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Food Science of Animal Resources|March 13, 2020
Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic ActivityMutamed Ayyash, Amin Olaimat, Anas Al-Nabulsi, et al.Heliyon|February 5, 2024
Enhancing food safety in soybean fermentation through strategic implementation of starter culturesXin Hui Chin, Hosam Elhalis, Yvonne Chow, et al.Food Science & Nutrition|December 5, 2018
Potential of three probiotic lactobacilli in transforming star fruit juice into functional beveragesYuyun Lu, Chin-Wan Tan, Dai Chen, et al.Food Chemistry. Molecular Sciences|January 5, 2026
MicroRNAs from colostrum and mature cow milk: High-throughput sequencing and functional enrichmentAbdelmoneim H Ali, Zain Najjar, Shao-Quan Liu, et al.Journal of Food Science and Technology|October 11, 2021
Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodologyXinzhi Li, Pin-Rou Lee, Fransisca Taniasuri, et al.International Journal of Food Microbiology|September 1, 2010
Production of flavour-active methionol from methionine metabolism by yeasts in coconut creamYi-Xin Seow, Peter K C Ong, Shao-Quan LiuInternational Journal of Food Microbiology|July 9, 2016
Okara (soybean residue) biotransformation by yeast Yarrowia lipolyticaWeng Chan Vong, Kai Ling Corrine Au Yang, Shao-Quan LiuFood Chemistry|February 13, 2014
Chemical and enzymatic synthesis of a library of 2-phenethyl esters and their sensory attributesCheng Li, Jingcan Sun, Tianhu Li, et al.Food Microbiology|September 20, 2020
Fermentation characteristics of four non-Saccharomyces yeasts in green tea slurryRui Wang, Jingcan Sun, Benjamin Lassabliere, et al.Foods (Basel, Switzerland)|December 17, 2024
Fractionating the Flavonoids in Lonicerae japonicae Flos and Lonicerae flos via Solvent Extraction Coupled with Automated Solid-Phase ExtractionLingyi Li, Shanbo Zhang, Bin Yu, et al.Pageof 16