Liu, Shao Quan

Fermented foods in a global age: east meets West

Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S. Q., Mayo, B., Westerik, N., & Hutkins, R. (2020) · Comprehensive Reviews in Food Science and Food Safety

Probiotics and Fermented FoodsFood Nutrient Composition and Product Development

Cited by 719

Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee

Lee, L. W., Tay, G. Y., Cheong, M. W., Curran, P., Yu, B., & Liu, S. Q. (2017) · LWT

Coffee research and impactsFermentation and Sensory Analysis

Cited by 84

Volatile sulphur compounds and pathways of l-methionine catabolism in Williopsis yeasts

Tan, A. W. J., Lee, P.-R., Seow, Y.-X., Ong, P. K. C., & Liu, S.-Q. (2012) · Applied Microbiology and Biotechnology

Fermentation and Sensory AnalysisPolyamine Metabolism and Applications

Cited by 26

Effects of different inoculation strategies of Saccharomyces cerevisiae and Williopsis saturnus on chemical components of mango wine

Lu, Y., Chan, L.-J., Li, X., & Liu, S.-Q. (2018) · LWT

Fermentation and Sensory AnalysisYeasts and Rust Fungi Studies

Cited by 23