Browsing by Author LIU SHAO QUAN

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Issue DateTitleAuthor(s)
Nov-2011A high throughput screening assay for determination of chronological lifespan of yeastWu, Z.; Song, L.; Liu, S.Q. ; Huang, D. 
Nov-2012Biocatalytic conversion of coconut oil to natural flavor esters optimized with response surface methodologySun, J.; Chin, J.H.; Zhou, W. ; Yu, B.; Curran, P.; Liu, S.-Q. 
Sep-2009Biocontrol of dairy moulds by antagonistic dairy yeast Debaryomyces hansenii in yoghurt and cheese at elevated temperaturesLiu, S.-Q. ; Tsao, M.
2010Biocontrol of spoilage yeasts and moulds by Williopsis saturnus var. saturnus in yoghurtLiu, S.Q. ; Tsao, M.
Oct-2013Biosynthesis of flavor esters in coconut cream through coupling fermentation and lipase-catalyzed biocatalysisSun, J.; Lim, Y.; Liu, S.-Q. 
Apr-2012Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnusLee, P.-R.; Saputra, A.; Yu, B.; Curran, P.; Liu, S.-Q. 
17-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
15-Sep-2012Characterisation of calamansi (Citrus microcarpa). Part I: Volatiles, aromatic profiles and phenolic acids in the peelCheong, M.W.; Chong, Z.S.; Liu, S.Q. ; Zhou, W. ; Curran, P.; Yu, B.
15-Sep-2012Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles, physicochemical properties and non-volatiles in the juiceCheong, M.W.; Zhu, D.; Sng, J.; Liu, S.Q. ; Zhou, W. ; Curran, P.; Yu, B.
Mar-2011Characterization of volatile compounds and aroma profiles of Malaysian Pomelo (Citrus grandis (L.) Osbeck) blossom and peelCheong, M.-W.; Loke, X.-Q.; Liu, S.-Q. ; Pramudya, K.; Curran, P.; Yu, B.
1-Jul-2014Chemical and enzymatic synthesis of a library of 2-phenethyl esters and their sensory attributesLi, C.; Sun, J.; Li, T.; Liu, S.-Q. ; Huang, D. 
Feb-2014Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strainsChen, D.; Liu, S.-Q. 
2011Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strainsLi, X.; Yu, B.; Curran, P.; Liu, S.-Q. 
15-Dec-2012Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juiceCheong, M.W.; Liu, S.Q. ; Zhou, W. ; Curran, P.; Yu, B.
2015Coffee fermentation and flavor - An intricate and delicate relationshipLee L.W; Cheong M.W; Curran P; Yu B; Liu S.Q 
Dec-2013Determination of Flavor Esters in Enzymatically Transformed Coconut OilSun, J.; Chin, J.H.; Yu, B.; Curran, P.; Liu, S.-Q. 
17-May-2013Dietary Restriction Depends on Nutrient Composition to Extend Chronological Lifespan in Budding Yeast Saccharomyces cerevisiaeWu, Z.; Liu, S.Q. ; Huang, D. 
Sep-2011Dynamics of volatile compounds during longan juice fermentation by three yeasts from the genus williopsisTrinh, T.-T.-T.; Yu, B.; Curran, P.; Liua, S.-Q. 
Jun-2011Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251Lee, P.-R.; Yu, B.; Curran, P.; Liu, S.-Q. 
2010Effect of L-isoleucine and L-phenylalanine addition on aroma compound formation during longan juice fermentation by a co-culture of Saccharomyces cerevisiae and Williopsis saturnusTrinh, T.T.T.; Woon, W.Y.; Yu, B.; Curran, P.; Liu, S.-Q.