Shao Quan Liu - Search Results

Year	Number of Results
2003	1
2009	2
2010	1
2011	1
2012	9
2013	8
2014	4
2015	5
2016	11
2017	9
2018	9
2019	7
2020	20
2021	15
2022	21
2023	14
2024	11

1

Fermented shellfish condiments: A comprehensive review.

Lu Y, Teo JN, Liu SQ. Lu Y, et al. Among authors: liu sq. Compr Rev Food Sci Food Saf. 2022 Sep;21(5):4447-4477. doi: 10.1111/1541-4337.13024. Epub 2022 Aug 29. Compr Rev Food Sci Food Saf. 2022. PMID: 36038528 Review.

2

Aroma modulation of vegetable oils-A review.

Zhang W, Cao X, Liu SQ. Zhang W, et al. Among authors: liu sq. Crit Rev Food Sci Nutr. 2020;60(9):1538-1551. doi: 10.1080/10408398.2019.1579703. Epub 2019 Mar 1. Crit Rev Food Sci Nutr. 2020. PMID: 30821165 Review.

3

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

Ayyash M, Liu SQ. Ayyash M, et al. Among authors: liu sq. Microorganisms. 2023 May 6;11(5):1218. doi: 10.3390/microorganisms11051218. Microorganisms. 2023. PMID: 37317192 Free PMC article.

4

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

Olaimat AN, Aolymat I, Al-Holy M, Ayyash M, Abu Ghoush M, Al-Nabulsi AA, Osaili T, Apostolopoulos V, Liu SQ, Shah NP. Olaimat AN, et al. Among authors: liu sq. NPJ Sci Food. 2020 Oct 5;4:17. doi: 10.1038/s41538-020-00078-9. eCollection 2020. NPJ Sci Food. 2020. PMID: 33083549 Free PMC article. Review.

5

Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges.

Pua A, Goh RMV, Huang Y, Tang VCY, Ee KH, Cornuz M, Liu SQ, Lassabliere B, Yu B. Pua A, et al. Among authors: liu sq. Food Chem. 2022 Sep 15;388:132971. doi: 10.1016/j.foodchem.2022.132971. Epub 2022 Apr 13. Food Chem. 2022. PMID: 35462220 Review.

6

Fermented foods in a global age: East meets West.

Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R. Tamang JP, et al. Among authors: liu sq. Compr Rev Food Sci Food Saf. 2020 Jan;19(1):184-217. doi: 10.1111/1541-4337.12520. Epub 2020 Jan 3. Compr Rev Food Sci Food Saf. 2020. PMID: 33319517 Review.

7

Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.

Pua A, Tang VCY, Goh RMV, Sun J, Lassabliere B, Liu SQ. Pua A, et al. Among authors: liu sq. Foods. 2022 Mar 18;11(6):875. doi: 10.3390/foods11060875. Foods. 2022. PMID: 35327297 Free PMC article. Review.

8

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.

9

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

Toy JYH, Lu Y, Huang D, Matsumura K, Liu SQ. Toy JYH, et al. Among authors: liu sq. Crit Rev Food Sci Nutr. 2022;62(7):1890-1911. doi: 10.1080/10408398.2020.1848788. Epub 2020 Nov 30. Crit Rev Food Sci Nutr. 2022. PMID: 33249876 Review.

10

Assessment of Yeasts as Potential Probiotics: A Review of Gastrointestinal Tract Conditions and Investigation Methods.

Alkalbani NS, Osaili TM, Al-Nabulsi AA, Olaimat AN, Liu SQ, Shah NP, Apostolopoulos V, Ayyash MM. Alkalbani NS, et al. Among authors: liu sq. J Fungi (Basel). 2022 Apr 2;8(4):365. doi: 10.3390/jof8040365. J Fungi (Basel). 2022. PMID: 35448596 Free PMC article. Review.

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