LIU Shao Quan

Assistant Professor LIU Shao Quan

Associate Professor 
Food Science & Technology Programme
Department of Chemistry 
Tel: (65)-6516 2687  
Fax: (65)-6775 7895 
Room: S7-03-10
Email: chmlsq@nus.edu.sg

Qualifications

B.S. 1985, South China Agricultural University, Guangzhou, China;

M.S. 1990, Massey University, New Zealand;

Ph.D 1994, Massey University, New Zealand;

Postdoctoral Fellow, 1994-1997, New Zealand Dairy Research Institute

Research Scientist/Senior Research Scientist, 1998-2007, New Zealand Dairy Research Institute/Fonterra Research Centre

Assistant Professor at NUS (2008-2014)

Associate Professor at NUS (2014- current)

 

Research Areas

Fermentation

Flavour science

Biotransformation

Food waste biovalarisation

Probiotics

 

Selective Publications:

Yeo, A.Y.Y., Toh, M.Z., and Liu, S.-Q. (2016). Enhancement of bifidobacteria survival by Williopsis saturnus var. saturnus in milk. Beneficial Microbes. 7, 135-144.

Vong, W.C. and Liu, S.-Q. (2016) Biovalorisation of okara (soybean residue) for food and nutrition. Trends in Food Science and Technology. 52, 139-147.

Vong, W.C. and Liu, S.-Q. (2016) Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts. Journal of the Science of Food and Agriculture. (In press, DOI 10.1002/jsfa.7700).

Liu, S.-Q., and Quek, A.Y.H. (2016). Evaluation of beer fermentation with a novel yeast Williopsis saturnus. Food Technology and Biotechnology (In press, 54(4), 10.17113/ftb.54.04.16.4440).

Taniasuri, F., Lee, P.R., and Liu, S.-Q. (2016). Induction of simultaneous and sequential malolactic fermentation in durian wine. International Journal of Food Microbiology. 230, 1-9.

Li, X., and Liu, S.-Q. (2016). Antagonism between Saccharomyces cerevisiae and Williopsis mrakii and significance for mixed yeast alcoholic beverage fermentations. International Journal of Food Science and Technology. 51, 656-663.

Lu, Y.Y., Huang, D.J., Lee, P.R., and Liu, S.-Q. (2016) Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts. Journal of the Science of Food and Agriculture. 96, 1511-1521.

Lee, L.W.W., Cheong, M.W., Curran, P., Yu, B., and Liu, S.-Q. (2016). Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee. Food Chemistry. 211, 916-924.

Lee, L.W.W., Cheong, M.W., Curran, P., Yu, B., and Liu, S.-Q. (2016) Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Roasted coffee. Food Chemistry. 211, 925-936.

Chen, D., and Liu, S.-Q. (2016). Impact of simultaneous and sequential fermentation Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatile and volatiles of lychee wines. LWT – Food Science and Technology. 65, 53-61.

Chen, D., and Liu, S.-Q. (2016). Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations. Food Chemistry. 196, 988-995.

Chen, D., Vong, W.C., and Liu, S.-Q. (2015). Effects of branched-chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae. International Journal of Food Science and Technology. 50, 2519-2528.

Chen, D., Yap, Z.Y., and Liu, S.-Q. (2015). Evaluation of performance of Torulaspora delbrueckii, Williopsis saturnus and Kluyveromyces lactis in lychee wine fermentation.  International Journal of Food Microbiology. 206, 45-50.

Lu, Y.Y., Huang, D.J., Lee, P.R.,  and Liu, S.-Q. (2015) Effects of co-fermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition. International Journal of Food Science and Technology.50, 2653-2663.

Lee, L.W.W., Cheong, M.W., Curran, P., Yu, B., and Liu, S.-Q. (2015). Coffee fermentation and flavour – An intricate and delicate relationship. Food Chemistry. 185, 182-191.

Lim, P.L.X., Toh, M.Z., and Liu, S.-Q. (2015).  Saccharomyces cerevisiae EC-1118 enhances the survivability of probiotic Lactobacillus rhamnosus HN001 in an acidic environment. Applied Microbiology and Biotechnology. 99, 6803-6811.

Sun, J.C., Lee, L.W., and Liu, S.-Q. (2014). Review: Biosynthesis of flavour-active esters via lipase-mediated reactions and mechanisms. Australian Journal of Chemistry. 67, 1373-1381 (Invited).

Yeo, H.Q., and Liu, S.-Q. (2014). An overview of selected specialty beers – developments, challenges and prospects. International Journal of Food Science and Technology. 49, 1607-1618.