shao quan liu

Associate Professor

National University of Singapore (NUS)

Singapore

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Dr. Shao Quan Liu is an Associate Professor at the National University of Singapore. His research focuses on food science, particularly in areas such as germination effects on seeds, fermentation processes, and flavor potential in food products. Recent publications include a comprehensive review on Moringa seeds and studies on the enhancement of flavor profiles in various food applications through innovative processing techniques.

Articles (20)

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2025

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2022

Collaborators (5)

ALCINE CHAN MEI ZHI

National University of Singapore (NUS)

SINGAPORE

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ricco tindjau

PhD student and teaching assistant

National University of Singapore

SINGAPORE

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Mutamed Ayyash

UNITED ARAB EMIRATES

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Afaf Kamal-Eldin

UNITED ARAB EMIRATES

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Dejian Huang

Associate Professor

National University of Singapore (NUS)

SINGAPORE

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shao quan liu

Research Interests

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About

Articles (20)

A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications

Enzymatic hydrolysis combined with probiotic lactic acid bacteria fermentation enhances the nutritional value and flavor profile of kombu (Saccharina japonica) slurry

Physicochemical characteristics, flavor profile, and microbial community of commercial traditional fermented chili pepper in Guizhou (Zao pepper)

Predicting the flavor potential of green coffee beans with machine learning-assisted visible/near-infrared hyperspectral imaging (Vis-NIR HSI): Batch effect removal and few-shot learning framework

Propionibacterium freudenreichii co-inoculation enhances Bifidobacterium longum subsp. longum BB536 growth and metabolite content in soy whey

Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate

The potential of transforming dried noni fruit slurry into novel functional beverages with selected probiotic lactic acid bacteria

Challenges with the use of postbiotics/parabiotics in food industry

Metabolite changes of mung bean milk analogue following germination and/or fermentation with probiotic Limosilactobacillus reuteri

Soy Protein Hydrolysate Accentuates the Cocoa‐Like Flavor Attributes of Carob‐Based Dark Chocolate

Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly

The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments

Fermented camel milk influenced by soy extract: Apparent viscosity, Viscoelastic Properties, Thixotropic Behavior, and Biological Activities

A high-throughput analysis of volatile compounds with various polarities using headspace stir bar sorptive extraction

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

Effect of Co-Fermentation of Saccharomyces boulardii CNCM-I745 with Four Different Probiotic Lactobacilli in Coffee Brews on Cell Viabilities and Metabolic Activities

Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavor compound profiles of salt-free fermented wheat-gluten: Effects from single strain inoculation

Comparing the effects of isoleucine and leucine supplementation at different dosage on the growth and metabolism of Torulaspora delbrueckii Biodiva during soy whey fermentation

Characterisation of catechins and their oxidised derivatives in Ceylon tea using multi-dimensional liquid chromatography and high-resolution mass spectrometry

Fermented shellfish condiments: A comprehensive review

Collaborators (5)

ALCINE CHAN MEI ZHI

ricco tindjau

Mutamed Ayyash

Afaf Kamal-Eldin

Dejian Huang

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