Liu SQ - Search Results

1

Evaluation of the performance of Torulaspora delbrueckii, Williopsis saturnus, and Kluyveromyces lactis in lychee wine fermentation.

Chen D, Yap ZY, Liu SQ. Chen D, et al. Among authors: liu sq. Int J Food Microbiol. 2015 Aug 3;206:45-50. doi: 10.1016/j.ijfoodmicro.2015.04.020. Epub 2015 Apr 18. Int J Food Microbiol. 2015. PMID: 25955287

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

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

7

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.

8

Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm.

Chen D, Chia JY, Liu SQ. Chen D, et al. Among authors: liu sq. Int J Food Microbiol. 2014 Jan 17;170:12-20. doi: 10.1016/j.ijfoodmicro.2013.10.025. Epub 2013 Nov 6. Int J Food Microbiol. 2014. PMID: 24287295

9

Coffee fermentation and flavor--An intricate and delicate relationship.

Lee LW, Cheong MW, Curran P, Yu B, Liu SQ. Lee LW, et al. Among authors: liu sq. Food Chem. 2015 Oct 15;185:182-91. doi: 10.1016/j.foodchem.2015.03.124. Epub 2015 Apr 2. Food Chem. 2015. PMID: 25952856 Review.

10

Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.

Lu Y, Huang D, Lee PR, Liu SQ. Lu Y, et al. Among authors: liu sq. J Sci Food Agric. 2016 Mar 30;96(5):1511-21. doi: 10.1002/jsfa.7253. Epub 2015 Jun 1. J Sci Food Agric. 2016. PMID: 25966435

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