Liu SQ - Search Results

1

Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii.

Li X, Chan LJ, Yu B, Curran P, Liu SQ. Li X, et al. Among authors: liu sq. Int J Food Microbiol. 2012 Aug 1;158(1):28-35. doi: 10.1016/j.ijfoodmicro.2012.06.015. Epub 2012 Jul 2. Int J Food Microbiol. 2012. PMID: 22800660

2

Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnus.

Liu SQ, Tsao M. Liu SQ, et al. Int J Food Microbiol. 2009 May 31;131(2-3):280-2. doi: 10.1016/j.ijfoodmicro.2009.03.009. Epub 2009 Mar 21. Int J Food Microbiol. 2009. PMID: 19349088

3

Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions.

Liu SQ, Tsao M. Liu SQ, et al. Int J Food Microbiol. 2009 Sep 30;135(1):34-8. doi: 10.1016/j.ijfoodmicro.2009.07.017. Epub 2009 Jul 24. Int J Food Microbiol. 2009. PMID: 19666198

4

Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream.

Seow YX, Ong PK, Liu SQ. Seow YX, et al. Among authors: liu sq. Int J Food Microbiol. 2010 Oct 15;143(3):235-40. doi: 10.1016/j.ijfoodmicro.2010.08.003. Epub 2010 Aug 11. Int J Food Microbiol. 2010. PMID: 20805008

5

Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts.

Tan AW, Lee PR, Seow YX, Ong PK, Liu SQ. Tan AW, et al. Among authors: liu sq. Appl Microbiol Biotechnol. 2012 Aug;95(4):1011-20. doi: 10.1007/s00253-012-3963-x. Epub 2012 Feb 28. Appl Microbiol Biotechnol. 2012. PMID: 22370952

6

Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice.

Cheong MW, Liu SQ, Zhou W, Curran P, Yu B. Cheong MW, et al. Among authors: liu sq. Food Chem. 2012 Dec 15;135(4):2505-13. doi: 10.1016/j.foodchem.2012.07.012. Epub 2012 Jul 11. Food Chem. 2012. PMID: 22980835

7

Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase.

Sun J, Yu B, Curran P, Liu SQ. Sun J, et al. Among authors: liu sq. Food Chem. 2012 Dec 15;135(4):2714-20. doi: 10.1016/j.foodchem.2012.06.119. Epub 2012 Jul 14. Food Chem. 2012. PMID: 22980863

8

Characterisation of calamansi (Citrus microcarpa). Part I: volatiles, aromatic profiles and phenolic acids in the peel.

Cheong MW, Chong ZS, Liu SQ, Zhou W, Curran P, Bin Yu. Cheong MW, et al. Among authors: liu sq. Food Chem. 2012 Sep 15;134(2):686-95. doi: 10.1016/j.foodchem.2012.02.162. Epub 2012 Mar 7. Food Chem. 2012. PMID: 23107679

9

Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice.

Cheong MW, Zhu D, Sng J, Liu SQ, Zhou W, Curran P, Yu B. Cheong MW, et al. Among authors: liu sq. Food Chem. 2012 Sep 15;134(2):696-703. doi: 10.1016/j.foodchem.2012.02.139. Epub 2012 Mar 2. Food Chem. 2012. PMID: 23107680

10

Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.

Lee PR, Kho SH, Yu B, Curran P, Liu SQ. Lee PR, et al. Among authors: liu sq. Microb Biotechnol. 2013 Jul;6(4):385-93. doi: 10.1111/1751-7915.12008. Epub 2012 Nov 22. Microb Biotechnol. 2013. PMID: 23171032 Free PMC article.

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