effects of glutamic acid and methionine on yeast longevity. by Ziyun Wu, Lixia Song, Shao Quan Liu, Dejian Huang

    Published 2013-01-01
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  11. 11
    Enhancing food safety in soybean fermentation through strategic implementation of starter cultures

    Enhancing food safety in soybean fermentation through strategic implementation of starter cultures by Xin Hui Chin, Hosam Elhalis, Yvonne Chow, Shao Quan Liu

    Published 2024-01-01
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  12. 12
    Fractionating the Flavonoids in <i>Lonicerae japonicae</i> Flos and <i>Lonicerae flos</i> via Solvent Extraction Coupled with Automated Solid-Phase Extraction

    Fractionating the Flavonoids in <i>Lonicerae japonicae</i> Flos and <i>Lonicerae flos</i> via Solvent Extraction Coupled with Automated Solid-Phase Extraction by Lingyi Li, Shanbo Zhang, Bin Yu, Shao Quan Liu, Yancai Xiong

    Published 2024-11-01
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  13. 13
    UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

    UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V by Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu

    Published 2022-01-01
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  14. 14
    Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates

    Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates by Yunjiao Liu, Xin Yi Chua, Wenjiang Dong, Yuyun Lu, Shao-Quan Liu

    Published 2022-01-01
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  15. 15
    Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages

    Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages by Thuy-Linh Nguyen, Mingzhan Toh, Yuyun Lu, Sebastian Ku, Shao-Quan Liu

    Published 2022-01-01
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  16. 16
    Metabolomics analysis of okara probiotic beverages fermented with Lactobacillus gasseri and Limosilactobacillus fermentum by LC-QTOF-MS/MS

    Metabolomics analysis of okara probiotic beverages fermented with Lactobacillus gasseri and Limosilactobacillus fermentum by LC-QTOF-MS/MS by Zihan Gao, Melody Chang Zhou, Jing Lin, Yuyun Lu, Shao Quan Liu

    Published 2024-03-01
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  17. 17
    Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment

    Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment by Rebecca Yinglan Zhou, Xin Huang, Zhihao Liu, Jian-Yong Chua, Shao-Quan Liu

    Published 2022-01-01
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  18. 18
    Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts

    Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts by Pin-Rou Lee, Irene Siew-May Chong, Bin Yu, Philip Curran, Shao-Quan Liu

    Published 2013-01-01
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  19. 19
    Yeast-Lactobacillus Co-Cultures as in situ Ethanol Producers for Flavor Ester Synthesis using Lipase in Fermented Milks

    Yeast-Lactobacillus Co-Cultures as in situ Ethanol Producers for Flavor Ester Synthesis using Lipase in Fermented Milks by Maryam Shojaei Zinjanab, Mohammad Taghi Golmakani, Mohammad Hadi Eskandari, Mingzhan Toh, Shao Quan Liu

    Published 2021-03-01
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  20. 20
    Effect of Co-Fermentation of <i>Saccharomyces boulardii</i> CNCM-I745 with Four Different Probiotic Lactobacilli in Coffee Brews on Cell Viabilities and Metabolic Activities

    Effect of Co-Fermentation of <i>Saccharomyces boulardii</i> CNCM-I745 with Four Different Probiotic Lactobacilli in Coffee Brews on Cell Viabilities and Metabolic Activities by Mei Zhi Alcine Chan, Li Ting Tan, Shermaine Wan Qing Heng, Shao Quan Liu

    Published 2023-02-01
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