Biocontrol of dairy moulds by antagonistic dairy yeast Debaryomyces hansenii in yoghurt and cheese at elevated temperatures

由 Liu, S.-Q., Tsao, M.
出版 2014

Enhancement of survival of probiotic and non-probiotic lactic acid bacteria by yeasts in fermented milk under non-refrigerated conditions

由 Liu, S.-Q., Tsao, M.
出版 2014

Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains

由 Chen, D., Liu, S.-Q.
出版 2014

Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnus

由 Liu, S.-Q., Tsao, M.
出版 2014

Enhancing stability of lactic acid bacteria and probiotics by Williopsis saturnus var. saturnus in fermented milks

由 Liu, S.-Q., Tsao, M.
出版 2014

Biocontrol of spoilage yeasts and moulds by Williopsis saturnus var. saturnus in yoghurt

由 Liu, S.Q., Tsao, M.
出版 2014

Production of dairy-based, natural sulphur flavor concentrate by yeast fermentation

由 Liu, S.-Q., Crow, V.L.
出版 2014

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

由 Toh, M, Liu, S.Q
出版 2020

Biosynthesis of flavor esters in coconut cream through coupling fermentation and lipase-catalyzed biocatalysis

由 Sun, J., Lim, Y., Liu, S.-Q.
出版 2014

Metaheuristics for the mixed shop scheduling problem

由 Liu, S.Q., Ong, H.L.
出版 2014

An EIS investigation into the influence of HF concentration on porous silicon formation

由 Liu, D.Q., Blackwood, D.J.
出版 2014

Mechanism and dissolution rates of anodic oxide films on silicon

由 Liu, D.Q., Blackwood, D.J.
出版 2014

Metaheuristics for the mixed shop scheduling problem

由 Liu, S.Q., Ong, H.L.
出版 2014

The role of the flat-band potential in porous silicon formation

由 Liu, D.Q., Blackwood, D.J.
出版 2014

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

由 Wu, Z., Liu, S.Q., Huang, D.
出版 2014

Effects of different yeasts on physicochemical and oenological properties of red dragon fruit wine fermented with saccharomyces cerevisiae, torulaspora delbrueckii and lachancea th...

由 Jiang, X., Lu, Y., Liu, S.Q.
出版 2021

Evaluation of the performance of Torulaspora delbrueckii, Williopsis saturnus, and Kluyveromyces lactis in lychee wine fermentation

由 Chen, D., Yap, Z.Y., Liu, S.-Q.
出版 2016

Impact of saccharomyces cerevisiae on viability of probiotic lactobacillus rhamnosus in fermented milk under ambient conditions

由 Suharja, A.A.S., Henriksson, A., Liu, S.-Q.
出版 2014

Formation of aroma compounds during longan juice fermentation by williopsis saturnus var. saturnus with the addition of selected amino acids

由 Trinh, T.-T.-T., Yu, B., Curran, P., Liu, S.-Q.
出版 2014

Production of natural fruity flavour in dairy foods

由 Liu, S.-Q., Crow, V.L., Holland, R.
出版 2014