Shao-Quan Liu (Shao Quan Liu)

ResearcherID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 11

Top Venues

Foods (Basel, Switzerland)

Journal of fungi (Basel, Switzerland)

Food science of animal resources

Critical reviews in food science and nutrition

National University of Singapore

Massey University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

National University of Singapore

Singapore

Associate Professor :: Food Science and Technology Programme

Education History

Massey University

New Zealand

PHD

Publications

Yunjiao Liu, Yuyun Lu, Shao-Quan Liu
Transforming Spent Coffee Grounds' Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages. Foods (Basel, Switzerland) 12 (6) (2023)
Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu
Utilization of propionic acid bacteria in the biotransformation of soy (tofu) whey: Growth and metabolite changes. Journal of food science (2023)
Houshmand Sharafi, Elahe Divsalar, Zeinab Rezaei, Shao-Quan Liu, Mehran Moradi
The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments. Critical reviews in food science and nutrition (2023)
Yunjiao Liu, Yuyun Lu, Shao-Quan Liu
Transforming Spent Coffee Grounds' Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages. Foods (Basel, Switzerland) 12 (6) (2023)
Nadia S Alkalbani, Tareq M Osaili, Anas A Al-Nabulsi, Reyad S Obaid, Amin N Olaimat, Shao-Quan Liu, Mutamed M Ayyash
In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products. Journal of fungi (Basel, Switzerland) 8 (5) (2022)
Thuy-Linh Nguyen, Mingzhan Toh, Yuyun Lu, Sebastian Ku, Shao-Quan Liu
Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages. Foods (Basel, Switzerland) 11 (3) (2022)
Yuyun Lu, Jun Ning Teo, Shao-Quan Liu
Fermented shellfish condiments: A comprehensive review. Comprehensive reviews in food science and food safety 21 (5) (2022)
Xinzhi Li, Pin-Rou Lee, Fransisca Taniasuri, Shao-Quan Liu
Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodology. Journal of food science and technology 58 (12) (2021)
Mutamed M Ayyash, Amin N Olaimat, Anas A Al-Nabulsi, Shao-Quan Liu
Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity. Food science of animal resources 40 (2) (2020)
Yuyun Lu, Alicia Sarah Yoke Ling Fong, Jian-Yong Chua, Dejian Huang, Pin-Rou Lee, Shao-Quan Liu
The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers. Molecules (Basel, Switzerland) 23 (6) (2018)
Yuyun Lu, Margarete Nawrath, Jingcan Sun, Shao-Quan Liu
Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactis. AMB Express 8 (1) (2018)

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Publication Activity (10 Years)

Top Topics

Top Venues

Shao-Quan Liu (Shao Quan Liu)