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AMB Express|July 28, 2017
Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environmentMingzhan Toh, Shao Quan LiuFood Chemistry|November 24, 2015
Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentationsDai Chen, Shao-Quan LiuJournal of the Science of Food and Agriculture|August 16, 2021
Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteineXinzhi Li, Shao-Quan LiuMicroorganisms|June 15, 2023
Special Issue "Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety"Mutamed Ayyash, Shao-Quan LiuInternational Journal of Food Microbiology|August 12, 2009
Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditionsShao-Quan Liu, Marlene TsaoInternational Journal of Food Microbiology|April 8, 2009
Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnusShao-Quan Liu, Marlene TsaoFoods (Basel, Switzerland)|April 13, 2024
Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass HydrolysateXing Zhang, Shao-Quan LiuFood Research International (Ottawa, Ont.)|June 13, 2020
Effect of single amino acid addition on growth kinetics and flavor modulation by Torulaspora delbrueckii in soy (tofu) whey alcoholic beverage fermentationJian-Yong Chua, Shao-Quan LiuApplied Microbiology and Biotechnology|October 5, 2018
Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentationWeng Chan Vong, Shao-Quan LiuJournal 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 LiuPageof 16