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

por Ayyash, Mutamed, Liu, Shao-Quan
Publicado 2023

Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment

por Toh, Mingzhan, Liu, Shao Quan
Publicado 2017

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

por Liu, Yunjiao, Lu, Yuyun, Liu, Shao-Quan
Publicado 2023

Enzymatic hydrolysis of minced chicken carcasses for protein hydrolysate production

por Zhang, Xing, Li, Xinzhi, Liu, Shao-Quan
Publicado 2023

Dietary Restriction Depends on Nutrient Composition to Extend Chronological Lifespan in Budding Yeast Saccharomyces cerevisiae

por Wu, Ziyun, Liu, Shao Quan, Huang, Dejian
Publicado 2013

Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea th...

por Jiang, Xiaohui, Lu, Yuyun, Liu, Shao Quan
Publicado 2020

The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical c...

por Liu, Yunjiao, Lu, Yuyun, Liu, Shao Quan
Publicado 2021

Independent and Additive Effects of Glutamic Acid and Methionine on Yeast Longevity

por Wu, Ziyun, Song, Lixia, Liu, Shao Quan, Huang, Dejian
Publicado 2013

Effects of physicochemical parameters on volatile sulphur compound formation from l-methionine catabolism by non-growing cells of Kluyveromyces lactis

por Lu, Yuyun, Nawrath, Margarete, Sun, Jingcan, Liu, Shao-Quan
Publicado 2018

Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

por Lu, Yuyun, Tan, Chin‐Wan, Chen, Dai, Liu, Shao‐Quan
Publicado 2018

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic...

por Ayyash, Mutamed, Olaimat, Amin, Al-Nabulsi, Anas, Liu, Shao-Quan
Publicado 2020

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

por Wang, Rui, Sun, Jingcan, Lassabliere, Benjamin, Yu, Bin, Liu, Shao Quan
Publicado 2022

Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages

por Nguyen, Thuy-Linh, Toh, Mingzhan, Lu, Yuyun, Ku, Sebastian, Liu, Shao-Quan
Publicado 2022

Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates

por Liu, Yunjiao, Chua, Xin Yi, Dong, Wenjiang, Lu, Yuyun, Liu, Shao-Quan
Publicado 2022

Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment

por Zhou, Rebecca Yinglan, Huang, Xin, Liu, Zhihao, Chua, Jian-Yong, Liu, Shao-Quan
Publicado 2022

Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae

por Lee, Pin-Rou, Kho, Stephanie Hui Chern, Yu, Bin, Curran, Philip, Liu, Shao-Quan
Publicado 2013

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

por Pua, Aileen, Tang, Vivien Chia Yen, Goh, Rui Min Vivian, Sun, Jingcan, Lassabliere, Benjamin, Liu, Shao Quan
Publicado 2022

The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers

por Lu, Yuyun, Fong, Alicia Sarah Yoke Ling, Chua, Jian-Yong, Huang, Dejian, Lee, Pin-Rou, Liu, Shao-Quan
Publicado 2018

Potential Probiotic Pediococcus pentosaceus M41 Modulates Its Proteome Differentially for Tolerances Against Heat, Cold, Acid, and Bile Stresses

por Baig, Mohd Affan, Turner, Mark S., Liu, Shao-Quan, Al-Nabulsi, Anas A., Shah, Nagendra P., Ayyash, Mutamed M.
Publicado 2021

In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products

por Alkalbani, Nadia S., Osaili, Tareq M., Al-Nabulsi, Anas A., Obaid, Reyad S., Olaimat, Amin N., Liu, Shao-Quan, Ayyash, Mutamed M.
Publicado 2022