Shao Quan Liu
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Malolactic fermentation in wine–beyond deacidification
SQ Liu
Journal of applied microbiology 92 (4), 589-601, 2002
Esters and their biosynthesis in fermented dairy products: a review
SQ Liu, R Holland, VL Crow
International Dairy Journal 14 (11), 923-945, 2004
An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications
SQ Liu, GJ Pilone
International journal of food science & technology 35 (1), 49-61, 2000
Fermented foods in a global age: East meets West
JP Tamang, PD Cotter, A Endo, NS Han, R Kort, SQ Liu, B Mayo, ...
Comprehensive Reviews in Food Science and Food Safety 19 (1), 184-217, 2020
Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations
SQ Liu
International journal of food microbiology 83 (2), 115-131, 2003
Coffee fermentation and flavor–An intricate and delicate relationship
LW Lee, MW Cheong, P Curran, B Yu, SQ Liu
Food chemistry 185, 182-191, 2015
Biovalorisation of okara (soybean residue) for food and nutrition
WC Vong, SQ Liu
Trends in Food Science & Technology 52, 139-147, 2016
Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification
R Holland, SQ Liu, VL Crow, ML Delabre, M Lubbers, M Bennett, G Norris
International Dairy Journal 15 (6-9), 711-718, 2005
In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk …
M Ayyash, AK Al-Nuaimi, S Al-Mahadin, SQ Liu
Food chemistry 239, 588-597, 2018
Volatile composition and antioxidant capacity of Arabica coffee
MW Cheong, KH Tong, JJM Ong, SQ Liu, P Curran, B Yu
Food Research International 51 (1), 388-396, 2013
Acetaldehyde metabolism by wine lactic acid bacteria
JP Osborne, R Mira de Orduņa, GJ Pilone, SQ Liu
FEMS Microbiology Letters 191 (1), 51-55, 2000
The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19
AN Olaimat, I Aolymat, M Al-Holy, M Ayyash, M Abu Ghoush, ...
npj Science of Food 4 (1), 17, 2020
Occurrence of arginine deiminase pathway enzymes in arginine catabolism by wine lactic acid bacteria
S Liu, GG Pritchard, MJ Hardman, GJ Pilone
Applied and Environmental Microbiology 61 (1), 310-316, 1995
Soy whey: More than just wastewater from tofu and soy protein isolate industry
JY Chua, SQ Liu
Trends in Food Science & Technology 91, 24-32, 2019
A review: arginine metabolism in wine lactic acid bacteria and its practical significance
SQ Liu, GJ Pilone
Journal of Applied Microbiology 84 (3), 315-327, 1998
Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria
R Mira de Orduņa, SQ Liu, ML Patchett, GJ Pilone
FEMS microbiology Letters 183 (1), 31-35, 2000
Citrulline production and ethyl carbamate (urethane) precursor formation from arginine degradation by wine lactic acid bacteria Leuconostoc oenos and Lactobacillus buchneri
SQ Liu, GG Pritchard, MJ Hardman, GJ Pilone
American Journal of Enology and Viticulture 45 (2), 235-242, 1994
Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice
MW Cheong, SQ Liu, W Zhou, P Curran, B Yu
Food Chemistry 135 (4), 2505-2513, 2012
Growth and Arginine Metabolism of the Wine Lactic Acid Bacteria Lactobacillus buchneri andOenococcus oeni at Different pH Values and Arginine Concentrations
R Mira de Orduña, ML Patchett, SQ Liu, GJ Pilone
Applied and Environmental Microbiology 67 (4), 1657-1662, 2001
Germination Dramatically Increases Isoflavonoid Content and Diversity in Chickpea (Cicer arietinum L.) Seeds
Z Wu, L Song, S Feng, Y Liu, G He, Y Yioe, SQ Liu, D Huang
Journal of agricultural and food chemistry 60 (35), 8606-8615, 2012
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