Hasil Pencarian - Shao-Quan Liu

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  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 oleh Xing Zhang, Shao-Quan Liu

    Diterbitkan 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” oleh Mutamed Ayyash, Shao-Quan Liu

    Diterbitkan 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 oleh Mingzhan Toh, Shao Quan Liu

    Diterbitkan 2017-07-01
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  4. 4
    The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts

    The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical c... oleh Yunjiao Liu, Yuyun Lu, Shao Quan Liu

    Diterbitkan 2021-01-01
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  5. 5
    Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production

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

    Diterbitkan 2023-08-01
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  6. 6
    Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with <i>Saccharomyces cerevisiae</i>, <i>Torulaspora delbrueckii</i> and <i>Lachancea thermotolerans</i>

    Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with <i>Saccharomyces cerevisiae</i>, <i>Torulaspora delbrueckii</i> an... oleh Xiaohui Jiang, Yuyun Lu, Shao Quan Liu

    Diterbitkan 2020-02-01
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  7. 7
    Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

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

    Diterbitkan 2016-01-01
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  8. 8
    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... oleh Yunjiao Liu, Yuyun Lu, Shao-Quan Liu

    Diterbitkan 2023-03-01
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  9. 9
    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. oleh Ziyun Wu, Shao Quan Liu, Dejian Huang

    Diterbitkan 2013-01-01
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  10. 10
    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 oleh Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu

    Diterbitkan 2023-12-01
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  11. 11
    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 oleh Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu

    Diterbitkan 2023-12-01
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  12. 12
    Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis

    Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis oleh Yuyun Lu, Margarete Nawrath, Jingcan Sun, Shao-Quan Liu

    Diterbitkan 2018-07-01
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  13. 13
    Independent and additive effects of glutamic acid and methionine on yeast longevity.

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

    Diterbitkan 2013-01-01
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  14. 14
    Enhancing food safety in soybean fermentation through strategic implementation of starter cultures

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

    Diterbitkan 2024-01-01
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  15. 15
    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 oleh Rui Wang, Jingcan Sun, Benjamin Lassabliere, Bin Yu, Shao Quan Liu

    Diterbitkan 2022-01-01
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  16. 16
    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 oleh Yunjiao Liu, Xin Yi Chua, Wenjiang Dong, Yuyun Lu, Shao-Quan Liu

    Diterbitkan 2022-01-01
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  17. 17
    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 oleh Thuy-Linh Nguyen, Mingzhan Toh, Yuyun Lu, Sebastian Ku, Shao-Quan Liu

    Diterbitkan 2022-01-01
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  18. 18
    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 oleh Zihan Gao, Melody Chang Zhou, Jing Lin, Yuyun Lu, Shao Quan Liu

    Diterbitkan 2024-03-01
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  19. 19
    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 oleh Rebecca Yinglan Zhou, Xin Huang, Zhihao Liu, Jian-Yong Chua, Shao-Quan Liu

    Diterbitkan 2022-01-01
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  20. 20
    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 oleh Pin-Rou Lee, Irene Siew-May Chong, Bin Yu, Philip Curran, Shao-Quan Liu

    Diterbitkan 2013-01-01
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