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International Journal of Food Microbiology|November 30, 2013
Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.fermDai Chen, Jing Yee Chia, Shao-Quan LiuInternational Journal of Food Microbiology|May 9, 2015
Evaluation of the performance of Torulaspora delbrueckii, Williopsis saturnus, and Kluyveromyces lactis in lychee wine fermentationDai Chen, Zhi Yin Yap, Shao-Quan LiuApplied Microbiology and Biotechnology|August 13, 2017
Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okaraWeng Chan Vong, Xin Ying Lim, Shao-Quan LiuFood Research International (Ottawa, Ont.)|March 2, 2021
The impact of mixed amino acids supplementation on Torulaspora delbrueckii growth and volatile compound modulation in soy whey alcohol fermentationJian-Yong Chua, Si Jia Tan, Shao-Quan LiuFood Chemistry|September 18, 2012
Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipaseJingcan Sun, Bin Yu, Philip Curran, et al.Applied Microbiology and Biotechnology|June 28, 2014
Tanshinones extend chronological lifespan in budding yeast Saccharomyces cerevisiaeZiyun Wu, Lixia Song, Shao Quan Liu, et al.Food Microbiology|October 24, 2024
Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy wheyRebecca Yinglan Zhou, Jian-Yong Chua, Shao-Quan LiuAMB Express|July 5, 2018
Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactisYuyun Lu, Margarete Nawrath, Jingcan Sun, et al.International Journal of Food Microbiology|August 4, 2020
Understanding the interaction of isoleucine paired with other amino acids in soy whey alcohol fermentation using Torulaspora delbrueckiiJian-Yong Chua, Si Jia Tan, Shao-Quan LiuFood 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 LiuPageof 16