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Food Research International (Ottawa, Ont.)|June 2, 2022
Exploring the feasibility of biotransforming salted soy whey into a soy sauce-like condiment using wine yeast Torulaspora delbrueckii and soy sauce yeasts Zygosaccharomyces rouxii and Candida versatilis as single starter culturesRebecca Yinglan Zhou, Jian-Yong Chua, Shao-Quan LiuFood Research International (Ottawa, Ont.)|October 3, 2021
In vitro bioactivities of coffee brews fermented with the probiotics Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii CNCM-I745Mei Zhi Alcine Chan, Yuyun Lu, Shao-Quan LiuFood Research International (Ottawa, Ont.)|November 25, 2020
Growth, survival, and metabolic activities of probiotic Lactobacillus spp. in fermented coffee brews supplemented with glucose and inactivated yeast derivativesMei Zhi Alcine Chan, Mingzhan Toh, Shao-Quan LiuExperimental Gerontology|August 30, 2011
A high throughput screening assay for determination of chronological lifespan of yeastZiyun Wu, Lixia Song, Shao Quan Liu, et al.Bioresource Technology|June 4, 2026
Valorization of food side streams for sustainable cultivated meat productionXiaofang Xie, Linzhi Jing, Dejian Huang, et al.Food Research International (Ottawa, Ont.)|April 9, 2026
Gamma-irradiated Pseudomonas syringae parabiotics as novel biopreservatives: Effects on quality and freezing of ground beefHoushmand Sharafi, Mehran Moradi, Mehdi Nikoo, et al.International Journal of Food Microbiology|May 23, 2021
Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brewsMei Zhi Alcine Chan, Mingzhan Toh, Shao-Quan LiuFood Chemistry|July 23, 2013
Lipase-catalysed ester synthesis in solvent-free oil system: is it esterification or transesterification?Jingcan Sun, Bin Yu, Philip Curran, et al.Plos One|November 19, 2013
Independent and additive effects of glutamic acid and methionine on yeast longevityZiyun Wu, Lixia Song, Shao Quan Liu, et al.Food Chemistry|June 21, 2025
Invertase pre-treatment of alkalised sucrose-rich carob pulp augments O-heterocyclic compound generation during roastingManfred Choo-Yong Ku, Xiangning Liu, Shao-Quan LiuPageof 17