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Journal of the Science of Food and Agriculture|March 5, 2016
Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeastsWeng Chan Vong, Shao-Quan LiuFood Chemistry|September 30, 2022
Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analoguesZhou Lu, Yi Liu, Yi En Jayne Lee, et al.Microorganisms|February 29, 2020
Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotoleransXiaohui Jiang, Yuyun Lu, Shao Quan LiuJournal of Food Science|September 14, 2025
Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass HydrolysateXing Zhang, Sidi Ma, Shao-Quan LiuCurrent Research in Food Science|August 12, 2021
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 extractsYunjiao Liu, Yuyun Lu, Shao Quan LiuFoods (Basel, Switzerland)|March 29, 2023
Transforming Spent Coffee Grounds' Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic BeveragesYunjiao Liu, Yuyun Lu, Shao-Quan LiuPlos One|May 22, 2013
Dietary restriction depends on nutrient composition to extend chronological lifespan in budding yeast Saccharomyces cerevisiaeZiyun Wu, Shao Quan Liu, Dejian HuangInternational Journal of Food Microbiology|December 9, 2025
Co-fermentation of probiotic lactic acid bacteria and Pichia kluyveri enhances the probiotic viability and flavor profile of enzyme-hydrolyzed kombu (Saccharina japonica) slurryChenhan Geng, Shao Quan Liu, Yuyun LuFood Research International (Ottawa, Ont.)|September 14, 2024
Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analysesManfred Choo-Yong Ku, Shao-Quan LiuFood Research International (Ottawa, Ont.)|April 22, 2023
Untargeted LC-QTOF-MS/MS-based metabolomics of spent coffee grounds alcoholic beverages fermented with Lachancea thermotolerans and Lactiplantibacillus plantarumYunjiao Liu, Yuyun Lu, Shao Quan LiuPageof 17