Các bài viết có thể truy cập công khai - Shao Quan LiuTìm hiểu thêm
Không có ở bất kỳ nơi nào: 14
Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
X Zhang, P Gao, W Xia, Q Jiang, S Liu, Y Xu
Food Chemistry 397, 133773, 2022
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Valorization of Nile tilapia (Oreochromis niloticus) fish head for a novel fish sauce by fermentation with selected lactic acid bacteria
P Gao, L Li, W Xia, Y Xu, S Liu
Lwt 129, 109539, 2020
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews
MZA Chan, M Toh, SQ Liu
International Journal of Food Microbiology 350, 109229, 2021
Các cơ quan ủy nhiệm: National Research Foundation, Singapore
Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans
W Zhong, S Liu, H Yang, E Li
Lwt 145, 111261, 2021
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
X Wang, X Wang, X Zhang, S Liu, J Yu, H Cui, S Xia, CT Ho
Food Research International 172, 113106, 2023
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Bioconversion of green volatiles in okara (soybean residue) into esters by coupling enzyme catalysis and yeast (Lindnera saturnus) fermentation
WC Vong, SQ Liu
Applied microbiology and biotechnology 102, 10017-10026, 2018
Các cơ quan ủy nhiệm: National Research Foundation, Singapore
Effects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae
D Chen, S Toussaint, W Huang, J Zhan, SQ Liu
LWT 105, 224-232, 2019
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Improving the quality characteristics of rice mash grass carp using different microbial inoculation strategies
P Gao, X Cao, Q Jiang, S Liu, W Xia
Food Bioscience 44, 101443, 2021
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
A Novel Chitosanase from Penicillium oxalicum M2 for Chitooligosaccharide Production: Purification, Identification and Characterization
S Cao, P Gao, W Xia, S Liu, B Wang
Molecular Biotechnology 64 (9), 947-957, 2022
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Metal-organic frameworks-based broad-spectrum sensor for total tetracycline antibiotics assay
H Chen, J Chen, C Yuan, L Yu, M Sun, D Huang, S Liu, S Wang
Dyes and Pigments 208, 110887, 2023
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone
P Gao, Z Zhang, Y Ge, S Cao, X Zhang, Q Jiang, Y Xu, W Xia, S Liu
Food Bioscience 50, 102137, 2022
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Biotransformation of okara (soybean residue) through solid-state fermentation using probiotic Bacillus subtilis and Bacillus coagulans
LYE Keong, M Toh, Y Lu, SQ Liu
Food Bioscience 55, 103056, 2023
Các cơ quan ủy nhiệm: National Research Foundation, Singapore
Cloning and characterization of a novel GH75 family chitosanase from Penicillium oxalicum M2
S Cao, P Gao, W Xia, S Liu, X Liu
Process Biochemistry 120, 41-52, 2022
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
A reusable ratiometric fluorescent probe for the detection and removal of doxycycline antibiotic demonstrated by environmental sample investigations
H Chen, C Yuan, J Peng, M Sun, S Liu, D Huang, S Wang
Dalton Transactions 51 (38), 14458-14465, 2022
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Có tại một số nơi: 6
Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology
P Gao, W Xia, X Li, S Liu
Food Chemistry 331, 127353, 2020
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Use of wine and dairy yeasts as single starter cultures for flavor compound modification in fish sauce fermentation
P Gao, W Xia, X Li, S Liu
Frontiers in Microbiology 10, 2300, 2019
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Insights into the microbiota and driving forces to control the quality of vinegar
H Shi, X Zhou, Y Yao, A Qu, K Ding, G Zhao, SQ Liu
LWT 157, 113085, 2022
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Application of Wickerhamomyces anomalus and Pichia fermentans to improve the aroma of fermented sour fish
P Gao, X Zhang, Z Zhang, Q Jiang, F Yang, P Yu, W Xia, S Liu
Lwt 192, 115725, 2024
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
Enhancing food safety in soybean fermentation through strategic implementation of starter cultures
XH Chin, H Elhalis, Y Chow, SQ Liu
Heliyon 10 (2), 2024
Các cơ quan ủy nhiệm: A*Star, Singapore
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates
Z Zhang, P Gao, Q Jiang, Z Zhang, X Zhang, F Yang, P Yu, S Liu, ...
International Journal of Food Properties 26 (2), 3393-3406, 2023
Các cơ quan ủy nhiệm: National Natural Science Foundation of China
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