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Food Research International (Ottawa, Ont.)|May 17, 2025
Valorization of animal and aquatic product processing side-streams: Upcycling into flavoring and functional ingredientsXing Zhang, Sidi Ma, Shao-Quan LiuFood Technology and Biotechnology|January 25, 2017
Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnusShao-Quan Liu, Althea Ying Hui QuekInternational Journal of Food Microbiology|September 27, 2017
Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiaeJian-Yong Chua, Yuyun Lu, Shao-Quan LiuInternational Journal of Food Microbiology|April 23, 2016
Induction of simultaneous and sequential malolactic fermentation in durian wineFransisca Taniasuri, Pin-Rou Lee, Shao-Quan LiuInternational Journal of Food Microbiology|November 7, 2017
A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeastYuyun Lu, Satya Dwi Putra, Shao-Quan LiuComprehensive Reviews in Food Science and Food Safety|August 29, 2022
Fermented shellfish condiments: A comprehensive reviewYuyun Lu, Jun Ning Teo, Shao Quan LiuApplied Microbiology and Biotechnology|April 8, 2015
Saccharomyces cerevisiae EC-1118 enhances the survivability of probiotic Lactobacillus rhamnosus HN001 in an acidic environmentPhebe Lixuan Lim, Mingzhan Toh, Shao Quan LiuFood Microbiology|April 18, 2024
Co-culturing Propionibacterium freudenreichii and Bifidobacterium animalis subsp. lactis improves short-chain fatty acids and vitamin B12 contents in soy wheyRicco Tindjau, Jian-Yong Chua, Shao-Quan LiuJournal of Food Science|December 5, 2023
Utilization of propionic acid bacteria in the biotransformation of soy (tofu) whey: Growth and metabolite changesRicco Tindjau, Jian-Yong Chua, Shao-Quan LiuFood Microbiology|September 1, 2018
Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverageJian-Yong Chua, Yuyun Lu, Shao-Quan LiuPageof 16