default author photo

Shao Quan Liu

National University of Singapore (NUS) - Department of Food Science and Technology

SCHOLARLY PAPERS

10

DOWNLOADS

349

TOTAL CITATIONS

0

Scholarly Papers (10)

Actions:
Email selected abstracts
1.

Characterisation of Catechins and Their Oxidised Derivatives in Ceylon Tea Using Multi-Dimensional Liquid Chromatography and High-Resolution Mass Spectrometry

Number of pages: 26 Posted: 23 Jun 2022
Yunle Huang, Vivian Rui Min Goh, Aileen Pua, Shao Quan Liu, Kim Huey Ee, Benjamin Lassabliere and Bin Yu
National University of Singapore (NUS) - Department of Food Science and Technology, Mane SEA PTE LTD, National University of Singapore (NUS) - Department of Food Science and Technology, National University of Singapore (NUS) - Department of Food Science and Technology, Mane SEA PTE LTD, Mane SEA PTE LTD and Mane SEA PTE LTD
Downloads 69 (899,324)

Abstract:

Loading...

MDLC, HRMS, catechins, oxidised derivatives, Ceylon tea

2.

Development of a soy sauce-like condiment from soy sauce residue and soy whey using enzymatic hydrolysis and microbial fermentation

Number of pages: 41 Posted: 04 Sep 2025
Rebecca Yinglan Zhou, Xing Zhang, Jian-Yong Chua and Shao Quan Liu
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and National University of Singapore (NUS) - Department of Food Science and Technology
Downloads 59 (1,010,164)

Abstract:

Loading...

Soy sauce residue, Salted soy whey, Enzymatic hydrolysis, Fermentation, Flavor compound formation

3.

Using Molecular Ion Intensity from Low Energy Electron Ionisation to Investigate Structural Isomers in Citrus

Downloads 51 (1,074,648)

Using Molecular Ion Intensity from Low Energy Electron Ionisation to Investigate Structural Isomers in Citrus

Number of pages: 32 Posted: 17 Jun 2025
Lingyi Li, Yunle Huang, Vivian Rui Min Goh, Lay Peng Tan, Kim Huey Ee, Shanbo Zhang, Lionel Jublot, Shao Quan Liu and Bin Yu
National University of Singapore (NUS) - Department of Food Science and Technology, Mane SEA PTE LTD, Mane SEA PTE LTD, affiliation not provided to SSRN, Mane SEA PTE LTD, National University of Singapore (NUS) - Department of Food Science and Technology, Mane SEA PTE LTD, National University of Singapore (NUS) - Department of Food Science and Technology and Mane SEA PTE LTD
Downloads 28 (1,400,723)

Abstract:

Loading...

citrus, Isomers, Low energy electron ionisation, Molecular ion intensity, GC-QTOF/MS

Using Molecular Ion Intensity from Low Energy Electron Ionisation to Investigate Structural Isomers in Citrus

Number of pages: 24 Posted: 19 Aug 2025
Lingyi Li, Yunle Huang, Vivian Rui Min Goh, Lay Peng Tan, Kim Huey Ee, Shanbo Zhang, Lionel Jublot, Shao Quan Liu and Bin Yu
National University of Singapore (NUS) - Department of Food Science and Technology, Mane SEA PTE LTD, Mane SEA PTE LTD, affiliation not provided to SSRN, Mane SEA PTE LTD, National University of Singapore (NUS) - Department of Food Science and Technology, Mane SEA PTE LTD, National University of Singapore (NUS) - Department of Food Science and Technology and Mane SEA PTE LTD
Downloads 23 (1,473,203)

Abstract:

Loading...

Citrus, Isomers, Low energy electron ionisation, Molecular ion intensity, GC-QTOF/MS

4.

A Green and Effective Determination of Chiral Amino Acids in the Six Types of Chinese Tea Using Supercritical Fluid Chromatography-Triple Quadrupole Mass Spectrometry

Number of pages: 35 Posted: 01 May 2025
Shanbo Zhang, Kim Huey Ee, Vivian Rui Min Goh, Yunle Huang, Aileen Pua, Lingyi Li, Lionel Jublot, Shao Quan Liu and Bin Yu
National University of Singapore (NUS) - Department of Food Science and Technology, Mane SEA PTE LTD, Mane SEA PTE LTD, Mane SEA PTE LTD, National University of Singapore (NUS) - Department of Food Science and Technology, National University of Singapore (NUS) - Department of Food Science and Technology, Mane SEA PTE LTD, National University of Singapore (NUS) - Department of Food Science and Technology and Mane SEA PTE LTD
Downloads 36 (1,249,711)

Abstract:

Loading...

Chiral amino acids, enantiomer separation, Chinese tea, supercritical fluid chromatography

5.

Leveraging Neurospora Crassa in Co-Culture Fermentations: Modulating the Taste, Aroma, and Enhancing Fatty Aroma Profiles in Fermented Soybean Products

Number of pages: 31 Posted: 06 Aug 2025
Xin Hui Chin, Geraldine Chan, Aaron Thong, Ryan Soh, Pnelope Ng, Hosam Elhalis, Yoganathan S/O Kanagasundaram, Shao Quan Liu and Yvonne Chow
affiliation not provided to SSRN, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, affiliation not provided to SSRN, Singapore Institute of Food and Biotechnology Innovation, affiliation not provided to SSRN, affiliation not provided to SSRN, National University of Singapore (NUS) - Department of Food Science and Technology and affiliation not provided to SSRN
Downloads 33 (1,332,057)

Abstract:

Loading...

Neurospora crassa, co-culture, Aroma compounds, umami, solid-state fermentation

6.

A Systematic Approach to Analyzing Catechins and Catechin Derivatives in Ceylon Black Tea Using Liquid Chromatography Coupled with Triple Quadrupole Mass Spectrometry

Number of pages: 28 Posted: 23 Apr 2025
Shanbo Zhang, Xinyao Long, Yiwen Xing, Kim Huey Ee, Vivian Rui Min Goh, Yunle Huang, Aileen Pua, Lionel Jublot, Shao Quan Liu and Bin Yu
National University of Singapore (NUS) - Department of Food Science and Technology, affiliation not provided to SSRN, affiliation not provided to SSRN, Mane SEA PTE LTD, Mane SEA PTE LTD, Mane SEA PTE LTD, National University of Singapore (NUS) - Department of Food Science and Technology, Mane SEA PTE LTD, National University of Singapore (NUS) - Department of Food Science and Technology and Mane SEA PTE LTD
Downloads 33 (1,290,922)

Abstract:

Loading...

Ceylon black tea, catechin derivatives, design of experiment, LC-QQQ/MS.

7.

Microbial Community Succession and its Correlation with the Dynamics of Flavor Compound Profiles in Naturally Fermented Stinky Sufu

Number of pages: 39 Posted: 09 Mar 2023
Xuefen Hu, Shao Quan Liu and Erhu Li
Huazhong Agricultural University, National University of Singapore (NUS) - Department of Food Science and Technology and Huazhong Agricultural University
Downloads 28 (1,372,601)

Abstract:

Loading...

Fermented soybean product, microbiota, volatile compounds, free amino acids, high throughput sequencing

8.

Application of Wickerhamomyces Anomalus and Pichia Fermentans to Enhance the Aroma of Fermented Sour Fish

Number of pages: 33 Posted: 15 Oct 2023
Pei Gao, Xiiaojingg Zhang, Zhiqing Zhang, Qixing Jiang, Fang Yang, Peipei Yu, Wenshui Xia and Shao Quan Liu
Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology and National University of Singapore (NUS) - Department of Food Science and Technology
Downloads 27 (1,372,601)

Abstract:

Loading...

sour fish, aroma, aroma-producing yeast, Wickerhamomyces anomalus, Pichia fermentans

9.

Structure–function modification of soluble dietary fiber polysaccharides from lignified bamboo shoots through microwave-assisted enzymatic disruption of lignocellulosic barrier

Number of pages: 108 Posted: 29 Jun 2026
Shirong Wang, Xuejiao Wang, Shao Quan Liu, Yuyun Lu, Shujie Wang, Jianxin Cao, Yihe Zhao, Xingwei Wang and Yuhong Guo
Kunming University of Science and Technology, Kunming University of Science and Technology, National University of Singapore (NUS) - Department of Food Science and Technology, National University of Singapore (NUS) - Faculty of Science, Kunming University of Science and Technology, Kunming University of Science and Technology, Southwest Forestry University, Jiangnan University and Yunnan Academy of Forestry and Grassland
Downloads 9

Abstract:

Loading...

lignocellulosic barrier, soluble dietary fiber polysaccharides, polysaccharide structure, Structure-function relationship

10.

2-Phenylethanol triggers species-selective metabolic reprogramming in Staphylococcus xylosus: A comparative paradigm to lactobacilli in fermented fish

Number of pages: 51 Posted: 13 Jul 2026
Pei Gao, Shida Bao, Qixing Jiang, Shuhan Yang, Xiiaojingg Zhang, Shao Quan Liu, Peipei Yu, Fang Yang and Wenshui Xia
Jiangnan University, Jiangnan University, Jiangnan University - State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangnan University, National University of Singapore (NUS) - Department of Food Science and Technology, Jiangnan University, Jiangnan University and Jiangnan University
Downloads 4

Abstract:

Loading...

2-Phenylethanol, Quorum sensing, Staphylococcus xylosus, Metabolic response, Sour fish fermentation