Shao‐Quan Liu

An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications

Shao‐Quan Liu, Gordon J. Pilone · International Journal of Food Science & Technology · 2000 · 319 citations

Biovalorisation of okara (soybean residue) for food and nutrition

Weng Chan Vong, Shao‐Quan Liu · Trends in Food Science & Technology · 2016 · 280 citations

Food Chemistry, Sustainable Agriculture, Agricultural Economics +2

In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk

Mutamed Ayyash, Amna Alnuaimi, Suheir Al-Mahadin et al. · Food Chemistry · 2017 · 238 citations

Fermented Bovine Milk, Probiotic, Camel Milk +10

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

Amin N. Olaimat, Iman Aolymat, Murad Al‐Holy et al. · npj Science of Food · 2020 · 214 citations · Full text

Soy whey: More than just wastewater from tofu and soy protein isolate industry

Jian‐Yong Chua, Shao‐Quan Liu · Trends in Food Science & Technology · 2019 · 175 citations

Biomanufacturing, Health Sciences, Biotechnology +9