Search Results - "Liu, Shao‐Quan" :: K.UTB vyhledávací portál

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Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine

by Li, Xinzhi, Liu, Shao‐Quan
Published in Journal of the science of food and agriculture (15.03.2022)

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Biovalorisation of okara (soybean residue) for food and nutrition

by Vong, Weng Chan, Liu, Shao-Quan
Published in Trends in food science & technology (01.06.2016)

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Utilization of propionic acid bacteria in the biotransformation of soy (tofu) whey: Growth and metabolite changes

by Tindjau, Ricco, Chua, Jian‐Yong, Liu, Shao‐Quan
Published in Journal of food science (01.01.2024)

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Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

by Li, Xinzhi, Eu, Anastasia, Liu, Shao‐Quan
Published in International journal of food science & technology (01.12.2021)

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Changes in volatile profile of soybean residue (okara) upon solid‐state fermentation by yeasts

by Vong, Weng Chan, Liu, Shao‐Quan
Published in Journal of the science of food and agriculture (01.01.2017)

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Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose)

by Li, Xinzhi, Liu, Shao‐Quan
Published in International journal of food science & technology (01.03.2022)

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Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge

by Toy, Joanne Yi Hui, Lu, Yuyun, Huang, Dejian, Matsumura, Keisuke, Liu, Shao-Quan
Published in Critical reviews in food science and nutrition (2022)

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Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation

by Vong, Weng Chan, Liu, Shao-Quan
Published in Applied microbiology and biotechnology (01.12.2018)

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Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production

by Zhang, Xing, Li, Xinzhi, Liu, Shao-Quan
Published in Poultry science (01.08.2023)

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Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

by Li, Xinzhi, Lee, Pin‐Rou, Taniasuri, Fransisca, Liu, Shao‐Quan
Published in International journal of food science & technology (01.01.2021)

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overview of selected specialty beers: developments, challenges and prospects

by Yeo, Hui Qi, Liu, Shao‐Quan
Published in International journal of food science & technology (01.07.2014)

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Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate

by Li, Xinzhi, Lee, Pin‐Rou, Taniasuri, Fransisca, Liu, Shao‐Quan
Published in International journal of food science & technology (01.05.2021)

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

by Lu, Yuyun, Huang, Dejian, Lee, Pin‐Rou, Liu, Shao‐Quan
Published in Journal of the science of food and agriculture (30.03.2016)

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The potential application of probiotics and prebiotics for the prevention and treatment of COVID-19

by Olaimat, Amin N., Aolymat, Iman, Al-Holy, Murad, Ayyash, Mutamed, Abu Ghoush, Mahmoud, Al-Nabulsi, Anas A., Osaili, Tareq, Apostolopoulos, Vasso, Liu, Shao-Quan, Shah, Nagendra P.
Published in NPJ science of food (05.10.2020)

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Special Issue "Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety"

by Ayyash, Mutamed, Liu, Shao-Quan
Published in Microorganisms (Basel) (06.05.2023)

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Transforming Spent Coffee Grounds' Hydrolysates with Yeast Lachancea thermotolerans and Lactic Acid Bacterium Lactiplantibacillus plantarum to Develop Potential Novel Alcoholic Beverages

by Liu, Yunjiao, Lu, Yuyun, Liu, Shao-Quan
Published in Foods (09.03.2023)

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Evaluation of Beer Fermentation with a Novel Yeast  Williopsis saturnus

by Liu, Shao-Quan, Quek, Althea Ying Hui
Published in Food technology and biotechnology (01.10.2016)

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Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

by Ali, Abdelmoneim H., Abu-Jdayil, Basim, Bamigbade, Gafar, Kamal-Eldin, Afaf, Hamed, Fathalla, Huppertz, Thom, Liu, Shao-Quan, Ayyash, Mutamed
Published in Journal of dairy science (01.05.2024)

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Invited review: Camel milk and gut health—Understanding digestibility and the effect on gut microbiota

by Ali, Abdelmoneim H., Li, Siqi, Liu, Shao-Quan, Gan, Ren-You, Li, Hua-Bin, Kamal-Eldin, Afaf, Ayyash, Mutamed
Published in Journal of dairy science (01.05.2024)

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Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate

by Zhang, Xing, Liu, Shao-Quan
Published in Foods (01.04.2024)

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